Repeat searing process on other side of steak, **Alternatively you can sear the steak by heating a cast iron skillet over medium high heat. https://www.simplyrecipes.com/recipes/how_to_cook_skirt_steak Try one of our 20 skirt steak recipes from cooks like you. Log in. Red, green, yellow, orange, jalapeno, poblano…. Toast marshmallows for s’mores without the pain of rubbing two sticks together to create a bonfire. If you did not use a blow torch, just keep the steak in the pan). Transfer to the oven; slow-roast until the meat registers an internal temperature of 133 degrees. It’s one of my secrets to really fast dinners everyone loves! This low and slow method results in a steak that melts like butter in your mouth every single time! Insert a Digital Thermometer with an oven safe probe into the side-center of the steak. How to perfectly cook a steak. Before putting the steak in a 450 degrees Fahrenheit Oven, prepare the steak by seasoning it with a dry rub and allow it to reach room temperature. Find easy skirt steak recipes for the oven or the grillstuffed or notfor a classy meal. Toast breadcrumb toppings on casseroles, mac n cheese, gratins…. Place in the Pre-heated oven. Roast peppers – all of ‘em. Freeze Steak at least 30 minutes on a baking sheet. Again, we’d have to let a larger steak rest for about 30 minutes, but since the skirt steak is so thin, there’s less work to be done. *alternatively can use a cast iron skillet, non-stick skillet, or baking sheet. It will start to turn from pink to red as the air comes into contact with the steak. Allow Steak to rest at least 5-7 minutes. With a Blowtorch, Sear the outside of the Steak, taking care to sear the fat on the sides of the steak, using a continuous back and forth motion across the steak for even browning. Season with Salt and Pepper to taste. https://www.nospoonnecessary.com/low-slow-perfectly-cooked-steak Your email address will not be published. beef, cooked, low, perfectly, slow, steak, Rib Eye – at least 1” thick (you can use any steak of your choice. How to Cook Skirt Steak in the Oven. *If you are cooking your steak above medium, I recommend this cooking process. Season with Salt and Cracked Pepper. Flip Steak over and brush with remaining Bacon Fat (or oil). I have not tried a thin cut, like flank or skirt steak... therefore I can't recommend it. Use this basic salt, pepper, and olive oil version to get yourself started, then feel free to throw in marinades, seasonings and whatever flavors you enjoy. You have to sear both sides for a minute each and place them in the preheated oven for five to ten minutes. Add Bacon Fat or Neutral Oil to Pan, Sear each side until well browned. Have a roasted chicken that just came out of the oven? Now you let the steak rest for 10 minutes. It is also amazing at producing a nice, crusty, even sear on steaks (and chops of any kind, chicken, veggies…) which I used as part of cooking these steaks. Apply a glaze, bust out the blowtorch to adhere it and create a scrumptious, aesthetically beautiful end product. Caramelize sugar in the raw on the top of any desert – Crème Brule, cookies, ice cream, tarts, etc. Cook, turning the steak halfway through the cooking time, about 15 to 20 minutes, depending on how thick the steak is and your desired degree of doneness. Transfer Seared Steak to a Cast Iron Skillet (or cooking vessel of choice. Recommended: Filet. Carefully transfer the seared steak in the skillet to the preheated oven (remember: hot pan!). Preheat your oven to the lowest possible setting (170 degrees F is my oven’s lowest setting). *Not a Rib-Eye fan?? Cook about 65 – 90 minutes*, or to desired doneness. Brush top side of Steak with ½ of the Bacon Fat (or oil). Alternatively, use a completely frozen Steak. *When you cut into the steak, after resting period, it will look more pink than red. Use whatever cut you prefer... Sirloin, Filet, T-Bone, NY Strip.. Just make sure you are using a THICKER cut. Pat Steak Dry. Learn how to broil skirt steak and flank steak that stays juicy and tender from oven to table and is ready in 15 minutes or less. Finish off glazes on proteins. Cooked low and slow, this method produces a steak that is tender and juicy on the inside and golden brown and crust on the outside.