Smoked Flat Iron Steak

Smoked Flat Iron Steak

Carson Morby

The Flat Iron is one of the most underrated cuts of beef. It has a surprising amount of marbling, great flavor, and is super tender.

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Course Main Course

Cuisine American

Ingredients

  

• 1 Flat Iron Steak
• 2 tsp Your Favorite Beef Rub

Instructions

 

• Take the steak out of the packaging and place it on a cutting board. Put an even layer of your beef rub on all sides of the meat.
• Let the steak sit at room temperature while you preheat your smoker. Preheat your smoker to 225 degrees F
• Place the steak directly on the cooking great. Let it smoke until it reaches an internal temperature of about 10-15 degrees below your target finish temperature. For medium rare I usually take the steaks off at around 115 degrees F internal temperature
• Sear both sides of the steak over direct heat until the steak comes to your internal target temperature. I usually remove the steak at around 134 degrees F internal temperature.
• Let the steak rest on a cutting board or a plate for 5-10 minutes under a tent of foil. Slice and enjoy!

Smoked Flat Iron Steak

The flat iron steak has to be one of the most underrated cuts of beef. In steakhouses you will commonly find ribeyes, fillets, New York strips, and sirloins. But rarely will you see the flat iron steak. I’m not sure why it’s a forgotten or unknown cut, but I’m grateful I’ve been able to discover for myself how great it really is.

You can find the flat iron at most grocery stores, and at some butcher shops. It’s not a thick cut steak like a ribeye or a perfect shape like the New York strip. It’s a relatively thin cut of beef, with an oddly square shape to it. Upon first look, it doesn’t look incredible. But looking at it a little closer, you will notice the great marbling. Not only is it beautiful, it’s consistent. It seems like every flat iron I’ve ever seen has had great marbling throughout.

Simple, yet great technique with a cut like this will turn the flat iron into one of your new favorite cuts. So how does it work? Do you have to do anything special to make it work? Not at all. The classic sear method, or the reverse sear method works great. Simply get a little smoke on the steak, then sear it off over high heat.

Give the flat iron steak a try. It’s one of best cuts of steak in the world in my opinion. For a simple steak, with a simple method, you can elevate your steak game with a cut that maybe you haven’t tried before. Enjoy!