Grill like a pro: the definitive guide to cooking skirt steak according to serious eats
What To Know
- Place the steak on the grill grates and cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
- Place the steak in the skillet and cook for 3-4 minutes per side, or until a crispy crust forms.
- Marinating the steak in a flavorful marinade for at least 30 minutes helps break down the tough fibers, resulting in a more tender steak.
Skirt steak, a flavorful and affordable cut of beef, is a grilling and pan-searing enthusiast’s dream. However, cooking it to perfection can be a delicate balance between tenderness and chewiness. In this comprehensive guide, we’ll delve into the intricacies of how to cook skirt steak serious eats, ensuring a mouthwatering and satisfying dining experience.
Selecting the Perfect Skirt Steak
The key to a great skirt steak lies in choosing the right cut. Look for a steak that is 12 to 14 inches long, about 1 inch thick, and has a consistent width. The meat should be deep red in color with minimal marbling. Avoid steaks with excessive connective tissue or sinew, as these can make the steak tough.
Marinating for Maximum Flavor
Marinating the skirt steak is essential for enhancing its flavor and tenderness. Combine 1/4 cup of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of Worcestershire sauce, 1 teaspoon of ground cumin, and 1/2 teaspoon of salt and pepper in a bowl. Place the steak in the marinade and refrigerate for at least 30 minutes, or up to overnight.
Seasoning and Prepping the Steak
Once the steak has marinated, remove it from the fridge and pat it dry. Season generously with salt and pepper on both sides. Allow the steak to come to room temperature for about 30 minutes before cooking. This will help it cook evenly.
Grilling for a Smoky Char
Preheat your grill to high heat. Place the steak on the grill grates and cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.
Pan-Searing for a Crispy Crust
Heat a large skillet over high heat. Add a tablespoon of oil and swirl to coat the pan. Place the steak in the skillet and cook for 3-4 minutes per side, or until a crispy crust forms. Reduce the heat to medium-low and continue cooking for an additional 5-7 minutes, or until the steak reaches your desired level of doneness.
Slicing and Serving
Once the steak is cooked, let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak thinly against the grain and serve immediately.
Pairing Suggestions
Skirt steak pairs well with a variety of sides, including grilled vegetables, mashed potatoes, or a fresh salad. For a classic pairing, serve the steak with chimichurri sauce, a refreshing and flavorful condiment made from parsley, garlic, and olive oil.
Final Thoughts: Mastering Skirt Steak
Cooking skirt steak serious eats is a culinary adventure that requires patience, precision, and a touch of finesse. By following the steps outlined in this guide, you’ll be able to consistently create tender, flavorful, and satisfying skirt steak dishes that will impress your friends and family. Remember, the key is to select the right steak, marinate it properly, season it generously, and cook it to perfection. With a little practice, you’ll master the art of cooking skirt steak and become a grilling and pan-searing pro.
What You Need to Learn
Q: What is the best way to tenderize skirt steak?
A: Marinating the steak in a flavorful marinade for at least 30 minutes helps break down the tough fibers, resulting in a more tender steak.
Q: Can I cook skirt steak without marinating it?
A: Yes, but marinating the steak enhances its flavor and tenderness. If you don’t have time to marinate, season the steak generously with salt and pepper before cooking.
Q: What is the ideal internal temperature for skirt steak?
A: For medium-rare, aim for an internal temperature of 130-135°F. For medium, cook to an internal temperature of 135-140°F.
Q: How long should I rest the steak before slicing?
A: Allow the steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Q: What are some common mistakes to avoid when cooking skirt steak?
A: Overcooking the steak, not seasoning it properly, and not resting it before slicing are common mistakes that can result in a tough and chewy steak.