| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
Making this pan-seared skirt steak is super easy and quick. It’s a simple recipe without any marinade or fancy preparation. It’s perfect for when you just want to sear up some skirt steak in the simplest way and enjoy it with chimichurri sauce on top.
The Ingredients You’ll Need
To prepare a flavorful skirt steak on your stovetop, you’ll need:
- Skirt steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
The Tools You’ll Need
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
How to Pan Sear Skirt Steak
First, gather all the ingredients listed in the recipe. Then, follow the steps below. Please don’t skip the extra tips; they’re super helpful.
Step 1: Prepare the Skirt Steak
A whole skirt steak is pretty long, so cut it into smaller pieces that fit in your pan. Dry the skirt steak well with paper towels. Then, pick one of these salting methods:
- The Best Way: Salt both sides of the skirt steak and let it rest on a wire rack in the fridge overnight. The next day, take it out about half an hour before cooking.
- The Quicker Way: If you’re in a rush, salt the skirt steak and let it sit on a rack at room temperature for 45 to 60 minutes. Before moving on, pat it down again with paper towels.
- The Speedy Way: Are you super short on time? Skip the salting for now and move to the next step of the recipe.
After you salt the skirt steak, it will get wet on the surface. That’s normal. But if you let it sit for an hour or so, the meat will reabsorb most of that moisture again. Keep in mind that moisture is a sear’s worst enemy. That’s why leaving salted skirt steak in the fridge overnight works best. It dries out just right, making it perfect for a better pan-sear the next day.
But remember, you won’t get the same crusty sear you would with a thicker steak because skirt steak is pretty thin. I mainly salt it overnight because I love the extra salty flavor it gives the next day. However, a downside is that you’ll see a larger gray area inside the skirt steak, which isn’t overcooking—it’s just what happens when you salt for that long.
Step 2: Preheat the Cast-Iron Skillet
Heat your skillet over medium-high heat for 2-3 minutes. Once it’s hot, add a tablespoon of refined avocado oil and give it a minute to heat up. The skillet should be very hot in about 3-4 minutes, between 400-450°F (204-232°C), which is the perfect temperature for a nice sear.
While the pan is heating, it’s a good time to season the skirt steak. Sprinkle it with finely ground black pepper. If you haven’t salted it yet, now’s your chance—salt both sides before putting the skirt steak in the pan (according to option 3 in step 1 of the recipe).
Remember to use the right oil. Ensure it’s refined avocado oil, especially since you’ll cook at high temperatures. Refined avocado oil is ideal because it has a high smoke point, around 500°F (260°C).
Step 3: Place the Skirt Steak in the Skillet
Place the seasoned skirt steak in a very hot cast iron skillet. Flip it every 30 seconds to cook it evenly. Use a thermometer to check the skirt steak’s temperature inside. Remove it from the skillet once it’s 20°F (11°C) below your desired temperature.
Note: When checking the temperature, poke the thermometer into the thickest part of the skirt steak. Remember, since skirt steak is quite thin, it usually reaches that perfect medium-rare point in just about 3 minutes, depending on the thickness of your skirt steak.
Step 4: Let the Pan-Seared Skirt Steak Rest
This last step is easy. Just let your pan-seared skirt steak rest for 5 minutes after taking it out of the pan. Why? Because the skirt steak keeps cooking a little even after it’s off the heat. Due to carryover cooking, the skirt steak’s internal temperature will increase by about 20°F (11°C) during those few minutes of resting.
After the skirt steak has rested for at least 5 minutes, slice it. Remember to cut the skirt steak thinly against the grain. Then, serve it with something delicious like chimichurri sauce— my favorite way to enjoy it.
Pan Seared Skirt Steak FAQs
When’s the best time to remove a skirt steak from the pan?
The best time to remove a skirt steak from the pan is when its internal temperature is about 20°F (11°C) below the target final temperature. Why this specific point? Because the skirt steak doesn’t stop cooking when it leaves the pan, and its temperature will rise another 20°F (11°C) within a few minutes due to carryover cooking.
What’s the best way to slice skirt steak?
Slicing skirt steak the right way makes a huge difference in its tenderness. The key is to slice it thinly and always against the grain. Skirt steak has a pronounced, long grain, and cutting along these lines makes the meat tough, almost like chewing leather.
Below, I’ll show you the difference in the appearance of the skirt steak when it’s cut against the grain compared to along the grain.
What is the best doneness for a skirt steak?
Medium-rare doneness is your best bet for the perfect skirt steak. This level of doneness is ideal as it lets the fat melt, making the skirt steak juicier and more tender.
Which is better, pan-seared or grilled skirt steak?
For me, grilled skirt steak is better than pan-seared. Grilling is easier for this type of cut and great for marinated recipes. It lets you get a perfect crust without overcooking the inside, something that’s hard to do in a pan. However, pan-searing is the way to go if you’re after something quick and easy. It works well for a simple skirt steak seasoned with salt and pepper, which you can serve with whatever sauces you like.
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Pan-Seared Skirt Steak Recipe
- Prep Time: 5 minutes
- Rest Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 15 minutes
- Category: Main Course
- Cuisine: American
Description
This pan-seared skirt steak recipe is extremely easy and quick to prepare. It’s a marinade-free recipe, ideal for those who prefer simply cooked skirt steak.
Ingredients
- Skirt steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Prepare the Skirt Steak: Cut the skirt steak into smaller pieces and dry it with paper towels. Choose a salting method:
1. Best Way: Salt the skirt steak on both sides, then let it rest on a wire rack in the fridge overnight. Remove it 30 minutes before cooking the next day.
2. Quicker Way: Salt and let sit at room temperature for 45-60 minutes, then pat dry again.
3. Speedy Way: Skip salting if short on time and move to the next step.
- Preheat the Cast-Iron Skillet: Heat your skillet over medium-high for 2-3 minutes. Add a tablespoon of avocado oil and let it heat up for about a minute until it’s very hot, around 400-450°F (204-232°C). While waiting, season your skirt steak with black pepper and salt on both sides if you haven’t already.
- Sear the Skirt Steak: Place the seasoned skirt steak in a hot cast iron skillet. Flip it every 30 seconds to cook it evenly. Use a thermometer to check the skirt steak’s temperature inside. Remove it from the skillet once it’s 20°F (11°C) below your desired temperature.
- Rest the Skirt Steak: Let the pan-seared skirt steak rest for 5 minutes, allowing carryover cooking to raise its internal temperature by about 20°F (11°C). After resting, slice it thinly against the grain and serve with something delicious like chimichurri sauce.