At a glance
Dry brine flat iron steaks with salt, smoke them at 225°F until the center reaches 115°F to 120°F, then sear them hard for 60 to 90 seconds per side. Rest them for 5 minutes and slice them thinly against the grain. They finish at about 130°F to 135°F, which is medium rare.
The flat iron steak is one of the great butcher discoveries of the last few decades. It comes from the top blade in the shoulder, and once the tough sinew running through its center is removed, it is one of the most tender cuts on the whole animal. It is well marbled, full of beef flavor and much cheaper than strip or ribeye. A gentle smoke and a hard sear show it off perfectly.
What is a flat iron steak?
The top blade muscle has a thick line of gristle running down the middle. Butchers cut along each side of it to make two flat, even steaks, named for their shape. You may also see it sold as top blade steak or butler's steak. Look for steaks at least 1 inch thick so they can take on some smoke before searing.
Smoke, then sear
This is the reverse sear method. The smoker brings the steak up slowly and evenly, and a very hot pan or grill builds the crust at the end. It is the same approach we use for chuck eye steak and hanger steak. No pan? Sear over a charcoal chimney.
Recipe
Smoked Flat Iron Steak
- Prep
- 10 min
- Cook
- 1 hr
- Rest
- 5 min
- Total
- 1 hr 15 min
- Makes
- 2 to 4 servings
- Smoker 225°F (107°C)
- Pull at 115°F to 120°F (46°C to 49°C), then sear
- Serve at 130°F to 135°F (54°C to 57°C) for medium rare
Ingredients
- 1 to 2 flat iron steaks, about 1 1/2 to 2 lb (680 to 900 g) total and at least 1 inch (2.5 cm) thick
- 1 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp high smoke point oil, for searing
- 1 tbsp butter (optional)
- Chimichurri or flaky salt, to serve
Equipment
- Smoker
- Cast iron pan or very hot grill
- Instant read thermometer
Method
- Pat the steaks dry and season them all over with the salt. Leave them uncovered in the fridge for at least 1 hour, or up to overnight.
- Heat the smoker to 225°F (107°C) with oak, hickory or cherry.
- Season the steaks with the pepper, garlic powder and paprika.
- Smoke for 40 to 60 minutes, until the center reaches 115°F to 120°F (46°C to 49°C).
- Heat a cast iron pan or grill until very hot. Add the oil and sear the steaks for 60 to 90 seconds per side, adding the butter for the last 30 seconds if you like.
- Rest for 5 minutes, then slice thinly against the grain.
- Serve with chimichurri or a sprinkle of flaky salt.
Notes
- Flat iron is best at medium rare to medium. Cooked well done it turns chewy.
- The USDA recommends 145°F (63°C) with a three minute rest for whole cuts of beef.
Serving ideas
- Sliced with smoked chimichurri and fries.
- In steak tacos or a steak sandwich.
- Over a salad with blue cheese and tomatoes.
Frequently asked questions
Is flat iron steak tender?
Yes. With the center sinew removed, it is one of the most tender cuts of beef, second only to tenderloin by many measures.
How long does it take to smoke a flat iron steak?
About 40 to 60 minutes at 225°F for a 1 inch steak, plus a couple of minutes to sear.
Can I smoke flat iron like brisket?
You can cook it low and slow until it shreds, but it is much better as a steak. It has little connective tissue to break down.
Sources: USDA safe minimum internal temperatures.