How to Cook Tender Skirt Steak: Juicy Pan-Seared Recipe

Skirt steak is one of my favorite beef cuts, right up there with ribeye and strip steak. It’s affordable and packed with beefy flavor, but it can be a tougher cut, which is why it’s often sliced thin for tacos and quesadillas. Follow this method and you’ll get the most tender skirt steak you’ve ever eaten.

There are two main skirt steak varieties: inside and outside skirt. The outside skirt is the more desirable piece but can be harder to find due to demand. Some retailers ship pre-trimmed outside skirt steaks, which saves time since skirt is often sold with membrane and excess fat that requires trimming.

This recipe uses sous vide to transform skirt steak into a tender, melt-in-your-mouth main course that holds its own beside a ribeye or filet. The process is mostly hands-off, so plan ahead: start the steaks in the water bath in the morning and finish them with a quick sear the next evening for an effortless, impressive dinner.

Perfectly Tender Skirt Steak Recipe

Serves: 4–6 | Prep time: 7 minutes | Active cook time: 5 minutes | Inactive cook time: 36 hours

Ingredients
2 skirt steaks (about 14 oz each)
2 tbsp salt, divided
1 tsp pepper, divided
1 tbsp olive oil
1 tbsp avocado oil

Step-by-Step

Step 1: Set your sous vide water bath to 130–131°F (54–55°C).

Step 2: Remove steaks from their packaging and rinse briefly under cold water to remove any excess juices or packaging residue.

Step 3: Lightly coat both sides of the steaks with olive oil and season with a pinch of sea salt and pepper.

Step 4: Seal the steaks in a vacuum bag or a zip-top bag, removing as much air as possible.

Step 5: Submerge the sealed steaks in the preheated water bath and cover the container with a lid to minimize evaporation. For a 36-hour cook, covering the bath keeps water level and temperature stable.

Step 6: After 36 hours, remove the steaks from the water bath and chill them in the refrigerator for about 20 minutes. This brief cool-down helps prevent overcooking during the sear.

TIP: A 20-minute chill reduces the risk of overshooting your desired doneness when you sear. Skirt steak is best enjoyed medium-rare; if you prefer well-done meat, consider an alternative protein.

Step 7: Preheat a cast iron pan, a hot grill, or a salamander-style broiler. If possible, bring the searing surface to very high heat so it’s screaming hot when the steak hits it.

Step 8: Remove the steaks from the fridge and pat them thoroughly dry with paper towels. Lightly coat both sides with avocado oil to promote a fast, even sear.

Step 9: Sear the steaks close to the heat source for about one minute per side, just long enough to develop a deep, flavorful crust without raising the internal temperature significantly.

TIP: Flip the steak to a different spot on the pan when searing the second side. The cold meat lowers the temperature of the pan directly under it; moving to a hotter area helps maintain the intense surface heat needed for a quick sear.

Step 10: Remove the steaks from the heat, season with an extra pinch of salt if desired, and slice immediately across the grain into thin strips. No resting is necessary with this method because the internal temperature is stable from the sous vide bath.

Step 11: Serve the sliced skirt steak hot with chimichurri and street corn or your favorite sides. Because the cut is thin, it cools quickly, so plate and serve right away for the best experience.

Enjoy this recipe!