| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
If you love a simple but deeply flavorful steak, served with chimichurri-style sauces or a bit of brown butter, this pan-seared skirt steak is for you. No fancy ingredients, special tools, or marinade, just salt, finely ground pepper, and a bit of time for the dry brine to do its job.
This tender, juicy skirt steak is great on its own, but I love pairing it with chimichurri-style sauces, brown butter, or compound butter for an extra burst of flavor. That’s the whole idea behind this recipe: keep the seasoning simple, cook the skirt steak fast, and let a bold, flavorful sauce like chimichurri take it to the next level.
Important
This recipe is for outside skirt steak, not inside skirt. Yep, there are two types, and they’re quite different in flavor, texture, and how they cook. Outside skirt is naturally tender and full of rich flavor, so all it needs is salt and pepper. Inside skirt, on the other hand, is tougher and needs a good marinade to help break down its chewiness.
The Ingredients You’ll Need
- Skirt steak (Outside Skirt Steak, not Inside Skirt)
- 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/stainless steel skillet
- Tongs
- Instant Read Thermometer
How to Pan Sear Skirt Steak – Step by Step Photos
Start by gathering all the ingredients listed in the recipe, then follow the steps below. Please don’t skip the extra tips, they’re there to make things easier and help you get the best results.
Step 1: Prepare the Skirt Steak
Whole outside skirt steak is quite long, so to make cooking easier, especially if you’re using a smaller pan, cut it into a few shorter pieces, just about 5–6 inches (13–15 cm) each. Next, pat the skirt steak pieces dry with paper towels to remove any surface moisture. Then choose one of these salting methods, depending on how much time you have and the results you want:
- Best Method: Salt both sides of each skirt steak piece, then place them on a wire rack in the fridge for 4 to 6 hours. Take them out about 20-30 minutes before cooking and let them rest at room temperature.
- Faster Method: If you’re short on time, salt both sides of the skirt steak pieces and let them sit on a wire rack at room temperature for 45 to 60 minutes. Just before cooking, pat them dry again with paper towels.
Note
Salting a steak draws moisture to its surface – that’s completely normal, and that’s just how it works. But if you give it some time, most of that moisture gets reabsorbed into the meat. Since a dry surface is key to a great sear, the best strategy is to let the salted skirt steak rest in the fridge for a few hours. That way, it dries out just enough to give you a noticeably better sear.
Keep in mind, you won’t get the same crusty sear on skirt steak as you would on a thicker cut – it’s just too thin a piece of meat for that. In the recipe, I suggest salting it for at least 45 minutes, or up to 4–6 hours. Personally, I usually go overnight because I like the deeper salty flavor it gives the next day. The downside, though, is that you’ll see a thicker gray band inside the steak. That’s not from overcooking, it’s simply a result of the long salting time. Still, it doesn’t look great to some steak lovers, especially with a thin cut like skirt steak. That’s why I’ll say it again: to minimize the gray band but still get a deeper flavor and slightly better sear, stick to dry brining for no more than 4–6 hours.
Step 2: Preheat the Pan
Heat the pan over medium-high heat for 2–3 minutes. Once it’s hot, add a tablespoon of refined avocado oil and give it another minute to heat. You’re aiming for a pan surface temperature of 400–450°F (204–232°C) to get a good sear.
While the pan’s heating up, take a moment to season the skirt steak. If the steak’s surface looks a bit wet, just pat it dry with paper towels. Then, right before it goes in the pan, give it a good sprinkle of finely ground black pepper.
Note
To pan-sear skirt steak safely, you need the right pan and oil, especially since you’ll be cooking over high heat. Cast iron and carbon steel skillets are best because they retain heat well. A thick-bottomed stainless steel pan works too if that’s what you’ve got.
As for oil, refined avocado oil is a great choice (one of my favorites). It has a very high smoke point (about 500°F or 260°C) and a neutral flavor. But don’t worry if you don’t have it on hand, there are plenty of other oils that work just as well. Check out the list of alternatives below.
| Type of Fat | Smoke Point ºF | Smoke Point ºC |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270ºC |
| Refined Safflower Oil | 510ºF | 266ºC |
| Beef Tallow | 480ºF | 250ºC |
| Pecan Oil | 470ºF | 243ºC |
| Refined Peanut Oil | 450ºF | 232°C |
Step 3: Pan-Sear the Skirt Steak
Place the seasoned skirt steak pieces in a very hot pan and sear them, flipping every 30 seconds to ensure even cooking. Use a meat thermometer to monitor the internal temperature, and take the steak off the pan when it’s about 15–20°F (8–10°C) below your target doneness. Skirt steak is thin and cooks fast over high heat, usually around 3 to 6 minutes, depending on thickness and how you like it. But don’t rely on timing alone; always trust your thermometer.
Note
To check doneness, stick the thermometer into the thickest part of the skirt steak. But keep in mind, skirt steak is much thinner than cuts like ribeye or strip steak, so it hits your desired doneness much faster. If your skirt steak is too thin to use a thermometer (because the probe is too thick), just take it off the pan after 2–3 minutes of total cooking time and slice it to check the doneness. If it’s still under, put it back in the pan for another minute or so, depending on how you like it.
Keep in mind that taking the steak off the pan doesn’t stop the cooking. Because of residual heat (also known as carryover cooking), the steak’s internal temperature can increase by 15 to even 30°F (8 to 17°C), depending on the steak’s thickness, cooking time, and temperature. With skirt steak, which is thin and cooks quickly, the increase is usually around 15–20°F (8–10°C). That’s why you shouldn’t follow the common advice to remove it just 5°F (3°C) before your target and let it rest. That small margin isn’t enough, and you’ll almost always end up overcooking it as it rests.
Step 4: Let the Pan-Seared Skirt Steak Rest
This step’s simple but very important. Once the skirt steak is out of the pan, don’t touch it; give it 5 to 6 minutes to rest on a cutting board. Why? Because it keeps cooking slightly even after it’s out of the pan. Thanks to carryover cooking, the skirt steak internal temperature can rise by about 15–20°F (8–10°C) during that time. Skip this step, and you risk missing that perfect doneness.
After the skirt steak has rested for at least 5 minutes, it’s time to slice. Always slice it thin and against the grain, which makes it easier to chew (If you’re unsure how, check the FAQs section for step-by-step photos.)
Serve sliced skirt steak with something flavorful like chimichurri, brown butter, or a good compound butter, and enjoy all those incredible flavors coming together.
Note
Slicing into the steak right after it comes off the pan stops carryover cooking and can leave it slightly underdone. The only time it makes sense to slice the steak immediately after removing it from the pan is if the steak has already reached your target doneness and you want to avoid overcooking.
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 15–20°F (8–10°C) below your target final temperature. Why? Because the skirt steak keeps cooking even after it’s off the heat (thanks to carryover cooking), and its internal temperature can increase another 15–20°F in just a few minutes of resting.
Below is a temperature chart for pan-seared skirt steak, so you’ll know exactly when to remove it from the pan based on your preferred level of doneness:
| Doneness | Remove at temp: | Final temp: |
| Rare | 100–110°F (38–43°C) | 120–130°F (49–54°C) |
| Medium Rare | 110–120°F (43–49°C) | 130–140°F (54–60°C) |
| Medium | 120–130°F (49–54°C) | 140-150˚F (60–66°C) |
| Medium-Well | 130–140°F (54–60°C) | 150-160˚F (66–71°C) |
| Well Done | 140–150°F (60–66°C) | 160°F+ (71°C+) |
How to slice pan-seared skirt steak properly?
Slicing skirt steak properly makes a big difference in how tender it turns out. The key is to slice it thinly and always against the grain. Skirt steak has a long, visible grain, and if you cut along those lines, the meat ends up tough and chewy. The trick is simple: cut across the grain to shorten the muscle fibers, making each bite much easier to chew. Even though outside skirt steak is naturally more tender, this technique takes it to the next level.
Below, I’ll show you exactly how skirt steak looks when it’s sliced against the grain versus along the grain.
What is the best doneness for a skirt steak (outside skirt steak)?
Medium-rare doneness, around 130–140°F (54–60°C), is the sweet spot for skirt steak, more specifically outside skirt steak. At this temperature, the intramuscular fat (marbling) melts, making the steak juicier and more tender. Outside skirt steak is naturally well-marbled, so cooking it to medium-rare brings out its best.
Avoid going too rare, it won’t give the fat enough time to render. On the other side, cooking it past medium or medium-well will start to dry it out and make it tough and chewy.
Which is better, grilled or pan-seared skirt steak (outside skirt steak)?
That comes down to personal preference; both grilled and pan-seared skirt steak can be excellent. Personally, I prefer pan-seared outside skirt steak. It’s quick, simple, and all you need is a hot pan, salt, and pepper. Outside skirt is one of the most flavorful and tender cuts, so it doesn’t need a marinade; just salt and pepper are enough. It also pairs beautifully with something like a chimichurri sauce. Of course, you can marinate it, but since it’s a premium (and very expensive) beef cut, I don’t think it’s a good idea.
If you’re looking to use a marinade, I’d recommend the inside skirt steak instead. It’s a tougher, leaner cut that needs a marinade to break down the tough muscle fibers and bring out more flavor. It’s also more budget-friendly, so it makes more sense to use it that way.
Grilled skirt steak has fantastic flavor. The open flame adds a smoky flavor and helps create a great crust while keeping the inside medium-rare. That said, it takes a bit more effort than pan-searing. If I want something quick, pan-searing is my go-to. But if I’m using a wet marinade, grilling works better. Plus, there’s something about cooking outdoors that just makes the whole experience more fun, and you don’t have to worry about smoke in your kitchen.
In the end, both methods are solid. It comes down to how much effort you want to put in, whether or not you’re using a marinade, and the kind of flavor you’re after. But either way, you’re ending up with a steak that’s full of flavor.
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Pan-Seared Skirt Steak Recipe
- Prep Time: 5 minutes
- Rest Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
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 (outside skirt steak, not inside skirt)
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Prepare the Skirt Steak: Whole outside skirt steak is quite long, so to make cooking easier, especially if you’re using a smaller pan, cut it into a few shorter pieces, just about 5–6 inches (13–15 cm) each. Next, pat the skirt steak pieces dry with paper towels to remove any surface moisture. Then choose one of these salting methods, depending on how much time you have and the results you want: Best Method: Salt both sides of each skirt steak piece, then place them on a wire rack in the fridge for 4 to 6 hours. Take them out about 20-30 minutes before cooking and let them rest at room temperature. Faster Method: If you’re short on time, salt both sides of the skirt steak pieces and let them sit on a wire rack at room temperature for 45 to 60 minutes. Just before cooking, pat them dry again with paper towels.
- Preheat the Pan: Heat the pan over medium-high heat for 2–3 minutes. Once it’s hot, add a tablespoon of refined avocado oil and give it another minute to heat. You’re aiming for a pan surface temperature of 400–450°F (204–232°C) to get a good sear. While the pan’s heating up, take a moment to season the skirt steak. If the steak’s surface looks a bit wet, just pat it dry with paper towels. Then, right before it goes in the pan, give it a good sprinkle of finely ground black pepper.
- Pan-Sear the Skirt Steak: Place the seasoned skirt steak pieces in a very hot pan and sear them, flipping every 30 seconds to ensure even cooking. Use a meat thermometer to monitor the internal temperature, and take the steak off the pan when it’s about 15–20°F (8–10°C) below your target doneness. Skirt steak is thin and cooks fast over high heat, usually around 3 to 6 minutes, depending on thickness and how you like it. But don’t rely on timing alone; always trust your thermometer.
- Let the Pan-Seared Skirt Steak Rest: This step’s simple but very important. Once the skirt steak is out of the pan, don’t touch it; give it 5 to 6 minutes to rest on a cutting board. Why? Because it keeps cooking slightly even after it’s out of the pan. Thanks to carryover cooking, the skirt steak internal temperature can rise by about 15–20°F (8–10°C) during that time. Skip this step, and you risk missing that perfect doneness.
- Serve the Pan-Seared Skirt Steak: After the skirt steak has rested for at least 5 minutes, it’s time to slice. Always slice it thin and against the grain, which makes it easier to chew (If you’re unsure how, check the FAQs section above the recipe card for step-by-step photos.) Serve sliced skirt steak with something flavorful like chimichurri, brown butter, or a good compound butter, and enjoy all those incredible flavors coming together.
Notes
