How to Cook American Wagyu Inside Skirt Steak
Mastering the Art: Tips to Elevate Your Table With Wagyu Inside Skirt Steak
Primal: Plate
Features: Thin but mighty with high fat content for maximum flavor
Opposite the outside skirt steak is the inside skirt steak, a cut that’s also known as arrachera, fajita meat, fajita steak, or simply as skirt steak. With a robust, beefy flavor profile and ample marbling, this cut is a natural pick for high-heat methods like grilling and searing.
Essential Techniques for Cooking American Wagyu Inside Skirt Steak
- Slicing against the grain is essential for the skirt steak. Find the way the grain runs and slice perpendicularly, or against, that grain.
- Because the inside skirt steak is coarser than other cuts, we recommend marinating it. The flavors of your marinade will infuse your beef with flavor while ingredients like acid will tenderize the cut.
- Pick bright and spicy seasonings, ingredients, and side dishes that will complement skirt steak’s intense, beefy flavor and sumptuous marbling. The New York Times’ skirt steak recipe uses basil, scallions, lemon, thyme, garlic, pepperoncino, lemon zest, and lemon juice.
Cooking Temperatures for American Wagyu Inside Skirt Steak
For optimal food safety, cook beef steaks to a minimum of 145°F.
For best results, use temperature over cooking times to determine desired doneness.
| Doneness | Temperature Range |
| Rare | 120°F to 129°F |
| Medium-rare | 130°F to 139°F |
| Medium | 140°F to 149°F |
| Medium-well | 150°F to 159°F |
| Well-done | 160°F + |
The Best Ways to Prepare American Wagyu Inside Skirt Steak
Once your inside skirt steak has been marinated to perfection, it’s time to cook it quickly over high heat. This thin cut cooks fast, and with its abundant fat content, creates a browned crust and smoky, charred edges.
Grill
Pan-Frying
How to Grill American Wagyu Inside Skirt Steak
Marinate and grill your inside skirt steak, then savor the flavor all on its own or slice it thin for tacos with a little chimichurri on top.
- Marinate for at least 30 minutes, or up to 8 hours.
- Preheat grill to medium-high heat.
- Pat steak dry with paper towel, absorbing as much of the marinade as possible.
- Grill over direct heat until char lines appear, 3-5 minutes per side or until your preferred temperature is reached.
- Rest the meat at least 5 minutes before slicing against the grain.
How to Pan-Fry American Wagyu Inside Skirt Steak
Pressed for time? Pan-fry your inside skirt steak, seared to perfection in minutes, delivering an explosion of flavor with its beautiful char and craveably crisp edges.
- Pat steak dry with a paper towel.
- Season liberally with salt and pepper.
- Heat a large cast-iron skillet. Once hot, add olive oil.
- Add steak to the heated pan, pressing down with your tongs to ensure the surface of the meat is touching the hot pan.
- Cook for 2-4 minutes per side, or until the steak reaches your desired doneness.
- Rest at least 5 minutes before slicing against the grain and serving.
American Wagyu Skirt vs. Flank Steak
Skirt steaks and flank steaks are similar cuts, but they each have their unique benefits. The inside skirt steak comes from the plate primal, while the flank comes from the flank primal. Flank steaks are typically a bit leaner than inside skirt steak, but both cuts are very beefy and will melt in your mouth like butter.
Recipe: Grilled Inside Skirt Steak with Garlic Brown Butter and Peppercorn Crust
Garlic-infused brown butter amplifies Wagyu skirt steak’s natural richness in this recipe, while a piquant peppercorn crust adds heat and a satisfying crunch.
