These smoked flat iron steaks have gained in popularity over the last few years and some even say they rival the sirloin, tri-tip and tenderloin in flavor and tenderness.

I usually get these as large steaks about ¾ inch thick, 4 inches wide and about 12 inches long but I found some for this article that are already cut into individual portion sizes.

These go great with my smoked twice baked potatoes and a nice green salad.

Helpful Information
  • Prep Time: 10 minutes
  • Dry Brine Time: 2-4 hours
  • Marinate time: 6-8 hours
  • Cook Time: 45 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: 130°F (medium rare)
  • Recommended Wood: Mesquite or pecan

What You'll Need

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Prepare the Steaks

Rinse the steaks under cold water then pat them dry with a paper towel.

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Please note that I did not dry brine these however, you certainly could and it only makes them better if you want to take the time to do this.

To dry brine, sprinkle about ¼ teaspoon of coarse kosher salt on the top of each one and place it into the fridge for 2-4 hours before adding the olive oil and rub marinade below.

No need to rinse the steaks after dry brining.

Marinate the Steaks

Brush olive oil onto the steaks then sprinkle my rub onto the steaks. Flip them over and do the same on the back side.

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Place the steaks into a plastic or glass bowl with a lid and place in the fridge overnight or for 6-8 hours

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Getting the Smoker Ready

I used my XL Big Green Egg for cooking these and it does a great job but I can't help thinking that these would also be an excellent thing to do on the Woodwind WiFi by Camp Chef. You could get some good smoke on these and then throw them over some hot coals for a minute or two.. oh my! Read my review on that thing.. it's pretty sweet for cooking meat– I'm a poet!

Back to Earth, Jeff.. back to Earth!

Set up your smoker for cooking at about 225°F with plenty of smoking wood to last about 1 hour. I recommend using mesquite for great smoke flavor that marries well with these beefy wonders but make sure you have good airflow into and out of your smoker. Pecan is a safer choice and also tastes great.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Steaks

Place the steaks directly on the grate

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Depending on how thick your steaks are, they should take about 45 minutes or so to reach 130°F in the center. If you want them more or less rare, adjust the time accordingly.

I recommend using a trusty thermapen thermometer or a remote digital probe meat thermometer like the Smoke (which I am quite fond of) and staying close by the smoker so you don't overcook these and ruin them.

If you want to sear these or lay down some grill marks, simply remove the steaks from the smoker when they reach about 100°F and throw them onto an already hot grill or a very hot pan.

Continue to watch the temperature and be sure to pull them when they reach your desired doneness.

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Serving the Steaks

Let the steaks rest for about 15 minutes then serve with my smoked twice baked potatoes.

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Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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Printable Recipe

Smoked Flat Iron Steaks

I love smoking steaks nice and slow on the smoker to get that wonderful smoky flavor into the meat then pull them at about 110 degrees F and finish them over a hot grill or very hot pan.
Prep Time10 mins
Cook Time45 mins
Servings: 6
Author: Jeff Phillips

Ingredients

  • About 3-4 lbs of flat iron steak
  • Coarse kosher salt Morton's blue box
  • Jeff’s original rub
  • Olive oil

Instructions

Prepare and Marinate Steaks

  • Rinse steaks under cold water and pat dry with a paper towel
  • Sprinkle about 1/4 tsp of coarse kosher salt onto the top of each steak and place in the fridge uncovered for 2-4 hours. No need to rinse when finished.
  • Coat steaks with olive oil
  • Sprinkle Jeff's original rub generously on both sides to cover meat
  • Place steaks in glass or plastic bowl with lid
  • Marinate in fridge for 6-8 hours or overnight

Smoke Flat Iron Steaks

  • Place steaks directly on the grate of smoker
  • Smoke at 225°F for about 45 minutes or until they reach 130℉ or desired doneness
  • Let steaks rest for 15-20 minutes before serving

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