How to Cook Skirt Steak Pan Seared in 8 Easy Steps

Skirt Steak Pan Seared

If you are a meat lover, you will definitely like this skirt steak pan seared. Skirt steak is a thin, long cut of beef that comes in two portions, known as the inside skirt and the outside skirt. The inside skirt tends to be a bit tougher, as it’s derived from the belly area. The outer skirt steak, though, is usually more tender, as it comes from the diaphragm and produces thicker cuts.

Skirt Steak and Flank Steak

Both steaks are long, lean cuts of beef, and they can be cooked quickly at high temperatures using various types of cooking methods, whether it’s grilling, searing, or stir-frying on the stove. However, they both come from different parts of the cow.

Skirt steak is a cut of beef from the diaphragm muscle of the cow, with tougher sinew and a stronger beef flavor. The price is slightly cheaper than flank steak.

Flank steak, on the other hand, comes from the primal flank. It is located in the belly area, right next to the short plate, or where the skirt steak comes from. It is a thicker and wider cut than skirt steak, with a less intense meaty flavor and less connective tissue, making it more tender.

How To Pan Sear Skirt Steak

These thin, fast-cooking cuts are loaded with beefy taste and stay juicy and tender after a brief sear on a hot pan. Without further ado, let’s take a look at the ingredients and the steps!

Ingredients

  • Skirt steak: 1 pound
  • Kosher salt: 1 teaspoon for seasoning (buy here)
  • Ground black pepper: ½ teaspoon for seasoning (buy here)
  • Olive oil: 2 tablespoons (buy here)

Instructions

  1. If the skirt steak is a long strip, cut it into two or three smaller pieces, 5 to 7 inches long. This will make it fit well in the pan and make it easier to slice later.
  2. Pat the steaks dry with a paper towel on each side. The surface needs to be very dry to help make the surface of the meat brown. After dries, season each side of the beef steak with salt and pepper.
  3. Heat a 12-inch cast iron skillet over high heat for three minutes. Once it’s hot, add olive oil.
  4. Add the steak to the pan with tongs, then press the surface firmly against the surface a few times for more contact.
  5. Sear the first side until browned for two to four minutes, depending on the thickness of the chops.
  6. Then, flip and cook for another two to four minutes. For medium-rare doneness, cook the steaks to an internal temperature of 130 degrees Fahrenheit. You can work in two groups if needed.
  7. Now, transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes before slicing.
  8. For the slicing, hold a carving knife at a 45-degree angle, then slice the steak across the grain in 1/4-inch-thick slices. Transfer the pan seared skirt steak to a serving plate.
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Skirt Steak Recipe Notes

  • If you want to add an interesting flavor and aroma to your meat, you can marinade it with chopped fresh herbs, citrus juice, garlic, soy sauce, or red wine vinegar. The marinating process takes no more than 30 minutes so that the flavor does not overpower the beef. Make sure to dry the meat once after marinating.
  • You can serve this skirt steak pan seared with grilled vegetables or roasted potatoes and serve it with your favorite sauce.
  • While there are many methods to make this recipe, searing in a hot pan is one of the best methods.
  • For the best crust, you can make sure to dry the surface of your steak before searing or seasoning.
  • Make sure you don’t overcook your steak. The best texture comes with just a few minutes of contact on a heated surface, to medium-rare doneness.
  • Instead of cooking the steak on low heat, you should cook it quickly on high heat. Hot and fast is the best way to cook skirt steak for a tender cut of meat. Short flash times—only a few minutes on each side—ensure an attractive finish.
  • While marinades add flavor and make the meat more tender, coarse salt is always a good choice. It dissolves while the steak is cooking, and the seasoning is just right. It also serves to seal the meat and prevent it from losing its freshness and dryness.

Recommended Ingredients and Equipment

1. Kosher or Coarse Salt

Morton, Coarse Kosher Salt, Box, Non-Iodized, All-Purpose (3…
Morton Kosher Salt, a household staple since 1848, enhances dishes’ natural flavors with its taste, texture, and versatility. Its coarse texture is perfect for rimming glasses or brining poultry, elevating any meal with just a pinch.

As mentioned, coarse salt makes the best marinade for this recipe. This product is a coarse salt that is known for its taste and texture. Its ability to bring out the natural flavors of a wide variety of dishes makes this ingredient stand out from others. As a versatile product, this coarse salt can be used for rimming drink glasses or brining poultry, whether it is your next dinner or a night in.

2. Ground Black Pepper

Soeos Table Ground Black Pepper, 18 oz (510g) Non-GMO,…
features a sharp aroma and piney flavor, ideal for enhancing dishes with salt, garlic, and onion. With a 24 mesh size, it adds visual appeal to signature dishes. Easy to use in soups, sides, and sauces, it maintains high quality and customer satisfaction.

Another good ingredient for seasoning your skirt steak is ground black pepper. This product comes from the brand Soeos and offers 510 grams of product in a bottle jar. It has a sharp aroma and a distinct piney taste, which is the perfect complement to salt, shallots, garlic, and other spices.

Since this product has a medium size, it can be used to enhance the appearance of your signature dishes, and you can easily add a spicy kick to soups, accompaniments, and sauces.

3. Olive Oil

La Tourangelle, Organic Extra Virgin Olive Oil, Cold-Pressed…
offers a balanced, fruity flavor with hints of grass and almond. Crafted with premium ingredients, it enhances any dish, from salads to meats. Their natural, sustainable products promote gourmet cooking and environmental stewardship.

This is a 100% organic olive oil with hints of freshly cut grass, fresh olive leaf, almonds, and a radiant finish. The product comes with 25.4 fluid ounces in a can. It can create signature dishes for professional chefs, novice cooks, and foodies alike and is ideal for meats, salads, pasta, and more. The product itself is kosher certified and contains no GMOs.

4. 12-Inch Cast Iron Skillet

Utopia Kitchen Saute Fry Pan – Chefs Pan, Pre-Seasoned Cast…
The versatile Cast Iron Skillet evenly cooks meals on stovetops and in ovens, though less smooth than non-stick cookware. Hand wash and oil after use. Boosts iron content in food. Superior heat retention keeps meals warm.

This skirt steak pan seared recipe happens on a hot cast-iron skillet. This product comes in a 12.5-inch size, which allows your ingredients to fit well. It is suitable for stovetops and ovens to cook a variety of foods evenly. The superior heat retention keeps your food warm for a long time. Since it’s not dishwasher safe, let the skillet cool completely before washing.

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