Smoked Flat Iron Steaks

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
IMG 0492 1000x715Please 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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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

Smoked flat iron steak
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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

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

6 Comments

  1. Mateo Pedersen September 30, 2019 at 3:47 pm - Reply

    Wow! This was perfection! Completely made up for my previous steak mishap!

  2. bob palladino June 23, 2018 at 11:45 am - Reply

    the individual steaks you showed are not flat iron steaks they are top blade steaks! the center grizzle is in there. The flat iron coming from the whole top blade muscle is cut horizontally thus removing the grizzle! and providing a better steak!!

    • Jeff Phillips June 23, 2018 at 2:25 pm - Reply

      Bob,I'm not a butcher by any means so you could fool me pretty easy on some of the lesser known meats. Incidentally, this happens to be what all of our flat irons around here look like and I have purchased them in multiple places. Interesting for sure.

  3. Schroeder February 24, 2014 at 5:08 pm - Reply

    I made 3 pounds of these over the weekend in the Bradley. Took the IT to 138. Sauteed some mushrooms and onions in butter, worcestershire, and some cab wine and spooned it over the top. Filet-tender and excellent taste. This summer, I can see me throwing them on a hot grill for a minute a side to crisp up, but no complaints about going from smoker to table. I might make some fajitas out of the leftovers.

  4. Jason February 23, 2014 at 5:28 pm - Reply

    Another winner, Jeff. Tried this today and my oldest daughter, who loves the steaks I grill (usually rib eye or T-bone) and she loved this. Said it was probably the best thing I've ever smoked (in the entire 8 months since I started smoking!).

  5. Craig Koeppler February 20, 2014 at 11:55 am - Reply

    Jeff

    3lbs – 4lbs of meat is a lot of meat for empty nesters, unless cooking for a big group. Recognizing that smoking larger quantities of meat is a more efficient use of time and smoking materials, how will a smoked flat iron hold up in the freezer?. Do you under-cook just a hair, to allow for some additional cooking when you thaw?

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