Traeger Flat Iron Steak

This Traeger Flat Iron Steak Recipe is smoky, juicy, and packed with flavor. A simple homemade BBQ rub and a light coating of horseradish mayo create a flavorful crust while the pellet grill keeps the steak perfectly tender. Whether you serve it as a weeknight dinner or for a backyard cookout, this is an easy steak recipe you'll want to make again and again.

I think there are two great ways to season a steak. You can keep it simple with salt and pepper and let the beef shine, or you can build layers of flavor with a great rub. This recipe falls into the second category. The combination of garlic, onion, smoked paprika, and horseradish gives the steak incredible flavor without overpowering the meat.

Why You'll Love This Recipe

• Tender, juicy steak every time
• Packed with smoky flavor
• Easy homemade steak rub
• Perfect for Traeger and pellet grills
• Great with or without reverse searing
• Ready in about an hour
• Excellent for weeknight dinners or BBQs

Before You Get Started

• Remove the steaks from the refrigerator about 20 to 30 minutes before smoking so they cook more evenly.
• Pat the steaks completely dry with paper towels before seasoning.
• Preheat the smoker to 225°F before adding the steaks.
• Use an instant-read meat thermometer for perfectly cooked steak.
• Let the steaks rest for at least 5 minutes before slicing.

What is Flat Iron Steak?

Flat iron steak, sometimes called top blade steak, comes from the shoulder of the cow. It's known for its rich beefy flavor, generous marbling, and tenderness, making it one of the best values at the butcher counter.

Because it's naturally tender, flat iron steak is best cooked to medium-rare or medium. Overcooking can make it less tender than other premium steak cuts.

Ingredients 

• Flat Iron Steaks - Trim any silver skin, let come to room temperature, and pat dry before seasoning.
• Horseradish Mayo - Helps the seasoning stick while adding another layer of flavor. Regular mayonnaise or yellow mustard work well too.
• Garlic Powder - Adds savory flavor.
• Onion Powder - Balances the garlic.
• Smoked Paprika - Enhances the smoky flavor.
• Kosher Salt & Black Pepper - Season the meat.

See the recipe card for the measurements.

How to Make Traeger Flat Iron Steak

Step One: Preheat your pellet grill or smoker to 225°F. Use super smoke if your smoker has it.

Step Two: Pat the steaks dry with paper towels. This helps the seasoning stick.

Step Three: Spread a thin layer of the horseradish sauce over all sides of each steak.

Step Four: Combine the garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Generously season both sides of the steaks.

Step Five: Place the steaks directly on the grill grates.

Step Six: Smoke until the internal temperature reaches your desired doneness. For medium-rare, begin checking around 115 to 120°F if you plan to reverse sear, or 130°F if serving without searing. Cooking time is typically 40 to 50 minutes, depending on the thickness of the steaks.

Step Seven: Transfer to a cutting board, tent with foil, and let the steak rest for 5 minutes before slicing and serving.

Optional Reverse Sear

If you prefer a crisp, caramelized crust, remove the steaks from the smoker when they're about 10°F below your target temperature.

Heat a cast iron pan, grill, or broiler until very hot. Add a little olive oil. Sear each side for about 60 to 90 seconds, then rest the steaks for 5 minutes before serving.

Steak Temperature Guide

• Well Done: 160°F+
• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F

Variations

• Classic - Skip the horseradish mayo and simply season with salt and pepper. Even this yields a flavorful steak.
• Sweet & Spicy - Rub with honey. Add cayenne pepper or chipotle powder and a little brown sugar to the seasoning blend.
• Steakhouse - Finish with garlic herb butter after resting.
• Fajitas - Replace the BBQ seasoning with fajita seasoning and slice thinly for tacos or fajitas.
• Coffee Rub - Add a teaspoon of finely ground espresso powder to the spice rub for a deeper flavor. We also love this Traeger Coffee Rub Recipe.

Equipment

You'll need a pellet grill or smoker, paper towels, a small bowl for the seasoning, tongs, and an instant-read meat thermometer.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet over low heat or enjoy it cold right from the fridge in sandwiches, salads, wraps, or steak tacos.

Common Questions

What is the best temperature to smoke flat iron steak?

Smoking at 225°F allows the steak to absorb plenty of smoky flavor while cooking evenly.

Do I have to reverse sear it?

No. The steak develops a flavorful crust from the seasoning alone, but reverse searing adds an extra layer of texture if you enjoy a crisp exterior.

Can I use another cut of steak?

Yes. This method also works well with sirloin, filet mignon, ribeye, New York strip, Denver steak, or tri-tip.

What should I serve with flat iron steak?

It pairs well with roast vegetables, Traeger Baked Potatoes, grilled veggies, Blackstone Potatoes, Smoked Asparagus, fresh salads, rice, biscuits, or corn on the cob.

Can I use this steak for fajitas?

Absolutely, simply substitute fajita seasoning for the BBQ rub and slice the cooked steak thinly against the grain before serving with peppers and onions.

 

Recipe

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 Originally Published March 15, 2023. Revised and Republished July 27, 2026.