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• #Skirt steak well done temp how to#

Next, transfer the meat to a cutting board to rest two more minutes (exactly). Cook the meat over medium-high heat for three minutes exactly then flip it over and cook the other side two minutes exactly. Lastly and most importantly, forget the thermometer and grab a kitchen timer instead.Adjust the placement so that the thinner areas are next to the cooler outside edges of the fire. There will be thicker parts and thinner parts. Next look at each piece of meat before you lay it on the grill.This will prevent the inside from cooking too quickly while the outside builds up a nice char. Rather than bringing the meat to room temperature as you would a big thick ribeye, you’ll want to lay the meat on the hot grill straight from the cold refrigerator. When it’s time to grill it’s time to break the first of those grilled meat rules we all memorized.Otherwise, your refrigerator will quickly smell like a boys’ locker room. However, you if you want to try my marinade let me give you some advice: double wrap the container holding the meat in plastic wrap or tie it tightly into an impermeable plastic bag. As I said I marinate skirt steak in an onion puree. This method requires that the skirt steak lay flat and relatively undisturbed during grilling. First, cut the meat into sizes that will comfortably fit the active area of your grill.But if you put aside what you think you know about grilling and look at the piece of meat in front of you I think you’ll see these “tricks” are merely common sense. I’ll admit that many of these skirt steak tricks go against everything we all learned about grilling meat, so you may be tempted to doubt one or two of my suggestions.

#Skirt steak well done temp how to#

I want to tell you how to cook skirt steak on the grill to a perfect medium-rare every time without having to think or guess or pray. If you have the time, you should marinate the meat the day before you grill it.īut the marinade is not the secret I want to share today. My go-to marinade for skirt steak is nothing more than pulverized onion, garlic and olive oil.

Which means you should choose to marinate skirt steak in something that is simply flavorful, whereas flank steak needs a marinade that tenderizes as well as flavorizes.

Skirt steak is also richer and more marbled than flank steak. While both are cut from the underbelly of the cow, skirt steak is not as thick or dense as flank steak. I wouldn’t choose the same marinade for a flank steak as I would a skirt steak. Their brawny texture, earthy flavor, and loose-knit structure make them perfect for absorbing a marinade. The exceptions to this rule are flank steak and skirt steak. Ribeyes, t‑bones, even bland tasting filets – I don’t typically marinate before grilling. So start the fire.įor me, grilled skirt steak starts with a marinade. But keep reading, despite the appearance of the meat the grill is the very best way to cook skirt steak. One pound of skirt steak is about 2 feet long and so lanky it seems an awkward contender for the grill. When you bring your skirt steak home unfold it and lay out flat in front of you. Instead, I follow a Greg Denton and Gabrielle Quiñónez Denton routine that works perfectly every time. After all, dead-center can be a target no bigger than 1/8‑inch. Monitoring interior temperature is a dependable trick for thicker cuts of meat, but I find skirt steak too awkwardly thin to easily and accurately gauge the interior temperature at the center. You could rely on an instant-read thermometer, but I don’t. Ideally, you should serve skirt steak somewhere between medium-rare and medium which is an interior temperature of about 130 to 135 degrees F. Skirt steak, however, is not at its best when served rare because the muscle fibers haven’t had a chance to break down. I like rare steak as much as the next guy (maybe more than the next guy). Overcooking is something that must be avoided with skirt steak. It cooks very quickly and it’s difficult to get a good crusty char on the outside without overcooking the inside. The thing about skirt steak is that it’s quite thin. All you need is an understanding of the unique challenges skirt steak holds and then make these challenges work in your favor. I’ve got a technique that will make you look like a master of the grill with very little effort.

Still, fire can be intimidating and unpredictable, right? Not always. There’s simply no better way to get a both a deep char and a juicy interior on skirt steak than over live fire. Leave it out just a little longer because today we’re cooking skirt steak on the grill. Now that autumn is officially here, are you thinking about rolling your grill into the garage for the winter? Well, stop right there.