Pan-Seared Skirt Steak

Instructions

1. Prep the steak. Remove skirt steak from the fridge 30 minutes before cooking. Pat completely dry with paper towels. If the piece is long, cut into 15-20cm (6-8 inch) sections to fit your pan. Season generously with salt and pepper on both sides.

2. Heat the pan. Get a cast iron skillet smoking hot over high heat. This takes 3-4 minutes — you want it seriously hot.

3. Sear the first side. Add the steak to the dry pan. Press down gently with tongs for the first 10 seconds to ensure full contact. Don’t move it for 2-3 minutes until a deep brown crust forms.

4. Flip and finish. Flip the steak. Add butter and garlic to the pan. Cook another 2-3 minutes for medium-rare, basting with the melted butter. Skirt steak is thin, so it cooks fast.

5. Rest. Transfer to a cutting board and rest for 5 minutes. This lets the juices redistribute.

6. Slice and serve. Cut against the grain into thin strips — this is crucial for tenderness. The grain runs lengthwise on skirt steak, so slice across the short way. Pour any resting juices over the top.

Tips

• Temperature guide: Medium-rare 54°C (130°F), Medium 60°C (140°F). Skirt steak dries out above medium, so don’t overcook it.
• The grain matters. Skirt steak has long muscle fibres. Slicing against the grain shortens those fibres, making each bite tender. Cut with the grain and it’ll be chewy.
• Don’t crowd the pan. Cook in batches if needed. Crowding drops the pan temperature and steams instead of sears.

Why Skirt Steak

Skirt steak comes from the diaphragm muscle and has an intense, beefy flavour that rivals ribeye. It’s thin and cooks in minutes, making it perfect for weeknight dinners. The loose grain also absorbs butter beautifully.