How to Cook the Perfect Skirt Steak

Skirt steak is prized for its rich, beefy flavour and tender bite when cooked correctly. A quick sear over high heat creates a beautifully caramelized crust while keeping the inside juicy and tender.

Prep Time: 10 minutes
Cook Time: 6–8 minutes
Serves: 2–4

Ingredients

  • 1 Homestead Foods Skirt Steak
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1 tsp freshly cracked black pepper
  • 2 cloves garlic, lightly crushed
  • 2 sprigs fresh rosemary or thyme
  • 2 tbsp butter

Directions

Step 1 – Bring to Room Temperature

Remove the steak from the refrigerator 30 minutes before cooking.

Pat dry with paper towel.

Rub lightly with olive oil and season generously with salt and pepper.

Step 2 – Heat the Pan

Preheat a cast iron skillet over high heat until it's very hot.

You should hear an immediate sizzle when the steak touches the pan.

Step 3 – Sear

Cook for approximately:

Medium-Rare

  • 3–4 minutes per side

Medium

  • 4–5 minutes per side

Avoid moving the steak while it sears so a rich crust develops.

Step 4 – Baste

During the final minute of cooking, add:

  • Butter
  • Garlic
  • Rosemary or thyme

Tilt the pan and spoon the melted butter over the steak for extra flavour.

Step 5 – Rest

Transfer the steak to a cutting board.

Rest for 5–10 minutes before slicing.

Step 6 – Slice Correctly

This is the most important step.

Locate the direction of the muscle fibres (the grain) and slice thinly across the grain at a slight angle.

Cutting against the grain shortens the muscle fibres, making every bite much more tender.

Suggested Internal Temperatures

Doneness Temperature
Rare 125°F (52°C)
Medium-Rare 130–135°F (54–57°C)
Medium 140–145°F (60–63°C)

Skirt steak is at its best served medium-rare.

Serving Suggestions

Pair with:

  • Chimichurri sauce
  • Roasted potatoes
  • Grilled vegetables
  • Garlic butter mushrooms
  • Fresh garden salad
  • Corn on the cob

It's also perfect sliced for:

  • Steak tacos
  • Fajitas
  • Rice bowls
  • Sandwiches
  • Steak salads

Homestead Tip 🌱

Because skirt steak is naturally thin, it cooks much faster than traditional steaks. Keep the heat high, don't overcook it, and always slice against the grain for the most tender results.