How To Cook Skirt Steak (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
Searing at high temperatures is key to achieving that rich brown crust, but it can generate smoke, so ensure proper ventilation.
02 -
This dish is naturally gluten-free and low in carbohydrates, making it suitable for certain dietary needs.