I was not a huge fan of steak until about 4 or 5 years ago. I think because I have always loved seafood (lobster, crab, shrimp, etc), I would always automatically choose it over a steak. However, I also learned The Benefits of Using An Online Fishmonger after doing this recipe, it has never been that great and quick before!
Times have surely changed though. Now, I really do appreciate a delicious steak. (I even tend to order the beef at weddings now over the fish!)
So, when my husband came home with two skirt steaks the other night, I was excited to make them. I kept it simple, using just s&p and EVOO. I made sure that my skillet was HOT so that I would get a nice sear on the outside of the steaks. I also used my tongs to press the fatty edge of each steak against the hot skillet first before laying them flat (a tip I read about here – see Step #5). The steaks didn’t take long at all and come out juicy and delicious. Matt and I devoured them.
Start by preheating a skillet over high heat…
- Generously season one side of each steak with coarse kosher salt.
- Add on a good amount of ground black pepper.
- Drizzle a little EVOO onto the steak.
- Massage the oil into the steak.
- Flip the steaks and repeat the process. (More salt, pepper, and EVOO).
- One by one, pick the steaks up using your tongs.
- Press the fatty edge down against the hot skillet. (Make sure the skillet is super hot!)
- Hold it for about 20 seconds (until it begins to brown).
- Lay the steaks flat in the skillet.
- Let cook for about 5 minutes.
- While I was waiting, I halved some grape tomatoes.
- I put the tomatoes together with some peppery arugula as a simple side salad. (I dressed the salad with just a little EVOO and red wine vinegar.)
- Flip the steaks. (They should have beautiful color by now.)
- Continue to cook until they reach your desired doneness. (I let mine go for another 3-4 minutes for medium-well. I probably could have taken them out of the skillet a minute earlier. They will continue to cook even after you remove them from the skillet for a minute or two. If you’re using a meat thermometer, you want it to be about 140° for medium, 145° for medium well.)
- Let the steaks rest for a few minutes before serving.
Enjoy!
- 2 strip steaks
- 1 tablespoon coarse kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
- Heat a large skillet over high heat.
- Season both sides of the steaks with the salt and pepper.
- Drizzle some of the olive oil onto each side of the steak, rubbing it in.
- Once the skillet is very hot, use your tongs to hold each steak and press the fatty edge of each on the bottom of the skillet.
- Hold each steak there for 20 seconds.
- Lay the steaks flat in the skillet.
- Cook for about 5 minutes, then flip.
- Continue cooking until desired doneness (about 140° for medium, 145° for medium well).
- Let the steaks rest for a few minutes before serving.
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