The Perfect Skirt Steak

March 5, 2026

Skirt steak is one of the most flavorful cuts of beef you can cook. With high heat and simple seasoning, this quick recipe delivers a perfect sear, juicy interior, and tender slices every time.

Ingredients

1 Tenderized Skirt Steak (Angus or Wagyu)
1 tbsp avocado oil or olive oil
1–2 tbsp Elkins Cattle Co. Original Seasoning
Optional: fresh lime wedges
Optional: chopped cilantro

Instructions

1. Bring Steak to Room Temperature

Remove the skirt steak from the refrigerator 30 minutes before cooking.

2. Preheat Your Grill or Pan

Heat a grill or cast iron skillet to very high heat (450–500°F).

3. Season the Steak

Lightly coat the steak with oil, then season generously with Elkins Cattle Co. Original Seasoning.

4. Cook the Steak

Place the steak on the hot grill or skillet.

Cook 2–4 minutes per side until a deep crust forms.

Target internal temperature:

125°F for medium rare
135°F for medium

5. Rest the Steak

Remove from heat and let the steak rest 5–10 minutes.

6. Slice Against the Grain

This is the most important step. Slice the steak thin and against the grain to ensure maximum tenderness.

Tips for Perfect Skirt Steak

Cook hot and fast — skirt steak loves high heat.
Avoid overcooking or it can become tough.
Always slice against the grain for tender bites.

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Even the Best Recipe Needs the Right Beef...

Skirt Steak

Our beef is the difference between a good meal and one worth gathering around for. We raise, finish, and dry-age every cut for rich flavor and tenderness you can taste. Ready to make this recipe shine? Start with the beef behind it.

Our Elkins Cattle Co. Skirt Steak is dry-aged and packed with incredible flavor, perfect for grilling or cast iron cooking.

Bring this recipe to life with premium beef raised on our ranch and shipped directly to your door.

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Why Use Our Beef?

GRASS-FED & FINISHED
Most beef labeled "grass-fed" still ends with grain. Ours doesn’t. From birth to harvest, our cattle eat only native grasses—never grain or industrial feed. It’s beef the way nature intended.
DRY-AGED FOR MAXIMUM FLAVOR
Every cut is dry-aged for a minimum of 15 days, naturally concentrating flavor and tenderness. That deep maroon color? It’s a sign of real, properly aged beef.
EXPERTLY BUTCHERED & HAND-PACKED
Our beef consistently earns USDA Prime—the highest grade for marbling and tenderness—inspected and verified by the USDA at our local processor. Every cut is expertly hand-trimmed by skilled butchers right here in Texas.