| |

Texas Style Smoked Flat Iron Steak

ByJeff Phillips
2 Comments
IMG 9185

Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.

Jump to Recipe
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   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
  • Flat iron steaks (about ¾ inch thick is common)
  • Olive or vegetable oil
  • (1) batch of Jeff’s Texas style rub
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. IMG_9031-250x167 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  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. IMG_9032-250x167 Once the oil is brushed onto the meat, add a generous sprinkling of my Texas style 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.. IMG_9035-250x167 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. thermapen-mk4-yellow 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.
Finished
IMG_9126-250x167 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. IMG_9185-250x167

Printable Recipe

IMG 9185 1000x667 686x458 2
Print Recipe Rate this 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 minutes
Cook Time1 hour
Total Time1 hour 10 minutes

Ingredients

Instructions

  • Coat steaks with olive or vegetable oil.
  • Season generously with Jeff's Texas style rub.
  • 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.
Pin Recipe Share on Facebook
Save This Recipe

Don’t Lose This Recipe

Enter your email and I’ll send a link to this recipe straight to your inbox so you can find it anytime.

Recipe saved! Check your inbox shortly.

You’ll start getting my best smoking recipes, articles and tips a couple of times each week. Unsubscribe anytime.

Join the Smoking Meat Community

Got a question about this cook or want to share your results?
Join the conversation with other backyard pitmasters.

Visit the Smoking Meat Community

From my backyard to yours

Jeff’s Handcrafted
Seasoning and Sauce

The rubs and sauces I use in my own backyard
and throughout these recipes.

Find your next favorite at Thin Blue Foods

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 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…

    Reply

  2. 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)

    Reply