The skirt steak is a lean flavorful cut of meat. The uniformity of the healthy Wagyu fat causes the meat to have an excellent juicy flavor that melts in your mouth. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
Grade: Prime
Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts.
Good for:
Steak salad, steak fajitas,
Grilled, Pan fried, Oven
Cooking:
Is best cooked over high heat for a short period of time.
Grill:
To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill.. Turn about 1 minute prior to the halfway point.
Oven:
Place skirt steak on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness.
Pan fry:
Heat a heavy skillet or cast-iron skillet over high heat until hot. Add oil of choice to the pan. Sear in a skillet. A meat thermometer should read 130°F. Rest your skirt steak for 5 minutes before serving.
Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface.
Grilling Guidelines:
Grilling Time Guidelines (beefitswhatsfordinner.com)
Where does the Skirt steak come from?
Skirt steak is a cut of beef that comes from the plate primal, found below the rib.
- Ships frozen, vacuum sealed, on dry ice
- Please note, due to natural variations, the weight may vary.
Premium Dakota beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.
