The Best Way To Cook Skirt Steak Well Done – A Step-by-step Guide!
What To Know
- Transfer the steak to a preheated oven (400°F) and cook for an additional 10-15 minutes, or until the internal temperature reaches 155°F.
- To ensure the steak is cooked to well-done, insert a meat thermometer into the thickest part of the steak.
- For a low-and-slow cooking method, place the skirt steak in a slow cooker with a small amount of liquid.
Skirt steak, with its intense flavor and chewy texture, stands as a culinary delight when cooked to perfection. However, achieving the desired well-done doneness can be a delicate balancing act. This comprehensive guide will unveil the secrets to grilling, pan-searing, and oven-roasting skirt steak to a flawless well-done masterpiece.
Step-by-Step Grilling Guide
1. Prepare the Steak: Remove the skirt steak from the refrigerator 30 minutes before grilling to bring it to room temperature. Season generously with salt and pepper.
2. Heat the Grill: Preheat the grill to high heat (450-500°F).
3. Grill the Steak: Place the steak on the grill and cook for 5-7 minutes per side, or until well-done.
4. Rest the Steak: Remove the steak from the grill and let it rest for 10 minutes before slicing and serving.
Pan-Searing Perfection
1. Heat the Pan: Heat a heavy-bottomed skillet over medium-high heat.
2. Sear the Steak: Season the steak with salt and pepper. Add a small amount of oil to the skillet and sear the steak for 3-4 minutes per side, or until well-done.
3. Finish in the Oven: Transfer the steak to a preheated oven (400°F) and cook for an additional 10-15 minutes, or until the internal temperature reaches 155°F.
4. Rest the Steak: Let the steak rest for 10 minutes before slicing and serving.
Oven-Roasting Elegance
1. Preheat the Oven: Preheat the oven to 400°F.
2. Season the Steak: Season the steak generously with salt and pepper.
3. Roast the Steak: Place the steak on a baking sheet lined with parchment paper and roast for 20-25 minutes per side, or until well-done.
4. Rest the Steak: Remove the steak from the oven and let it rest for 10 minutes before slicing and serving.
Tips for Well-Done Perfection
- Use a meat thermometer: To ensure the steak is cooked to well-done, insert a meat thermometer into the thickest part of the steak. The internal temperature should reach 155°F.
- Slice against the grain: After resting, slice the steak against the grain to tenderize it.
- Serve with your favorite sides: Pair the well-done skirt steak with grilled vegetables, mashed potatoes, or a tangy chimichurri sauce.
Additional Cooking Methods
Sous Vide
Sous vide is a precise cooking method that allows you to control the temperature of the steak throughout the cooking process. Cook the steak in a sous vide bath at 155°F for 2-4 hours, or until tender.
Slow Cooker
For a low-and-slow cooking method, place the skirt steak in a slow cooker with a small amount of liquid. Cook on low for 6-8 hours, or until well-done.
Quick Answers to Your FAQs
1. Why is my skirt steak tough?
- The steak may not have been cooked to well-done (internal temperature of 155°F).
- The steak may have been overcooked, making it dry and tough.
- The steak may not have been sliced against the grain, which can make it chewy.
2. How do I tenderize skirt steak before cooking?
- Marinate the steak in a flavorful marinade for several hours or overnight.
- Use a meat tenderizer to break down the tough fibers.
- Cook the steak using a low-and-slow method, such as sous vide or slow cooker.
3. What are the best side dishes for well-done skirt steak?
- Grilled vegetables, such as asparagus, zucchini, or bell peppers
- Mashed potatoes
- A tangy chimichurri sauce