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  1. Skirt steak is one of my favorite cuts of meat – itā€™s tender, flavorful, and more affordable than some of those prized ribeyes or filets WITHOUT sacrifice. Itā€™s usually sold in long pieces with a visible grain. The thinness and the grains can sometimes make it a bit challenging to cook properly, so letā€™s go over some basics to make it perfect every time.

    Tips & tricks:

    šŸ”Ŗ Since skirt steak usually comes in long pieces, itā€™s common for it to have varying thicknesses throughout. Cutting the steak into smaller 5-6-inch long pieces (grouped based on its thickness) can help make sure you cook them properly and also makes it easier to slice later.

    šŸ”Ŗ While marinates are great on this cut, salt and pepper also goes a long way on good quality meat. Season the steak generously with salt and pepper from high above ā€” this will ensure you get an even coating of salt ā€” and allow the steak to come to room temperature before cooking.

    šŸ”ŖGet your pan VERY HOT over medium-high heat. (This cut cooks fast and you want to get a nice sear before itā€™s done cooking.) Once the pan is hot, add a touch of neutral oil and then add the steak. Youā€™re looking for a fast, hard sear to lock in the juices. After around 2-3 minutes, or until you have a deep golden sear, flip the steak and cook another 2-3 minutes.

    šŸ”Ŗ Doneness is a matter of preference and can be gauged by touch! If you like medium-rare steak, youā€™re looking for a soft bounce back when the meat is pushed at the thickest point. The less resistance you get, the more well done itā€™s cooked. (Of course, you can always use a thermeter as well. Med rare is around 130 F ~ before resting.)

    šŸ”ŖRemove from heat and allow it REST! The allows the juices to set (instead of drain out) and brings the steak to the proper temp.

    šŸ”Ŗ Slice AGAINST the grain. This is an essential step when preparing this cut of steak. Eating along the grain can make the steak tough and challenging to chew. Look for the lines running along the steak, rotate it at least 45 degrees, and then begin slicing.
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    PAN DETAILS: @hexclad

  38. Skirt steak is awesome, however, this amateur failed to explain the difference between inside and outside skirt. Inside which is usually marketed to retail is a working muscle, tough & chewey.
    Must seek outside skirt

  44. Hope ya realize how privileged an fortunate u are because frankly a lot of people couldnā€™t afford a lot of the food ya are able to eat an make but also to be able to do all the things u are able to ! Because frankly there are hella people starving at this very moment so count yo blessings fr fr! Speaking as someone struggling hella u could always be in a way way worse position like millions of people have to experience each moment of every day ! Frankly ur very privileged to be in the position u are because ik hella people who would do a lot just to have ur smile on their face, because many in this life donā€™t even get to do that in this world

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