How to Cook Skirt Steak Perfectly (Recipe)

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 8 minutes
  • Total Time: 11 minutes
  • Yield: 3-4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Skirt steak is a super-tasty, deliciously beefy cut, but there are a few tricks to doing it right. Learn them, and your skirt steak will be amazing every time!

Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:

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  • 1 lb. skirt steak, ideally outside skirt

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 Tbsp. olive oil 


  1. Before you do anything, notice that the grain of the meat (the stripe of the muscle fibers) runs width-wise. This will come into play when you slice it later. Now cut the steak into 2 or 3 5- to 7-inch lengths.

  2. Preheat a large skillet (large enough to hold the steak pieces without crowding) over high heat.

  3. Meanwhile, pat the steak pieces dry with paper towels. Sprinkle with the salt and pepper.

  4. When the skillet is good and hot, add the oil.

  5. When the oil is good and hot, add the steak pieces and cook undisturbed until well browned, 2 to 3 minutes. 

  6. Turn the pieces and cook until the other side is well browned, about 2 minutes. If you want your steak a bit more well done, flip it and cook on each side again for a bit. You’ll want to turn the heat down to medium-high or even medium though so that the outside doesn’t start to burn.

  7. Transfer to a cutting board and let rest about 5 minutes.

  8. Notice the grain, or the stripes in the meat, again. Thinly slice the steak pieces across the grain (at a 90° angle to the stripes). Serve (see Note below).


Note: My photo is a little misleading because it looks like I sliced the steak width-wise, or with the grain, even though I went against the grain exactly as I’m advising you to do. I just rearranged the slices in a row afterwards.