8oz Wagyu Skirt* Recipe
Make 8oz Wagyu Skirt* Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking fats & finishing
Optional garnish
Method
Steak & Seasoning
- 1
Bring to temperature
Remove the 8 oz Wagyu skirt steak from the refrigerator and pat it dry with paper towels. Let it sit, loosely covered, at room temperature for 20–30 minutes to take the chill off (important for even cooking).
- 2
Trim & score (if needed)
If the skirt has a silver skin or large connective pieces, trim them away with a sharp knife. Lightly score any very fatty edge to prevent curling, cutting shallow diagonal slashes.
- 3
Cooking fats & finishing
- 4
- 5
Sear the steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the seasoned Wagyu skirt steak in the pan. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust. Flip and sear the other side for 1.5–2 minutes. Because skirt is thin, aim for a rare–medium-rare internal temperature (about 120–125°F / 49–52°C). Use an instant-read thermometer to check doneness.
- 6
Finish with butter and aromatics
Lower heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and 2 thyme sprigs to the pan. Once the butter melts and foams, tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 30–45 seconds to add flavor and gloss.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–7 minutes to allow juices to redistribute.
- 8
Slice & finish
Against the grain, slice the skirt steak thinly on a sharp diagonal into 1/4-inch slices. Arrange on a warm plate and sprinkle with 1/4 tsp flaky sea salt. If using, squeeze the lemon wedge over the slices and scatter 1 tablespoon chopped parsley as garnish.