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.
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
You see the raving testimonies and you wonder, “Can the recipes really be that good?”
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.
With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
Smoked Flat Iron Steaks
- About 3-4 lbs of flat iron steak
- Jeff’s original rub (purchase recipe here)
- Olive oil
Prepare and Marinate Steaks
- Rinse steaks under cold water and pat dry with a paper towel
- 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 desired doneness
- Let steaks rest for 15-20 minutes before serving
- Serve with smoked twice baked potatoes