Optional: Trim the Steak

• If your steak is already well trimmed, skip this step.

1. Pat the steak dry with paper towels. Trim away any thick or loose pieces of fat, but don’t overdo it. Remove only what looks excessive.
2. Flip the steak over and run your fingers across the surface. If you feel a thin, silvery membrane, loosen one edge with a sharp knife, grip it with a paper towel, and peel it away. It usually comes off in large pieces.

Cut the Steak into Shorter Pieces

1. If you have a whole outside skirt steak, cut it into several pieces about 5-6 inches (13-15 cm) long so they fit comfortably in the pan. Make these initial cuts with the grain.
2. As you portion the steak, try to cut it into pieces that are relatively even in thickness from end to end so they cook at roughly the same rate.

Dry-brine the Steaks

1. Pat the steak pieces dry with paper towels, then season both sides with salt equal to about 1% of the steak’s weight.
2. For about 1 lb (454 g) of steak, use approximately:
   1 1/2 teaspoons Diamond Crystal kosher salt
   1 teaspoon Morton kosher salt
   3/4 teaspoon table salt
3. Distribute the measured salt in proportion to the weight of each piece. Smaller pieces should receive less total salt, but the seasoning rate remains approximately 1% by weight.
4. Place the pieces on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 2-3 hours for deeper flavor and a better crust.
5. If you don’t have at least 1 hour, season the steak pieces immediately before they go into the pan, or salt them to taste immediately after searing.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes, place them in a bowl, and let them soften at room temperature until soft enough to mix. To speed this up, place the butter in a microwave-safe bowl and microwave it in 5-second intervals, checking after each one. Be careful not to melt it.
2. Add the garlic, parsley, rosemary, salt, and black pepper. Mix with a fork until well combined, then taste and adjust the seasoning.
3. Refrigerate until needed.

Preheat the Pan

• Tip: Searing creates a lot of smoke, so turn on the exhaust fan or open a window before you begin.

1. If you dry-brined the steak, take it out of the refrigerator 15 minutes before cooking. Take the compound butter out at the same time so it can soften slightly.
2. Heat a cast-iron, carbon-steel, or heavy-bottomed stainless-steel skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute.
3. While the pan heats, pat the steak pieces dry again.
4. If using black pepper, season the steak just before searing.

Pan-Sear the Outside Skirt Steak

1. Place as many steak pieces in the pan as will fit without touching or overlapping. Cook in batches if necessary. If you are unsure about the timing, cook one piece first.
2. Sear the steak, flipping every 30 seconds, until each piece reaches the pull temperature for your desired doneness:
   120°F (49°C) for medium-rare,
   130°F (54°C) for medium,
   140°F (60°C) for medium-well.
   See the temperature chart below for rare and well-done.
3. Begin checking the temperature after about 2 minutes. Insert the thermometer horizontally through the side of the thickest part, aiming for the center. Check each piece separately and remove thinner pieces first.
4. Once each piece reaches its pull temperature, transfer it to a cutting board, top it with compound butter, and let it rest for 5 minutes. Its internal temperature will rise from residual heat (carryover cooking) as it rests, bringing it to its final doneness without overcooking it in the pan.

• In a 12-inch (30 cm) cast-iron skillet, pieces about 3/4 to 1 inch (1.9 to 2.5 cm) thick usually take 4 to 6 minutes total to reach 130°F (54°C). Do not rely on timing alone. Trust your thermometer.
• Optional: Let the skillet reheat briefly between batches. If the pan looks dry, add a small amount of oil.

Outside Skirt Steak Temperature Chart

Slice and Serve

1. After resting for 5 minutes, slice the steak thinly against the grain. This shortens the muscle fibers and makes the meat easier to chew (see notes).
2. Serve immediately with your favorite sides.