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Quick Pan Steak Tips

Pat steak dry, season good with salt and pepper. Get pan real hot with touch of oil. Lay meat in, don't move it till brown crust forms. Flip once, cook other side quick. Let rest before cutting thin across grain. Makes tender, juicy steak in bout 15 minutes total.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:16 GMT
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A plate of perfectly cooked, sliced steak garnished with fresh herbs. Pin it
A plate of perfectly cooked, sliced steak garnished with fresh herbs. | zestplate.com

Want amazing steak without spending too much? A skirt steak recipe brings big flavor to your table fast. Whether you're new to cooking or just exploring different beef cuts, learning how to cook skirt steak will make your meals more exciting.

What Makes It Special

Most people go for ribeye or filet, but beef skirt steak packs more flavor at a better price. Try our skirt steak marinade for extra tenderness. From tacos to salads, this cut does it all.

What You'll Need

  • Fresh Meat: Pick a nicely marbled piece
  • Salt: Good pinch of kosher salt
  • Pepper: Fresh ground tastes best
  • Oil: For perfect searing

Let's Cook

Prep Your Meat:
Take your steak out of the fridge 30 minutes before cooking. Cut it into 5-7 inch pieces if it's too long. This helps it cook more evenly and makes it easier to handle in your pan.
Get It Ready:
Pat the meat completely dry with paper towels - this is super important for getting that nice brown crust. Sprinkle both sides generously with salt and pepper, pressing the seasoning in gently.
Fire Up The Pan:
Get your biggest cast iron pan screaming hot - about 3-4 minutes over high heat. Add just enough oil to coat the bottom. When you see little wisps of smoke, you're ready to cook.
Time to Cook:
Lay your meat in carefully - it should sizzle right away. Press it down gently so the whole surface touches the pan. Let it cook 3-4 minutes until deeply brown, then flip and cook another 3 minutes for medium-rare.
Let It Rest:
This step's really important - place your cooked steak on a cutting board and cover loosely with foil. Give it 10 full minutes to rest. The meat needs this time to hold onto all its juicy goodness.
Slice and Serve:
Look for the direction of the meat's grain - those little lines running through it. Cut across those lines, holding your knife at a slight angle. Make your slices thin, about the width of a pencil, and serve them right away while they're warm.

Know Your Cut

Many cooks overlook this cut, but skirt steak recipes prove its worth. Cut from under the ribs, you'll find two types: outside (more tender) and inside (needs extra tenderizing). Both bring great flavor to your table when cooked right.

Comparing Cuts

Not sure about the difference between cuts? While flank steak's wider and thicker, skirt steak's long and thin with stronger beef flavor. Both work great in most recipes, but our skirt steak marinade works best with its natural texture.

Perfect Every Time

High heat and quick cooking make the best beef skirt steak. Get your pan super hot, sear it fast, and don't overcook it. Medium-rare keeps it juicy and tender - about 3-4 minutes per side does the trick.

Adding Flavor

A simple mix of olive oil, garlic, and herbs makes the perfect skirt steak marinade. Give it 30 minutes to soak up the flavors - any longer might make it too soft. Pat it dry before cooking to get that perfect brown crust.

A sizzling piece of marbled meat is cooking in a black frying pan, releasing steam. Pin it
A sizzling piece of marbled meat is cooking in a black frying pan, releasing steam. | zestplate.com

Ways to Serve

Once you know how to cook skirt steak, try it in different dishes. Slice it thin for tacos, lay it over salad, or serve it with roasted vegetables. Don't forget to save leftover steak for sandwiches the next day.

Frequently Asked Questions

→ How to cook it best?

Hot pan works great. Quick both sides. Don't move it much. Watch for brown crust. Keep it simple.

→ When's it medium rare?

Use meat tool check. Want bout 130 hot. Pink in middle good. Let it rest though. Don't cut quick.

→ Why let it rest?

Keeps juice inside. Five minutes good. Don't cut too soon. Worth the wait. Makes better meat.

→ Want to soak it first?

Can if you want. Salt pepper's fine. Quick soak works too. Don't need much else. Meat's good plain.

→ How to cut it right?

Cross the lines way. Thin slices best. Sharp knife helps. Look for meat grain. Makes it tender.

→ Getting too tough?

Don't cook too long. Watch the heat good. Cut right way sure. Let rest enough. Fresh meat helps.

→ Taking it places?

Cook there if can. Keep it wrapped. Don't cut early. Take sharp knife. Worth the work.

→ Need it faster?

Room temp first. Pan real hot start. Don't crowd meat. Quick rest fine. Still needs some time.

→ Making big batch?

Cook in parts. Keep first bits warm. Don't crowd pan. Watch times good. Rest each piece.

→ Want more flavor?

Garlic butter helps. Fresh herbs good. Sea salt works. Even lime fresh. Don't hide meat taste.

→ Pan not hot enough?

Heat longer first. Watch for smoke. Drop water test. Use good pan. Cast iron's best.

→ Meat too bloody?

Cook bit longer. Check with tool. Cut to see. Trust your eyes. Better bit rare.

Conclusion

Love this? Try thick ribeye next. Or make flat flank steak. Both cook quick and hot.

How To Cook Skirt Steak

Fast perfect steak fix.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1 pound skirt steak.
02 1 teaspoon kosher salt, or as needed.
03 1/2 teaspoon ground black pepper, or as needed.
04 2 tablespoons olive oil.

Instructions

Step 01

If the skirt steak comes in a long strip, cut it into 2 or 3 smaller pieces, about 5 to 7 inches in length. This helps them fit better in the pan and makes slicing easier later.

Step 02

Thoroughly pat each side of the steak dry with paper towels until the surface is very dry. This aids in browning. Generously season each side with salt and pepper.

Step 03

Place a large 12-inch cast iron skillet over high heat for about 3 minutes. Once hot, add the olive oil, letting it shimmer with heat.

Step 04

Carefully lower the steak into the pan using tongs, pressing down firmly to maximize contact. Sear the first side until it's beautifully browned, about 2 to 4 minutes depending on thickness. Flip and cook the other side for another 2 to 4 minutes. For medium rare, aim for an internal temperature of 130°F. Cook in batches if necessary.

Step 05

Lay the steak on a cutting board, gently cover it with foil, and let it rest for 10 minutes. This allows juices to redistribute, ensuring each slice is tender.

Step 06

With a carving knife, cut the steak across the grain into 1/4-inch thick slices, holding the knife at a 45-degree angle. Arrange the slices on a serving plate and savor every bite.

Notes

  1. Searing at high temperatures is key to achieving that rich brown crust, but it can generate smoke, so ensure proper ventilation.
  2. This dish is naturally gluten-free and low in carbohydrates, making it suitable for certain dietary needs.

Tools You'll Need

  • 12-inch cast iron skillet.
  • Tongs.
  • Cutting board.
  • Carving knife.
  • Foil.
  • Paper towels.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 330
  • Total Fat: 23 g
  • Total Carbohydrate: ~
  • Protein: 28 g