The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There is something deeply satisfying about the sizzle of beef hitting a hot skillet, and nothing rewards the home cook quite like a perfectly executed cast iron skirt steak. Skirt steak is a prized cut known for its intense beefy flavor and unique texture, originating from the diaphragm muscle of the cow. While it can be tough if mishandled, the intense heat of a cast iron pan allows you to develop a magnificent crust while keeping the interior juicy and tender. This recipe focuses on a balanced approach—using a vibrant marinade to tenderize the fibers and a high-heat sear to create that signature steakhouse char. Whether you are preparing a weeknight dinner or hosting a weekend feast, mastering this cut in a skirt steak cast iron skillet is a skill that will elevate your culinary repertoire to new heights. The combination of aromatic herbs, foaming butter, and the natural richness of the beef creates a sensory experience that is hard to beat.
Ultimate Butter-Basted Cast Iron Skirt Steak
Course: Main CourseCuisine: American / Tex-MexDifficulty: IntermediateServings
4 servings
servingsPrep time
45
minutesCooking time
10
minutesCalories
485
kcalIngredients
1.5 lbs Skirt Steak (Outside skirt preferred)
1 tablespoon Kosher Salt
1 teaspoon Coarse Black Pepper
2 tablespoons Avocado Oil (or other high smoke point oil)
3 tablespoons Unsalted Butter
4 sprigs Fresh Thyme or Rosemary Sprigs
4 cloves Garlic Cloves, smashed
1/4 cup Soy Sauce (for marinade)
2 tablespoons Lime Juice, fresh squeezed
2 tablespoons Olive Oil (for marinade)
1 tablespoon Brown Sugar
1/2 teaspoon Ground Cumin
Directions
- Begin by removing the skirt steak from its packaging and patting it extremely dry with paper towels. This is the single most important step for achieving a proper sear; any surface moisture will cause the meat to steam rather than crust. Once dry, cut the long steak into 2 or 3 smaller sections that will comfortably fit into your cast iron skillet without overlapping.
- In a small bowl, whisk together the soy sauce, olive oil, lime juice, brown sugar, cumin, chili powder, and minced garlic. Place the steak pieces in a large resealable bag or a shallow dish and pour the marinade over them, ensuring every surface is coated. Allow the meat to marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator. If refrigerating, pull the meat out 45 minutes before cooking to take the chill off.
- When ready to cook, remove the steak from the marinade and pat it dry again. While it might feel counterintuitive to wipe off the marinade, the flavor has already penetrated the meat, and a wet steak will not sear. Season both sides generously with kosher salt and freshly cracked black pepper.
- Place your cast iron skillet over medium-high heat. Add the avocado oil and wait until it is shimmering and just beginning to show faint wisps of smoke. This indicates the pan is hot enough for an effective searing skirt steak cast iron technique. Carefully lay the steak sections into the pan, laying them away from you to avoid oil splatters. Do not crowd the pan; if necessary, cook in two batches.
- Sear the first side without moving the meat for 3 to 4 minutes. You are looking for a deep, dark brown crust. Flip the steak using tongs. Immediately add the butter, smashed garlic cloves, and fresh thyme sprigs to the pan. As the butter melts and foams, tilt the skillet slightly and use a large spoon to continuously pour the hot, flavored butter over the steak. This butter basted skirt steak technique adds incredible richness and ensures even cooking.
- Cook for an additional 2 to 3 minutes on the second side. Use an instant-read meat thermometer to check for a medium rare skirt steak time; you want to pull the meat when it hits 130°F (54°C). The temperature will rise about 5 degrees while resting. Remove the steak from the skillet and place it on a warm plate or cutting board.
- Allow the steak to rest for a full 10 minutes. This allows the muscle fibers to relax and reabsorb the juices. After resting, identify the direction of the grain (the long muscle fibers). Using a sharp knife, slice the steak into thin strips against the grain at a 45-degree angle. Serve immediately.
Notes
- Always choose ‘Outside Skirt’ if available at your butcher; it is thicker and more uniform than ‘Inside Skirt’.
- Patting the meat dry is non-negotiable for a good crust. Moisture creates steam, which prevents browning.
- If you have a very long steak, don’t be afraid to cut it into smaller manageable pieces to ensure they lay flat in the pan.
- Use a high smoke point oil like avocado or grapeseed oil; olive oil will smoke too much at these temperatures.
Successfully mastering the art of the cast iron skirt steak is a major milestone for any home cook who loves a great piece of beef. It is not just about the searing process; it is about understanding the relationship between the heavy iron pan and the fibrous muscle of the steak. By combining a thoughtful marinade with a high-heat finish and a patient rest period, you can achieve a result that rivals any high-end steakhouse. Whether you are using this steak for a fresh salad, an elaborate taco night, or simply enjoying it with a side of roasted vegetables, the deep beefy flavor and perfectly charred exterior are guaranteed to make it a household favorite.
If you are looking to expand your knowledge of outdoor techniques or simply want to explore other cuts of beef that handle high heat beautifully, be sure to check out our best beef BBQ recipes guide for more inspiration. For those who want to experiment with different aromatic additions and classic variations, you may also find this technique from NYT Cooking particularly helpful for refining your pan-frying skills. Remember that the secret to a great steak is as much about the quality of the meat and the patience in resting as it is about the heat of the flame.
