Skirt steak is a hidden gem in the steak world. Known for its rich flavor and satisfying chew, this cut delivers a bold carnivore experience. By searing it quickly in a hot skillet, you’ll achieve a perfect crust while keeping the inside tender and juicy.
Whether served on its own or paired with a rich sauce, this pan-seared skirt steak is a guaranteed hit.
Perfectly Cooked Skirt Steak
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Ingredients
- 2 pounds skirt steak or flap meat
- Kosher salt
- 2 tablespoons tallow or another heat-tolerant fat, for the pan
Instructions
- Heat a large cast-iron skillet over medium-high heat until it just begins to smoke, about 5 minutes.
- While the pan is heating, cut the skirt steak into 4 equal portions. Pat the pieces dry with paper towels and season moderately with kosher salt.
- Add the tallow to the hot pan, swirling to coat the surface, and carefully lay the steak pieces in the pan, working in batches if necessary to avoid overcrowding.
- Cook the steaks undisturbed for 2 to 3 minutes, allowing a golden-brown crust to form. Flip and cook for another 2 to 3 minutes for medium-rare doneness.
- Remove the steaks from the pan and let them rest for a few minutes before slicing against the grain into thin strips. Serve immediately.
Tips for the Best Skirt Steak
- Slice Against the Grain: Skirt steak has visible muscle fibers; cutting perpendicular to these fibers ensures a tender bite.
- Don’t Overcrowd the Pan: Work in batches to maintain high heat and get the best sear.
- Optional Sauce: Drizzle with Blue Cheese Cream Sauce or a pat of herb butter for added indulgence.
Why Skirt Steak Fits the Carnivore Diet
Skirt steak is rich in protein and healthy fats, making it an excellent choice for the carnivore diet. Its quick cooking time and bold flavor make it a practical and delicious option for any meal. Paired with minimal seasoning and cooked to perfection, this cut highlights the natural flavors of high-quality beef.
Enjoy this steak as a hearty entrée or slice it into strips for a convenient meal prep option. Either way, pan-seared skirt steak is a carnivore-friendly recipe that never disappoints!
Pan-Seared Skirt Recipe
Ingredients
- 2 pounds skirt steak or flap meat
- Kosher salt
- 2 tablespoons tallow or another heat-tolerant fat for the pan
Instructions
- Heat a large cast-iron skillet over medium-high heat until it just begins to smoke, about 5 minutes.
- While the pan is heating, cut the skirt steak into 4 equal portions. Pat the pieces dry with paper towels and season moderately with kosher salt.
- Add the tallow to the hot pan, swirling to coat the surface, and carefully lay the steak pieces in the pan, working in batches if necessary to avoid overcrowding.
- Cook the steaks undisturbed for 2 to 3 minutes, allowing a golden-brown crust to form. Flip and cook for another 2 to 3 minutes for medium-rare doneness.
- Remove the steaks from the pan and let them rest for a few minutes before slicing against the grain into thin strips. Serve immediately.
Read Next:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.