Inside Skirt Steak - Wagyu Beef

Wagyu Beef Inside Skirt: The inside skirt comes by separating the flank and has the covering of membrane peeled. It is shorter and more narrow than the outside skirt.

• Known for having a robust flavor profile.
• Ample fat within the muscle and a loose grain characterize this flavorful meat.
• Use for stir-frying or marinating and grilled hot for fajitas.
• Perfect for searing and grilling.
• Seasonings and marinades are picked up by the texture.
• Our Wagyu meat originates from full blood black wagyu cattle, a Japanese breed mostly bred with Angus cows that takes meat to a higher level of luxury.
• The cattle are raised on pastures after being born and raised in the United States.
• These inside skirts have marbling with an average BMS of 5-7.
• There are approximately two inside skirt steaks in each package.

 

Feast your eyes on the sumptuous Wagyu Beef Inside Skirt Steak, a culinary marvel now available on Huntspoint.com. This isn't just any skirt steak; it's Wagyu, synonymous with indulgence and superior taste.

Sourced from the well-marbled underbelly of the cow, the inside skirt steak is where flavor meets tenderness. Each Wagyu Beef Inside Skirt Steak promises a rich, texture that Wagyu is celebrated for, making every bite an unforgettable experience.

Cooking this steak is a breeze, whether on the grill or stovetop. It's perfect for those who wonder how to cook beef skirt steak to tender, juicy perfection. Marinate it to infuse flavors or simply season with salt and pepper for an authentic taste. When it's time to slice, remember—against the grain will yield the most tender results.

For those searching for how to make skirt steak as delectable as possible, look no further. This Wagyu skirt steak is naturally tender, requiring less cooking time on the grill or pan than other cuts. Whether you're planning a BBQ or a pan-seared feast, Wagyu Beef Inside Skirt Steak adapts to your favorite recipes, excelling in dishes like fajitas or as a stand-alone entrée with a side of chimichurri.

When it's about finding the right cut, Wagyu Beef Inside Skirt Steak is what you're looking for. It's the cut of choice for discerning chefs and home cooks alike. So why wait? Head to Huntspoint.com to bring home the pinnacle of skirt steaks. Grill it, slice it, and savor it—your taste buds will thank you.

Here's a simple and delicious recipe for a classic grilled skirt steak that's easy to follow:

Classic Grilled Skirt Steak

Ingredients:

• 1 to 1.5 pounds of skirt steak
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper, to taste
• Optional: garlic powder, onion powder, or your favorite steak seasoning

Instructions:

1. Preparation: Take the skirt steak out of the refrigerator and let it sit at room temperature for about 20 to 30 minutes before cooking. While waiting, you can trim any excess fat if necessary. Skirt steak usually has some fat on it, but you don't need to remove it all as it will help to flavor the steak as it cooks.

2. Season the Steak: Pat the steak dry with paper towels to remove excess moisture. This will help you get a better sear on the meat. Rub both sides of the skirt steak with olive oil. This will help the seasoning stick to the steak and also prevent sticking to the grill. Season both sides of the steak with salt and black pepper. Feel free to add garlic powder or onion powder for extra flavor.

3. Prepare the Grill: Preheat your grill to high heat. You want to get a nice sear on the steak and cook it quickly. If you're using a charcoal grill, wait until the coals are white-hot. If you're using a gas grill, set it to the highest setting.

4. Grill the Steak: Place the steak on the grill. Grill for about 3-4 minutes on one side, depending on the thickness of the steak and your desired level of doneness. Flip the steak over and grill for another 3-4 minutes for medium-rare. If you prefer your steak more or less done, adjust the cooking time accordingly. 

5. Check for Doneness: Use a meat thermometer to check if the steak is cooked to your liking. For medium-rare, look for a temperature of 130°F to 135°F.

6. Rest the Steak: Once the steak is grilled to your preferred doneness, transfer it to a cutting board and let it rest for about 5 minutes. This will help the juices redistribute throughout the meat.

7. Slice the Steak: Skirt steak should be sliced against the grain to ensure tenderness. Look for the lines that run across the steak and slice perpendicular to those lines. Cut the steak into strips that are about 1/2 inch thick. This will make the steak easier to eat and more enjoyable.

8. Serve: Serve the skirt steak strips on their own or with your favorite sides, like a fresh salad, grilled vegetables, or roasted potatoes. Skirt steak is also great for fajitas, tacos, or on top of a hearty salad. Enjoy your perfectly grilled skirt steak, full of flavor and tenderness!

 

 

We are often asked, "How do i cook skirt steak in the oven?" Cooking skirt steak in the oven is a great way to achieve a flavorful and tender result. Here's a simple method to do it:

Oven-Baked Skirt Steak Recipe

Ingredients:

• Skirt steak (1 to 1.5 pounds)
• Olive oil
• Salt and freshly ground black pepper
• Optional: garlic powder, onion powder, or your favorite dry rub

Instructions:

1. Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit.

2. Prepare the Skirt Steak: Remove the skirt steak from the refrigerator and let it sit at room temperature for about 20 to 30 minutes. Pat the steak dry with paper towels to remove excess moisture. Rub the steak all over with olive oil. This helps the seasoning stick to the meat and promotes even cooking. Season both sides of the steak liberally with salt and black pepper, and any other seasonings you like.

3. Sear the Skirt Steak: Before baking, if you want a nice crust, quickly sear the steak in a hot skillet on the stove over high heat for about 1-2 minutes per side.

4. Bake the Skirt Steak: Transfer the steak to a baking sheet lined with aluminum foil or a preheated cast-iron skillet. Place the steak in the preheated oven. Bake it for about 6-10 minutes for medium-rare, depending on the thickness of the steak. Adjust the time if you prefer your steak more or less done.

5. Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, look for a temperature of 130-135°F.

6. Rest the Steak: Remove the steak from the oven and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat, making it juicier when sliced.

7. Slice and Serve: Slice the skirt steak against the grain into thin strips. This is very important as it will ensure that the steak is tender and not chewy. Serve immediately with your choice of sides or use it in tacos, salads, or sandwiches.

Enjoy your oven-baked skirt steak with the satisfaction of having created a restaurant-quality meal at home!