How to Pan Sear Skirt Steak

Skirt steak is a long, thin cut of steak that comes from the plate section of a cow, which sits below the ribs. Although skirt steak is certainly not the most tender cut of beef, it’s exceptionally flavorful.

The trick with skirt steak is getting the texture right when cooking. This cut doesn’t have much fat, so toughness can be a concern, especially when it’s overcooked. Use this guide to learn how to pan sear skirt steak to preserve its flavor while cooking to a beautiful medium-rare.

Skirt Steak Pan Searing Tips

We’ve listed a few tips below that will lead you to an excellent pan seared skirt steak.

Slice Skirt Steak the Right Way

Like flank steak and other thinner cuts, skirt steak can lean toward the chewier side. One way to cut down on the chew and enjoy more of the flavor and tenderness skirt steak can have is to slice it after cooking. 

If slicing, cut against the grain. To do this, look for the long lines of fibers that run through the meat. Slice the steak using a steak knife going the opposite direction from those fibers. This process cuts the fibers, making the steak easier to chew.

Consider Using a Marinade

If you’d like to help skirt steak along in the tenderness department, use a marinade before pan searing it. A marinade can be especially helpful if you plan to cook your steak beyond medium-rare, as it can bring some tenderness to the meat.

Here are a few of our marinade recipes to try or to inspire your own:

• Jack Daniel’s Marinade
• Sweet Balsamic Steak Marinade
• Sweet, Sour, and Spicy Marinade

A good marinade features acidic, oily, and herbal ingredients to create a mixture that tenderizes and flavors the steak. Submerge the steak in the marinade and leave it in the refrigerator for at least two hours before searing. Also, pat the steak dry before you sear it so it can crisp in the pan.

Use a Reliable Thermometer

Using a thermometer during the cooking process is an accurate way to determine if your steak is cooked the way you’d like it. Skirt steak should reach the final temperature range for your preferred steak doneness level, as noted below: 

• Medium-rare: 130°F-135°F
• Medium: 140°F-145°F
• Medium-well: 150°F-155°F
• Well-done: 160°F-165°F

Remove the steaks from the pan when they’re about five degrees below your preferred doneness. They’ll rise in temperature while resting.

Choosing the Right Cut of Skirt Steak

You’ll probably find a few options when buying skirt steak from the store or butcher. The two highest-quality labels you’ll find are USDA Prime and Wagyu. USDA Prime has the highest quality ranking from the USDA, denoting its color, marbling, and overall quality and texture. Wagyu is a step above that, with only meat deriving from Japanese Wagyu cattle making the cut. American Wagyu is also a possibility; this label just means that the cattle has been bred with Japanese Wagyu and American cattle.

Simple Pan Seared Skirt Steak Recipe

Ingredients:

• 1 to 1.5 pounds skirt steak
• Salt and pepper (to taste)
• Olive oil (for searing)
• Optional: garlic powder, paprika, or your favorite steak seasoning

Instructions:

1. Take the skirt steak out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly.
2. Pat the steak dry with paper towels to remove any excess moisture, which will help with browning.
3. Season the skirt steak generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, paprika, or your favorite steak seasoning for extra flavor.
4. Place a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Let it preheat for a few minutes until it’s hot.
5. Add a little bit of oil to the hot skillet and swirl it around to coat the bottom.
6. Carefully place the skirt steak in the pan. You should hear a sizzling sound as soon as it touches the skillet.
7. Cook the steak for about 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your desired doneness. Skirt steak is thin, so it cooks quickly. If it’s a thicker cut, you might need a little longer.
8. Avoid moving the steak around too much while it’s cooking to ensure a good sear.
9. Use a meat thermometer to check the internal temperature. For medium-rare, it should register around 130-135°F.
10. Once the steak reaches your desired doneness, transfer it to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.
11. After resting, slice the skirt steak against the grain into thin strips. This helps to maximize tenderness.
12. Serve immediately while it’s still warm. It pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Summing Up: How to Pan Sear Skirt Steak

At Chicago Steak Company, we offer a wide range of hand-cut and hand-selected steaks for you to order online and ship to your home. Once you practice pan-searing skirt steak using this guide, you can do the same with other types of steak, like ribeye or flat iron. Be sure to check out Steak University for more helpful guides, cooking tips, and recipes for all your favorite steaks. 

Skirt Steak Pan Searing FAQs