How to Cook Skirt Steak
A quick stovetop sear, basted in its own juices, pulled at 135°F. Weeknight steak, done right.
0m 45s
A simple pan-seared method that lets a well-marbled skirt steak speak for itself.
Directions
- Rub the steak with oil and season with salt and pepper.
- Cut into 3 equal pieces so they fit comfortably in the pan.
- Sear over medium-high heat, flipping every 3 to 5 minutes.
- Baste with the juices as it cooks.
- Pull when the internal temperature reaches 135°F.
- Tent with foil and rest for 5 minutes before slicing against the grain.
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