How To Cook a Skirt Steak

Skirt steak is a long strip and a thin cut that comes from the plate primal found below the ribs. It’s a tough cut of beef; therefore, you need to know how to cook a skirt steak. First, you will need to tenderize the steak and trim the connective tissue. You can marinate the steak since it will prevent the steak from being chewy. You have a few options for cooking skirt steak. There is slow cooking and cooking over direct heat – on a stovetop or grill. This article will show you how to cook skirt steak on a grill and a stovetop.

As a chef, I do prefer cooking meat over direct heat. It gives the meat a distinct flavor, unlike slow cooking. Smoke on a grill enhances meat with a smoky flavor. When the steak is pan-seared, it goes through Maillard’s reaction. The exact process occurs when grilling a steak. The meat caramelizes on the outside and remains juicy and tender inside.

How To Cook a Skirt Steak

Here’s a list of equipment you’ll need for grilling:

• Charcoal grill or gas grill;
• Meat thermometer;
• Sharp knife;
• Cutting board;
• Tongs;
• Paper towel.

Here’s a list of equipment you’ll need for pan-frying:

• Frying pan;
• Meat thermometer;
• Sharp knife;
• Cutting board;
• Tongs;
• Paper towels.

Here’s the ingredient list (feel free to swap herbs):

• Skirt steak (grass-fed);
• Olive oil;
• Kosher salt;
• Freshly ground black pepper;
• Fresh thyme;
• Fresh rosemary;
• Butter;
• Garlic.

How To Cook Skirt Steak On a Grill

1. Season the steak. Skirt steak is a chewy cut of meat; therefore, I suggest seasoning it with a generous amount of salt at least an hour before cooking. Ideally, season it for about 24 hours before cooking. Dry brine uses the steak’s moisture to form the brine, which soaks back in. This process keeps the meat tender, juicy, and firm after cooking it;
2. Bring skirt steak to room temperature. Take the steak out of the fridge at least 30 minutes before cooking;
3. Prepare the grill. Use cooking oil to rub grill grates. It’ll prevent the steak from sticking to the grates. If using a charcoal grill, prepare it for two-zone cooking. One-half of the grill should be extremely hot. Hold your hand about 5 inches above the grill grate. If it starts to get uncomfortable holding hands after 3 seconds – the grill is ready for cooking. The other half of the grill should be warm;
4. Remove connective tissue. Using a boning or paring knife, remove the tissue. If connective tissues are left – the steak will be tough to chew. Unless you’re planning to slow-cook skirt steak for 4 hours or more – leave the tissue on;
5. Pat steak dry. After dry brining the steak, there’s a lot of moisture on the meat’s exterior. Remove the moisture using paper towels. It’ll help to form a nice golden brown crust on the surface;
6. Grill the steak. Place the steak onto the hot side of the grill and sear it for 2 minutes per side. Move steak onto a warm side and continue cooking to the desired doneness. I’m cooking my skirt steak to medium rare. Cooking time depends on steaks thickness, grill temperature, and the weather outside;
7. Check the steak’s internal temperature. Using a meat thermometer or finger test method – check the steak’s internal temperature. Remove the meat from the heat source when the steak’s temperature is 5° Fahrenheit below the desired doneness. Steak continues cooking for another few more minutes when off the grill;
8. Rest. Leave it to rest for 5-10 minutes, depending on the steak’s thickness. When cooking, the steak juices are pushed toward the middle of the meat. If you do not let the steak rest and slice into it – all that flavorful juices end up on your plate instead inside of the steak;
9. Slice skirt steak. Slice the steak into thin slices, at an angle, across the grain. It’ll make the meat more tender.

Note: sear the meat on high heat for 2 minutes on each side on a gas grill. Then turn the heat to medium and continue cooking to the desired doneness. And if you want to learn more about grilling steaks click this link to learn more.

How To Cook Skirt Steak On a Stovetop

1. Season the steak. Skirt steak is a chewy cut of meat; therefore, I suggest seasoning it with a generous amount of salt at least an hour before cooking. Ideally, season it for about 24 hours before cooking. Dry brine uses the steak’s moisture to form the brine, which soaks back in. This process keeps the meat tender, juicy, and firm after cooking it;
2. Bring skirt steak to room temperature. Take the steak out of the fridge at least 30 minutes before cooking;
3. Remove connective tissue. Using a boning or paring knife, remove the tissue. If connective tissues are left – the steak will be tough to chew. Unless you’re planning to slow-cook skirt steak for 4 hours or more – leave the tissue on;
4. Pat steak dry. After dry brining the steak, there’s a lot of moisture on the meat’s exterior. Remove the moisture using paper towels. It’ll help to form a nice golden brown crust on the exterior;
5. Preheat the pan. Put a heavy cast-iron skillet on a stovetop over high heat. It should be scorching hot before placing the steak;
6. Sear the steak. Pour two tablespoons of olive oil to coat the interior surface area of the pan. Lay the steak away from you and sear for two minutes on each side. Turn the heat down to medium and continue cooking to the desired doneness. Cooking times may vary depending on the thickness of the steak. I’m cooking skirt steak medium-rare; therefore, it’ll take 5-6 minutes;
7. Baste. Add butter and fresh herbs to the pan halfway through cooking. Create butter pools and baste the steak using a tablespoon;
8. Check the steak’s internal temperature. Using a meat thermometer or finger test method – check the steak’s internal temperature. Remove the meat from the heat source when the steak’s temperature is 5° Fahrenheit below the desired doneness. Steak continues cooking for another few more minutes when off the grill;
9. Rest. Leave it to rest for 5-10 minutes, depending on the steak’s thickness. When cooking, the steak juices are pushed toward the middle of the meat. If you do not let the steak rest and slice into it – all that flavorful juices end up on your plate instead inside of the steak;
10. Slice skirt steak. Slice the steak into thin slices, at an angle, across the grain. It’ll make the meat more tender.

If you want to learn an in-depth article on searing steak, click this link.

Steak Doneness Guide

• Rare steak: 125° F;
• Medium rare steak: 135° F;
• Medium steak: 145° F;
• Medium-well steak: 150° F;
• Well done, steak: 160° F.

Note: Carryover cooking continues when the steak is resting. Remove meat from the heat source when the internal temperature is 5° Fahrenheit below the desired doneness. Keep in mind thin steaks, and thick steaks cook at different rates.

Use a meat thermometer to check the steak’s internal temperature. Stick the thermometer into the thickest part of the meat and check the reading displayed on the thermometer.

You can also use a finger test method to check the steak’s doneness. Using your index finger, touch the thickest part of the steak. Depending on how stiff it is, you can determine whether it’s cooked correctly or not.

Skirt Steak Buying Guide

How To Serve Skirt Steak

If looking for a skirt steak recipe, I have a few to share with you. Below you’ll find some of my favorite skirt steak recipes:

• Skirt steak with chimichurri sauce;
• Skirt steak with paprika butter;

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