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.
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