Sous vide cooking has transformed the way we prepare steak, and skirt steak is no exception. This flavorful cut is known for its rich beefy taste and perfect texture when cooked right. Using the sous vide method ensures our skirt steak stays tender and juicy from edge to edge.
We love how this technique lets us control the temperature precisely, locking in all those delicious juices without the risk of overcooking. Whether you’re a seasoned chef or a home cook looking to elevate your steak game, this sous vide skirt steak recipe delivers consistent, mouthwatering results every time.
Get ready to impress with a steak that’s perfectly cooked, incredibly tender, and bursting with flavor. Let’s dive into the simple steps that make this recipe a must-try for steak lovers everywhere.
Ingredients
To create the perfect Sous Vide Skirt Steak that is tender, juicy, and full of flavor, we will need the following ingredients. Each component plays a crucial role in enhancing the rich taste and texture of our steak.
- 1.5 to 2 pounds skirt steak, trimmed of excess fat for even cooking
- 2 tablespoons olive oil for sealing and added richness
- 2 cloves garlic, smashed to infuse subtle aromatic notes
- 2 sprigs fresh rosemary to complement the steak’s robust flavor
- 1 teaspoon kosher salt to season uniformly
- ½ teaspoon freshly ground black pepper for a mild spice kick
- 1 tablespoon unsalted butter for finishing the steak with a velvety texture
Ingredient Overview Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Skirt steak | 1.5–2 lbs | Main protein |
| Olive oil | 2 tbsp | Sealing and flavor |
| Garlic | 2 cloves, smashed | Aromatic infusion |
| Fresh rosemary | 2 sprigs | Herbaceous depth |
| Kosher salt | 1 tsp | Seasoning |
| Freshly ground black pepper | ½ tsp | Flavor enhancement |
| Unsalted butter | 1 tbsp | Finishing richness |
By preparing these ingredients precisely as listed, we ensure our sous vide skirt steak achieves optimal flavor and texture during the cooking process.
Equipment Needed
To master the Sous Vide Skirt Steak Recipe, having the right equipment is essential. Each tool plays a critical role in ensuring precise temperature control and achieving the perfect texture and flavor in our steak.
Sous Vide Cooker
The heart of sous vide cooking is the sous vide cooker. This device circulates water at a set temperature allowing us to cook the skirt steak evenly and maintain juiciness.
- Choose a model with accurate temperature control within ±0.1°F.
- A model with a built-in timer helps manage cooking duration precisely.
- Ensure it can clip securely to the container for safety.
Vacuum Sealer or Ziplock Bags
To prepare the steak for cooking, we need airtight packaging:
| Equipment | Pros | Cons |
|---|---|---|
| Vacuum Sealer | Creates a complete vacuum seal, locks in juices | Requires special bags and machine |
| Ziplock Bags | Convenient and affordable, easy to find | Requires water displacement method to remove air |
- Vacuum sealing is ideal for locking in marinades and flavors.
- Ziplock bags work well if vacuum sealing is not available; use the water displacement method to expel air and prevent bag floating.
Cast Iron Skillet or Grill Pan
After the sous vide bath, our steak needs a quick sear to develop a rich crust and enhance flavor.
- A cast iron skillet retains heat excellently for a perfect sear.
- A grill pan adds attractive grill marks and imparts a smoky char.
- Preheat the pan until very hot, then sear for 1 to 2 minutes per side using a high smoke point oil like olive or avocado oil.
Equipping ourselves with these tools ensures that our Sous Vide Skirt Steak reaches ideal tenderness, flavor, and presentation every time.
Preparation
To achieve the best results with our Sous Vide Skirt Steak Recipe, careful preparation is key. Let’s walk through the steps to prep the steak properly for even cooking and maximum flavor.
Preparing the Skirt Steak
First, start with 1.5 to 2 pounds of trimmed skirt steak. Remove any excess silver skin or large fat deposits to prevent chewy bites. Pat the steak dry thoroughly using paper towels. This step is crucial for achieving a perfect sear after the sous vide bath. Additionally, allow the steak to come to room temperature for about 20 minutes before seasoning; this promotes even cooking throughout.
| Step | Detail |
|---|---|
| Trim | Remove silver skin and excess fat |
| Dry | Pat dry with paper towels to remove moisture |
| Temperature | Let rest 20 minutes at room temperature |
Seasoning the Meat
We use simple yet impactful seasonings to enhance the steak’s natural flavor:
- Kosher salt: Season generously for optimal surface flavor.
- Freshly ground black pepper: Adds a subtle heat and complexity.
- Fresh rosemary: Aromatic herb for an earthy, pine-like fragrance.
- Minced garlic: Adds savory depth to the flavor profile.
- Olive oil: Lightly coat to help seasonings adhere and aid in searing.
Sprinkle salt and pepper evenly on both sides. Then rub in the minced garlic and rosemary. Finally, drizzle a tablespoon of olive oil to create a thin, even coating.
Pro tip: Season the steak just before sealing for the freshest flavor. Avoid over-seasoning to maintain the balance in the dish.
Sealing the Steak for Sous Vide
Proper sealing is essential for a successful sous vide cook. We recommend the following methods:
| Method | Advantages | Notes |
|---|---|---|
| Vacuum Sealer | Ensures airtight seal, removes air, prevents water intrusion | Best for consistent cooking and safety |
| Ziplock Bag (Water Displacement) | Convenient, no special equipment needed | Use heavy-duty bags; carefully submerge to push air out |
If using a vacuum sealer, insert the seasoned steak and seal tightly to ensure no air pockets remain. For ziplock bags, place steak inside, seal almost completely, then slowly submerge in water to force air out before fully sealing.
Important: Always ensure your bag is completely sealed without air bubbles. This ensures even heat transfer during sous vide cooking.
Once sealed, our skirt steak is perfectly prepped and ready to enter the sous vide bath for precise temperature cooking that locks in all those delicious flavors.
Cooking the Skirt Steak Sous Vide
Cooking the sous vide skirt steak requires precise control of time and temperature to achieve a perfectly tender and flavorful result. Let’s dive into the essential steps that ensure our steak comes out juicy with a rich crust.
Setting the Temperature and Time
The key to sous vide cooking lies in controlling the temperature and duration. For skirt steak, we recommend the following temperature and time settings based on your desired doneness:
| Doneness | Temperature (°F) | Cooking Time | Texture Description |
|---|---|---|---|
| Rare | 129°F (54°C) | 1 to 2 hours | Very tender, bright red center |
| Medium-Rare | 135°F (57°C) | 1 to 3 hours | Juicy and pink, slightly firmer |
| Medium | 140°F (60°C) | 1 to 4 hours | Warm pink center, firm but tender |
We suggest cooking skirt steak at 135°F (57°C) for 2 hours to hit the ideal balance of tenderness and flavor. Sous vide allows the steak to stay in the perfect temperature range, ensuring it stays juicy without overcooking.
Cooking Process
- Preheat the sous vide water bath to your target temperature. Use an accurate sous vide immersion circulator to maintain constant heat throughout the cooking.
- Place the seasoned skirt steak into a vacuum-seal bag or a heavy-duty Ziplock bag. Add a sprig of fresh rosemary and a small pat of unsalted butter to infuse aroma and richness.
- If using a Ziplock bag, use the water displacement method to remove air: slowly lower the bag into the water, letting the pressure push out air before sealing completely.
- Submerge the sealed bag in the preheated water bath. Ensure the steak is fully underwater and clipped in place to avoid floating.
- Cook for the specified time. During this period, the steak will evenly reach the set temperature, breaking down connective tissue for incredible tenderness.
- After the sous vide cooking, remove the steak from the bag and pat it dry thoroughly with paper towels. Drying is crucial for achieving a perfect sear.
By following these carefully measured steps, we ensure each bite of our sous vide skirt steak bursts with flavor, tenderness, and a satisfying crust when seared.
Finishing the Skirt Steak
After the precise sous vide cooking, Finishing the Skirt Steak properly is essential to develop its signature rich flavor and mouthwatering texture. Let’s focus on searing to create a perfect crust and then resting the steak to lock in its juices.
Searing for a Perfect Crust
Searing is the final step that transforms our tender sous vide skirt steak into a flavorful masterpiece with a beautifully caramelized exterior. Here’s how we do it:
- Preheat the skillet or grill pan: Use high heat and let the pan get smoking hot. We prefer a cast iron skillet for even heat retention.
- Pat the steak dry: Moisture on the surface prevents a proper crust. Use paper towels to blot thoroughly.
- Add a high smoke point oil: Drizzle a tablespoon of avocado or grapeseed oil, which withstand high heat without burning.
- Sear the steak: Place the steak in the pan. Sear each side for about 45 seconds to 1 minute until a deep brown crust forms. Don’t forget to sear the edges for that full flavor seal.
- Add butter and aromatics: In the last 30 seconds, toss in a knob of unsalted butter, smashed garlic cloves, and fresh rosemary. Spoon the melted butter over the steak continuously to enhance flavor and richness.
“The key to a perfect crust is high heat and quick searing. Avoid overcrowding the pan to maintain temperature.”
| Step | Time | Notes |
|---|---|---|
| Preheat Skillet | 3-5 minutes | Smoking hot, cast iron preferred |
| Sear Each Side | 45 seconds to 1 minute | Achieve deep brown crust |
| Sear Edges | ~30 seconds | Render edge fat and seal flavors |
| Butter Basting | Last 30 seconds | Use butter, garlic, rosemary |
Resting the Steak
Resting allows the skillet steak’s juices to redistribute evenly, ensuring every bite is juicy and tender.
- Remove steak from heat: Immediately place it on a clean cutting board.
- Tent with foil: Loosely cover with aluminum foil to retain warmth without steaming.
- Rest time: Let the steak rest for 5 to 7 minutes.
During resting, the internal temperature gently evens out and juices push back into the meat fibers rather than spilling out on the cutting board.
“Skipping the resting process causes a loss of those delicious juices we worked so hard to preserve with sous vide.”
Follow this finishing technique for a sous vide skirt steak that boasts a tender interior and a crispy, flavorful crust every time.
Serving Suggestions
To elevate our Sous Vide Skirt Steak Recipe experience, pairing the steak with complementary sides and sauces enhances every bite. Here are some refined serving ideas to highlight the steak’s rich flavor and tender texture.
Classic Accompaniments
- Garlic Mashed Potatoes: Creamy texture contrasts perfectly with the steak’s crust.
- Grilled Asparagus or Broccolini: Adds a fresh, slightly charred bite to balance rich flavors.
- Roasted Root Vegetables: Sweetness of carrots or parsnips rounds out the savory meat.
Sauce Pairings
- Chimichurri Sauce: The bright herbaceous notes cut through the richness of the steak.
- Red Wine Reduction: Adds depth and subtle acidity, intensifying the steak’s profile.
- Compound Butter (Garlic & Herb): Melts luxuriously over the steak to boost succulence.
Serving Tips Table
| Serving Element | Description | Why it Works |
|---|---|---|
| Garlic Mashed Potatoes | Smooth, buttery texture | Contrasts crispy seared crust |
| Grilled Asparagus | Lightly charred, fresh | Refreshes palate |
| Chimichurri Sauce | Parsley, garlic, olive oil, and vinegar-based sauce | Adds brightness and acidity |
| Red Wine Reduction | Concentrated savory sauce with balsamic notes | Compliments deep umami flavors |
| Compound Butter | Butter infused with garlic, rosemary, and black pepper | Enhances juiciness and aroma |
Presentation Tips
- Slice the skirt steak thinly against the grain to maximize tenderness.
- Arrange slices on a warmed platter with sides artistically placed.
- Drizzle sauce sparingly to keep the steak visible and visually appealing.
- Garnish with fresh rosemary sprigs or chopped parsley to add color and herbal aroma.
“Serving the steak sliced against the grain unlocks the ultimate tenderness and makes it easier to savor each flavorful bite.”
By thoughtfully selecting sides and sauces, we showcase the full potential of our perfectly cooked Sous Vide Skirt Steak, transforming a simple dish into a memorable dining experience.
Tips for the Best Sous Vide Skirt Steak
Mastering the sous vide skirt steak technique requires attention to detail and a few insider tips. Here’s how we achieve the most tender, flavorful steak every time.
1. Choose the Right Thickness
For consistent cooking, skirt steak should be between 1/2 to 1 inch thick. Thicker cuts require longer cooking times but yield a juicier interior. We recommend trimming excess fat and silver skin to ensure even heat penetration.
| Thickness (inches) | Recommended Time (hours) | Doneness Level |
|---|---|---|
| 1/2 | 1.5 to 2 | Medium-rare to Medium |
| 1 | 2 to 3 | Medium-rare to Medium |
2. Season Just Before Sealing
To lock in the freshest flavors, season the steak immediately before sealing the bag. Use kosher salt, freshly ground black pepper, fresh rosemary, and minced garlic. Adding olive oil creates a flavorful base and helps in even seasoning distribution.
“Seasoning just before sealing avoids moisture extraction that can happen if salt sits too long.“
3. Use Quality Vacuum Sealing or Water Displacement Techniques
An airtight seal is crucial for effective sous vide cooking. We prefer vacuum sealing to eliminate air pockets entirely. If using Ziplock bags, employ the water displacement method carefully to remove air without breaking the seal.
4. Maintain Precise Temperature Control
Cooking at 135°F (57°C) for 2 hours hits the sweet spot for medium-rare tenderness and juice retention. Use an accurate sous vide cooker with built-in timers and temperature stability.
| Desired Doneness | Temperature (°F) | Temperature (°C) | Cook Time (hours) |
|---|---|---|---|
| Rare | 125 | 52 | 1.5 to 2 |
| Medium-rare | 135 | 57 | 2 to 3 |
| Medium | 145 | 63 | 2 to 3 |
5. Pat Steak Dry Before Searing
After sous vide cooking, thoroughly pat the steak dry with paper towels. Excess surface moisture blocks browning and prevents a perfect sear.
6. Sear in a Smoking Hot Skillet
Use a cast iron skillet or grill pan preheated to very high heat. Add a small amount of high smoke point oil such as refined avocado or grapeseed oil. Sear each side for 45 seconds to 1 minute until a deep brown crust forms.
7. Baste with Butter and Aromatics
During the last 20 seconds of searing, add a tablespoon of unsalted butter, crushed garlic, and rosemary sprigs. Tilt the pan and spoon the butter over the steak to infuse rich, savory flavors.
8. Let the Steak Rest Properly
Rest your skirt steak for 5 to 7 minutes on a warm plate tented lightly with foil. This step allows juices to redistribute, locking in moisture and flavor for the final bite.
By following these tips, our sous vide skirt steak consistently delivers a tender texture with a punch of bold, savory flavor and a mouthwatering crust that completes the dining experience.
Conclusion
Mastering sous vide skirt steak opens up a world of flavor and texture that’s hard to beat. With precise temperature control and careful preparation, we can consistently create a steak that’s tender, juicy, and bursting with rich taste.
The finishing sear brings everything together, adding that perfect crust and depth of flavor. Whether it’s for a casual dinner or a special occasion, this method elevates skirt steak to a whole new level.
By following these steps and tips, we ensure every bite delivers the quality and satisfaction we’re aiming for. It’s a technique worth adding to our cooking repertoire for delicious, reliable results every time.
Frequently Asked Questions
What makes sous vide cooking ideal for skirt steak?
Sous vide offers precise temperature control, ensuring the steak is cooked evenly and remains tender and juicy without overcooking. This method enhances flavor and texture consistently.
What ingredients are essential for sous vide skirt steak?
Key ingredients include trimmed skirt steak, olive oil, garlic, fresh rosemary, kosher salt, black pepper, and unsalted butter. Each adds flavor and helps achieve the perfect texture.
What equipment do I need to sous vide skirt steak?
You’ll need a sous vide cooker for temperature control, vacuum sealers or Ziplock bags for airtight sealing, and a cast iron skillet or grill pan for searing the steak afterward.
How should I prepare skirt steak before sous vide cooking?
Trim excess silver skin and fat, pat the steak dry, bring it to room temperature, and season just before sealing with salt, pepper, rosemary, garlic, and olive oil.
What temperature and time produce medium-rare skirt steak?
Cook the steak at 135°F (57°C) for the recommended time (usually 1 to 3 hours) to achieve a tender, flavorful medium-rare result.
How do I seal the steak for sous vide cooking?
Use a vacuum sealer for airtight closure or the water displacement method with Ziplock bags to remove air and ensure even heat transfer during cooking.
What is the best way to sear sous vide skirt steak?
Preheat a skillet until smoking hot, pat the steak dry, use high smoke point oil, and sear each side for 45 seconds to 1 minute. Butter basting with garlic and rosemary enhances flavor.
Why is resting steak important after searing?
Resting for 5 to 7 minutes allows juices to redistribute, resulting in a juicier and more tender steak.
What are ideal side dishes to serve with sous vide skirt steak?
Classic sides include garlic mashed potatoes, grilled asparagus, roasted root vegetables, and sauces like chimichurri, red wine reduction, or compound butter.
Any tips for best sous vide skirt steak results?
Choose steak thickness between 1/2 to 1 inch, season just before sealing, maintain precise temperature, pat dry before searing, use high heat, baste with butter and aromatics, and let the steak rest.