Pan-Seared Skirt Steak Recipe (2024)

Making this pan-seared skirt steak is super easy and quick. It’s a simple recipe without any marinade or fancy preparation. It’s perfect for when you just want to sear up some skirt steak in the simplest way and enjoy it with chimichurri sauce on top.

The Ingredients You’ll Need

To prepare a flavorful skirt steak on your stovetop, you’ll need:

• Skirt steak
• 1tablespoon high-smoke point oil (I recommend avocado oil)
• 1teaspoon kosher salt
• 1teaspoon ground pepper

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Instant Read Thermometer

How to Cook Skirt Steak on a Stove

First, gather all the ingredients listed in the recipe. Then, follow the steps below. Please don’t skip the extra tips; they’re super helpful.

Step 1: Prepare the Skirt Steak

A whole skirt steak is pretty long, so cut it into smaller pieces that fit in your pan. Dry the steak well with paper towels. Then, pick one of these salting methods:

1. The Best Way: Salt both sides of the steak and let it rest on a wire rack in the fridge overnight. The next day, take it out about half an hour before cooking.
2. The Quicker Way: If you’re in a rush, salt the steak and let it sit on a rack at room temperature for 45 to 60 minutes. Before moving on, pat it down again with paper towels.
3. The Speedy Way: Are you super short on time? Skip the salting for now and move to the next step of the recipe.

After you salt the steak, it will get wet on the surface. That’s normal. But if you let it sit for an hour or so, the meat will reabsorb most of that moisture again. Keep in mind that moisture is a sear’s worst enemy. That’s why leaving salted skirt steak in the fridge overnight works best. It dries out just right, making it perfect for a better pan-sear the next day.

But remember, you won’t get the same crusty sear you would with a thicker steak because skirt steak is pretty thin. I mainly salt it overnight because I love the extra salty flavor it gives the next day. However, a downside is that you’ll see a larger gray area inside the steak, which isn’t overcooking—it’s just what happens when you salt for that long.

Step 2: Preheat the Cast-Iron Skillet

Heat your skillet over medium-high heat for 2-3 minutes. Once it’s hot, add a tablespoon of refined avocado oil and give it a minute to heat up. The skillet should bevery hotin about 3-4 minutes, between 400-450°F, which is the perfect temperature for a nice sear.

While the pan is heating, it’s a good time to season your steak. Give it a good sprinkle of finely ground black pepper. If you haven’t salted it yet, now’s your chance—salt both sides before putting the steak in the pan (according to option 3 in step 1 of the recipe).

Remember to use therightoil. Ensure it’s refined avocado oil, especially since you’ll cook at high temperatures. Refined avocado oil is ideal because it has a high smoke point, around 500°F.

Step 3: Place the Skirt Steak in the Skillet

Place the seasoned skirt steak ina very hotcast iron skillet.Flip it every 30 seconds to cook it evenly. Use a thermometer to check the skirt steak’s temperature inside. Remove it from the skillet once it’s 15°F below your desired temperature.

Note:When checking the temperature, poke the thermometer into the thickest part of the steak. Remember, since skirt steak isquitethin, it usually reaches that perfect medium-rare point in just about 3 minutes, depending on the thickness of your steak.

Step 4: Let the Pan-Seared Skirt Steak Rest

This last step is easy. Just let your pan-seared skirt steak rest for 5 minutes after taking it out of the pan. Why? Because the steak keeps cooking a little even after it’s off the heat. Due to carryover cooking, the steak’s internal temperature will increase by about 15°F during those few minutes of resting.

After the steak has rested for at least 5 minutes, slice it.Remember to cut the skirt steak thinly against the grain. Then, serve it with something delicious like chimichurri sauce— my favorite way to enjoy it.

Print

FAQs

When’s the best time to remove a skirt steak from the pan?

The best time to remove a skirt steak from the pan is when its internal temperature is about 15°F below the target final temperature. Why this specific point? Because the steak doesn’t stop cooking when it leaves the pan, and its temperature will rise another 15°F within a few minutes due to carryover cooking.

What’s the best way to slice skirt steak?

Slicing skirt steak the right way makes ahugedifference in its tenderness. The key is to slice it thinly and always against the grain. Skirt steak has a pronounced, long grain, and cutting along these lines makes the meat tough, almost like chewing leather.

Below, I’ll show you the difference in the appearance of the skirt steak when it’s cut against the grain compared to along the grain.

What is the best doneness for a skirt steak?

Medium-rare doneness is your best bet for the perfect skirt steak. This level of doneness is ideal as it lets the fat melt, making the steak juicier and more tender.

Which is better, pan-seared or grilled skirt steak?

For me, grilled skirt steak is better than pan-seared. Grilling iseasierfor this type of cut and great for marinated recipes. It lets you get a perfect crust without overcooking the inside, something that’s hard to do in a pan. However, pan-searing is the way to go if you’re after something quick and easy. It works well for a simple skirt steak seasoned with salt and pepper, which you can serve with whatever sauces you like.

More Pan-Seared Steak Recipes To Try

• Pan Seared Tri-Tip Steak
• Pan Seared Flank Steak
• Pan Seared Hanger Steak
• Pan Seared Ribeye Steak
• Pan Seared Flat Iron Steak