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.
- Prep Time: 10 minutes
- Marinate time: 6-8 hours
- Yield: 6 servings
- Cook Time: 45 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 135-140°F (medium rare to medium)
- Recommended Wood: Mesquite
Rinse the steaks under cold water then pat them dry with a paper towel.
Brush olive oil onto the steaks then sprinkle my rub onto the steaks. Flip them over and do the same on the back side.
Place the steaks into a plastic or glass bowl with a lid and place in the fridge overnight or for 6-8 hours
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 new Woodwind SG by Camp Chef. You could get some good smoke on these and then throw them on that legendary 900 degree searbox 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.
Place the steaks directly on the grate
Depending on how thick your steaks are, they should take about 45 minutes or so to reach 140°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 that 900°F searbox if you have the Woodwind SG by Camp Chef).
Continue to watch the temperature and be sure to pull them when they reach your desired doneness.
Let the steaks rest for about 15 minutes then serve with my smoked twice baked potatoes.