10oz Wagyu Skirt Steak* Recipe

Bring to room temperature & season

Remove the 10 oz Wagyu skirt steak from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels. Evenly sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper on both sides, pressing lightly so the seasoning adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it get very hot — about 4–5 minutes. The pan should be smoking faintly when ready.

Sear the steak

Add 1 tbsp neutral oil to the hot skillet and swirl to coat. Lay the skirt steak away from you into the pan and press gently to ensure full contact. Sear without moving for 2 minutes, until a deep brown crust forms.

Flip and baste

Flip the steak and add 1 tbsp unsalted butter, the 2 smashed garlic cloves and 2 thyme sprigs to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak continuously for 1–2 minutes while cooking to desired doneness (for skirt steak aim for medium-rare, an internal temperature of 125–130°F / 52–54°C). Total cook time will be about 3–4 minutes depending on thickness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing against the grain into thin strips.

Sauté aromatics

While the steak rests (or in a separate small saucepan set over medium heat), add 1 tsp olive oil and 1 finely minced shallot. Sauté until softened and translucent, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.

Deglaze

Add 1 tbsp dry white wine or dry sherry to the pan to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Add stock and peppercorns

Stir in 1 cup Creekstone Farms beef demi-glace (or good-quality beef stock) and the 2 tbsp drained, lightly crushed green peppercorns. Bring to a simmer and reduce gently until the sauce thickens slightly, about 6–8 minutes.

Finish the sauce

Off heat, whisk in 1 tbsp cold cubed butter, 1 tsp fresh lemon juice and 1 tsp olive oil to add gloss and balance. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, tasting and adjusting as needed. Keep warm until plating.

Arrange sliced Wagyu skirt steak on warmed plates, spoon the green peppercorn jus over or alongside the steak. Garnish with 1/4 cup microgreens or chopped parsley and a lemon wedge if desired. Serve immediately.