Grilled Inside Skirt Steak with Browned Butter Infused with Garlic & Crust with Black Peppercorns

The garlic-infused browned butter and black peppercorns will have you loving every bite of this skirt steak recipe made with American Wagyu beef.

Recipe prepared exclusively for Imperial American Wagyu Beef by Chef Gason Nelson.

Type: American

Prep Time: 15 minutes00:15

Cook Time: 15 minutes00:15

Total Time: 30 minutes00:30

grilled inside skirt steak recipe


6 medium cloves garlic
2 tablespoons whole peppercorns
Kosher salt to taste
1-1/2 pound Inside Imperial American Wagyu Skirt Steak, trimmed and cut into 4 pieces
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1 tablespoon fresh chives, chopped
Few handfuls of your favorite salad mix


  1. Peel the garlic cloves and place in a mortar & pestle with whole peppercorns and a few pinches of salt. Smash until all crushed.  (If you don’t have a mortar & pestle you can use a resealable bag and smash with a rolling pin or the bottom of a small pot.)
  2. Pat the steak dry and season generously on both sides with salt and pepper. In a 12-inch skillet, heat the oil over medium-high heat until simmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.
  3. In an 8-inch skillet, melt the butter over low heat. Add the crushed garlic, peppercorn, and salt mixture and cook, swirling the pan frequently, until lightly golden, about 4 minutes.
  4. Slice the steak. Add a little salad to 4 plates and top with the sliced steak. Spoon the infused garlic butter over the steak, sprinkle with chives, then serve.

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