Temperature is VERY important with steaks.

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. The heat cooks the food and the smoke adds that wonderful flavor that we all love so much.ĭifferent 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. Let me just say that in it’s simplest form, normal hot smoking is simply heat with the addition of smoke. I often have folks ask me for specific recipe instructions for various types and brands of smokers. 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. 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. Keep the temperature on the low side and the let the smoke do it’s thing. they need to spend some quality time with the smoke. You do not want the steaks getting done too quickly. I do not recommend going much hotter than that. Setup your smoker for cooking at about 225☏. Here’s a recipe for smoked flat iron steaks using my original rub recipe (also really, really good) More time is better but if all you have is a few hours, it’s better than nothing. Once both sides are seasoned well, place the steaks in a lidded container and place them in the fridge for 4 hours or overnight. 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.įlip the steaks over and oil/rub the other side as well.

Once the oil is brushed onto the meat, add a generous sprinkling of my Texas style rub. On these smoked flat iron steaks, I recommend a little olive or vegetable oil brushed onto both sides. This is (2) pieces about 4 inches wide, 10-12 inches long and ¾ inches thick.Īs 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. I often find them cut into individual portions as well as in whole pieces like this one. These steaks come in different sizes and shapes depending on how the butcher decided to package them.

How to cook a flat iron steak