Salt-and-Pepper Steak
This recipe focuses on preparing a flavorful skirt steak using only salt and pepper. It emphasizes achieving a perfect sear on high heat, followed by a crucial resting period and proper slicing technique to ensure a tender and juicy outcome.
Equipment
- 1 Heavy-Bottomed Skillet (Cast iron or stainless steel recommended)
- 1 Tongs
- 1 Cutting Board
- 1 Sharp Knife (For slicing against the grain)
- 1 Instant-Read Thermometer (Optional, for precise doneness)
Ingredients
Main
- 1½ pounds skirt steak
- Salt and pepper
Instructions
- Pat the skirt steak completely dry with paper towels on both sides.
- Season both sides of the steak generously with salt and freshly cracked black pepper.
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it is smoking lightly.
- Carefully place the seasoned steak into the hot skillet. Sear for 2-4 minutes per side for medium-rare, or until a deep brown crust forms.
- Remove the steak from the skillet and transfer it to a cutting board.
- Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute.
- After resting, slice the steak thinly against the grain, on a slight bias.
- Serve immediately, allowing the steak's simple, robust flavor to shine.
Notes
1. Always pat the skirt steak thoroughly dry with paper towels before seasoning. This step is critical for achieving a superior sear and a crisp, flavorful crust, preventing the meat from steaming in the pan. 2. Be generous with your seasoning; skirt steak, being thin, benefits greatly from ample salt and freshly cracked black pepper. 3. Achieve a screaming hot pan before adding the steak to ensure a rapid, deep Maillard reaction without overcooking the interior. 4. Resting the steak for 5-10 minutes after cooking allows the juices to redistribute, guaranteeing a tender and succulent result. 5. Slice thinly against the grain to maximize tenderness.