Wagyu Skirt Steak Recipe

Bring to temperature

Remove the wagyu skirt steak from the refrigerator 30–45 minutes before cooking to come up to room temperature. Pat dry thoroughly with paper towels—dry surface ensures better sear.

Season

Lightly brush both sides of the steak with 1 tablespoon extra-virgin olive oil. Evenly sprinkle 1 tablespoon coarse kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder over both sides, pressing gently so seasoning adheres. Let rest while you preheat the pan or grill.

Preheat cooking surface

Heat a heavy cast-iron skillet or grill over high heat until very hot (skillet should be smoking lightly), about 5–7 minutes. If using a skillet, add 1 teaspoon neutral oil with a high smoke point and swirl to coat.

Sear

Place the skirt steak in the hot skillet or on the grill. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). (Because skirt steak is thin, rely on time and touch as it will rise quickly.)

Butter baste (optional, finishing step)

During the last 30–45 seconds of cooking, add 1 tablespoon unsalted butter and the minced garlic to the skillet. Tilt the pan and spoon the melted butter and garlic over the steak repeatedly to glaze and add flavor. If grilling, remove steak to a cooler part of the grill to finish and brush with the prepared butter/oil mixture.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to let juices redistribute. Resting also brings the internal temperature up a few degrees.

Make finishing sauce

While the steak rests, combine 1 tablespoon extra-virgin olive oil, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon fresh lemon juice, and the chopped parsley in a small bowl. Stir to emulsify; this will be brushed on the sliced steak.

After resting, slice the skirt steak thinly across the grain at a 45-degree angle to maximize tenderness. Place slices on a warm platter and lightly brush with the finishing sauce. Spoon any pan juices and butter-garlic from the skillet over the meat for extra flavor.

Sprinkle a pinch (about 1/4 teaspoon) flaky sea salt over the sliced steak to finish, and serve with lemon wedges on the side for those who want a bright citrus lift.