Smoked Flat Iron Steak is packed with rich beefy flavor and smoky goodness. Smoking flat iron steak low and slow gives it a great crust while keeping the inside perfectly juicy. This easy smoker recipe is perfect for weeknight dinners, steak salads, tacos, or backyard BBQs.
If you love tender steak, try this Smoked Tomahawk Steak or Smoked Flank Steak next.
Why You'll Love This Recipe
- Budget-friendly: My favorite thing is to enjoy an incredible, rich steak dinner without the high price tag. My kids love steak, and this is one we can afford to share.
- Minimal prep: This really only has a few minutes of hands-on prep time.
- Tender and juicy: Low-and-slow makes this easy!
- Extremely versatile: Perfect for steak salads, tacos, fajitas, sandwiches, or a classic steak and potatoes dinner.
- Adaptable: This recipe works on pellet grills (such as a Traeger), charcoal smokers, or offset wood smokers.
Before You Get Started
- Bring to room temperature: Let the steak sit on the counter for 20–30 minutes.
- Use a thermometer: A digital meat thermometer is essential for tracking internal temperatures accurately. We use ours so much we even take it on vacation.
- Slice against the grain: Always rest the meat and then cut across the grain lines to ensure the most tender bite.
- Choose the right wood: Stronger hardwoods like hickory, oak, or mesquite pair beautifully with beef.
Ingredients
Flat Iron Steak - Flat iron steak has great marbling and a rich beefy flavor without the high price tag of some other steaks. We especially love it for smoking because the marbling gives it so much flavor.
Seasoning - I keep it really simple with just some garlic powder, kosher salt, and freshly ground black pepper. It will really capture the flavor of the beef and the smoke from the hickory wood.
Flat Iron Steak Temperature Guide
- 125°F = rare
- 130–135°F = medium rare
- 140–145°F = medium
Note: For the absolute best texture and juiciness, I recommend pulling the flat iron steak off the smoker when it hits 130°F.
How to Smoke a Flat Iron Steak
- Prep & Season - Again, I went very simple with just some salt and pepper. Rub a little olive oil onto the steak. The olive oil helps the seasoning to stick to the steak. In a small bowl, combine the garlic powder, salt, and black pepper. Then season the flat iron steak thoroughly.
- Smoke - Place the steak in your preheated charcoal or pellet smoker and smoke at 225°F for about an hour. Use a meat thermometer to monitor the internal temperature. It is the easiest way to avoid overcooking steak. I usually pull flat iron steak at 130°F. That gives you a juicy medium-rare steak.
- Rest Before Serving - Once the steak reaches 130°F for a perfect medium-rare, remove it from the smoker. Let the steak rest on a cutting board for 5 minutes before slicing.
Optional Reverse Sear
If you prefer a deeply caramelized, crisp outer crust, you can reverse-sear your steak. Pull the meat off the smoker 5 to 10 minutes early (around 120°F–125°F). Immediately transfer it to a smoking-hot cast iron skillet or a high-heat grill. Sear for 1 minute per side, then let it rest for 5 minutes before slicing.
Variations
- Mexican Style - You could also choose to go with a different flavor profile and use Mexican seasoning to prepare the steak for use in tacos or fajitas. Or serve leftovers on top of some Smoked Nachos.
- Sweet & Salty Soy - We frequently use a simple sweet and salty marinade for meat. It is just soy sauce, brown sugar, garlic powder, onion powder, and black pepper.
- Coffee BBQ Rub - This Traeger Coffee Rub Recipe pairs perfectly with any type of beef.
What to Serve with Flat Iron Steak
If you are looking for a lighter option, Smoked Flat Iron steaks make for the best steak salads. Just slice them thin and add them on top of your favorite salad ingredients.
They are also great with classic smoked sides like Smoked Twice Baked Potatoes, Smoked Green Bean Casserole, and Smoked Asparagus.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Flat iron steak is great sliced cold over salads. If you prefer it warm, reheat it gently in a skillet over medium-low heat with a splash of beef broth to prevent it from drying out.
Common Questions
Do you have to reverse-sear smoked steak?
No. You can either smoke the steak all the way through or finish it with a reverse sear for extra crust. If the steak is thinner, I usually cook it entirely on the smoker. For thicker steaks, I sometimes finish them in a hot cast iron skillet for more texture.
Recipe
Smoked Flat Iron Steak
Equipment
- Traeger Grill or other smoker
Ingredients
- 12 oz flat iron steak
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ tsp pepper
- ½ tablespoon olive oil
Instructions
- Rub steak with olive oil. Then season thoroughly with garlic, salt, and pepper.
- Place steak in preheated smoker and smoke at 225 for 60 minutes or until the internal temperature reaches 130°F.
- Once the steak is done, remove them from the smoker and let rest for 5 minutes. Slice and serve. Enjoy!
Nutrition
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Originally Published May 29, 2023. Revised and Republished May 28, 2026.
Kyah says
What do we preheat the smoker to?
Taryn says
225