Skirt Steak Recipe
If you’ve ever had skirt steak turn out tough or chewy, this is how I cook it so it’s tender and actually enjoyable to eat. This method uses high heat, a quick cook time, and one super important step at the end that makes all the difference.
Equipment
- 1 cast iron skillet
Ingredients
- 1-1.5 lb. skirt steak
- 1–1½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional but recommended)
- 1 tablespoon oil (high heat, use avocado or canola)
- 1 tablespoon butter
- Optional: squeeze of lemon or splash of vinegar at the end
Instructions
Dry and Season
- Pat the steak very dry (this matters for browning). Season generously with salt, pepper, and garlic powder. Let it sit at room temperature for 20–30 minutes.
Get the Pan Hot
- Use a cast iron skillet. Heat it until it’s just starting to smoke. Not warm... hot. Add oil right before the steak goes in.
Sear Fast
- Lay the steak down and don’t move it. Cook ~2–4 minutes per side. You’re looking for a deep brown crust. Skirt steak is thin, and it cooks fast. Target:* Medium-rare: 125–130°F* Medium: 130–135°F
Butter Finish
- In the last minute, add butter. Tilt the pan and spoon it over the steak.
Rest (Don’t Skip This)
- Rest for 5–10 minutes before slicing.
Slice Against the Grain (Critical)
- Turn the steak so the grain runs left to right. Slice thin across the fibers. This is what makes it tender.
Notes
- Skirt steak cooks very quickly, don’t walk away from it
- For best results, cook to medium-rare or medium
- Always slice across the grain into thin strips for tenderness
