Texas Style Smoked Flat Iron Steak

Smoked flat iron steaks may be a best kept secret but if you can find them, you'll see what I mean when I say that they easily rival tri-tip and many other more expensive cuts for flavor and tenderness. Be sure to acquire my Texas style rub (Purchase formula here | Purchase bottled rub)  to use on these.

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 45-60 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: 135°F
  • Recommended Wood: Hickory
What You’ll Need
Prepare the Steaks for Smoking

These steaks come in different sizes and shapes depending on how the butcher decided to package them. I often find them cut into individual portions as well as in whole pieces like this one.

This is (2) pieces about 4 inches wide, 10-12 inches long and ¾ inches thick.


As with most seasonings and rubs that we apply to smoked meat, it is a good thing to add a little something to ensure the Texas style rub (Purchase formula here | Purchase bottled rub) stays put and doesn't fall off during the cooking process.

On these smoked flat iron steaks, I recommend a little olive or vegetable oil brushed onto both sides.


Once the oil is brushed onto the meat, add a generous sprinkling of my Texas style rub (Purchase formula here | Purchase bottled rub).

Like the original rub recipe, it is low in salt which means you can add as much flavor as you like without worrying about over-salting..


Flip the steaks over and oil/rub the other side as well.

Once both sides are seasoned well, place the steaks in a lidded container and place them in the fridge for 4 hours or overnight. More time is better but if all you have is a few hours, it's better than nothing.

Here's a recipe for smoked flat iron steaks using my original rub recipe (also really, really good)

Smoke the Flat Iron Steaks

Setup your smoker for cooking at about 225°F. I do not recommend going much hotter than that.

You do not want the steaks getting done too quickly.. they need to spend some quality time with the smoke. Keep the temperature on the low side and the let the smoke do it's thing.

Once the smoker is ready, place the steaks directly on the grate and leave them alone until they reach medium rare or your desired level of done.

I used hickory smoke but you can use mesquite, pecan, cherry or any number of other smoking woods depending on what you have available to you.

A few words on smokers:

I often have folks ask me for specific recipe instructions for various types and brands of smokers. Let me just say that in it's simplest form, normal hot smoking is simply heat with the addition of smoke.

The heat cooks the food and the smoke adds that wonderful flavor that we all love so much.

Different fuels are used to provide the heat including but not limited to wood logs, electricity, charcoal, propane, natural gas and other forms of wood such as pellets.

Without arguing about things that are subjective like what type of smokers give you the best flavor, I can tell you that the type of smoker is not nearly as important as the method, the recipe, the rub you use and ultimately the person doing the cooking.

Temperature is VERY important with steaks.

Use a digital probe meat thermometer such as the Smoke by ThermoWorks to monitor the temperature of the steak while it is in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.

Note: I recommend using a Thermapen to check the temperature of each individual steak once they are close to being finished. The new Mk4 reads in about 3 seconds or less and I always keep mine close by anytime I am cooking.


For medium rare, remove the steak when it reaches about 135°F. Carryover heat will bring it on up a degree or two for a perfect, edge to edge medium rare steak.



Rest for 7-10 minutes tented with foil before serving.

These smoked flat iron steaks can be served as individual steaks with traditional sides or you can slice them like I did to top a large, fresh salad.


Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!


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.

Purchase at Amazon

Printable Recipe

IMG 9185 1000x667 686x458 2
Print Recipe
No ratings yet

Texas Style Smoked Flat Iron Steaks

Smoked flat iron steaks may be a best kept secret but if you can find them, you'll see what I mean when I say that they easily rival tri-tip and many other more expensive cuts for flavor and tenderness.
Prep Time10 mins
Cook Time1 hr


  • Flat iron steaks (((about ¾ inch thick is common)))
  • Olive or vegetable oil
  • (1) batch of Jeff’s Texas style rub


  • Coat steaks with olive or vegetable oil.
  • Season generously with Jeff's Texas style rub recipe.
  • Place in lidded or covered container and into fridge for 4 hours or overnight.
  • Setup smoker for cooking at 225°F with hickory or other smoking wood.
  • Place steaks on smoker grate.
  • Cook for about 45-60 minutes or until they reach 135-137°F (medium rare) in the center.
  • Rest for 7-10 minutes tented with foil before serving.


  1. John Shotsky July 11, 2019 at 8:44 am - Reply

    Although I don't use salt in any of my seasonings, I always salt meat ahead of time because it changes the texture and flavor of protein through reverse osmosis. Only salt has this ability. Then, I can use as much rub as I want, without adding additional salt. This looks like a good recipe, and I may just give it a whirl, but will sear it off on a high temp griddle to pick up the Maillard reaction. (browning).
    By the way, I have purchased your rub and sauce recipes, and use them regularly, but I have several other favorite rubs I use as well…

  2. Jordan April 8, 2016 at 5:51 am - Reply

    This is a killer recipe- after the smoke I like to also heat up my indoor grill pan super duper hot and sear it off on each side and rest it for another 3 minutes. This recipe is also great with the original rub recipe (not just the Texas)

Leave A Comment

Recipe Rating