Simple Pan Seared Skirt Steak
Ingredients
- 1-1.5 lbs skirt steak
- salt, to taste
- pepper, to taste
- olive oil (for searing)
- optional: garlic powder, paprika, or your favorite steak seasoning
Instructions
- 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.
- Pat the steak dry with paper towels to remove any excess moisture, which will help with browning.
- 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.
- Place a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Let it preheat for a few minutes until it's hot.
- Add a little bit of oil to the hot skillet and swirl it around to coat the bottom.
- Carefully place the skirt steak in the pan. You should hear a sizzling sound as soon as it touches the skillet.
- 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.
- Avoid moving the steak around too much while it's cooking to ensure a good sear.
- Use a meat thermometer to check the internal temperature. For medium-rare, it should register around 130-135°F (54-57°C).
- 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.
- After resting, slice the skirt steak against the grain into thin strips. This helps to maximize tenderness.
- 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.
Notes
*photo by brandonmatzek licensed under CC BY-SA 2.0
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