Skirt steak is a thin, flavorful cut of beef that can be prepared quickly in the oven. When cooked properly, skirt steak is tender and juicy on the interior with a delicious browned exterior crust. Determining the right oven cooking time for skirt steak ensures you end up with perfectly cooked results every time.
What is Skirt Steak?
Skirt steak is cut from the diaphragm muscles of the cow, located below the ribs. It is a long, thin steak with a coarse grain and intense beefy flavor. Skirt steak has a lot of marbling which keeps it tender and juicy during cooking. It can come from either the inside or outside skirt muscle:
- Inside skirt (also called fajita meat) is more tender and expensive.
- Outside skirt has more fat marbling and flavor but is slightly tougher.
Both types of skirt steak benefit from quick, high-heat cooking methods like grilling, broiling, and pan searing. The thin profile means skirt steak cooks through quickly and the marbling provides sufficient moisture. Skirt steak is also often marinated before cooking to maximize tenderness and flavor.
Benefits of Cooking Skirt Steak in the Oven
While skirt steak is commonly grilled, broiling it in the oven is an easy and effective cooking method. Benefits of oven cooking include:
- Consistent results: The oven distributes heat evenly over the entire surface of the meat.
- Temperature control: Adjust oven temperature for precise cooking compared to guessing heat levels on the grill.
- All weather: Oven cooking works year-round, even when grilling isn’t possible.
- Less effort: Simply place the steak in the oven instead of actively managing the grill.
As long as the oven is sufficiently preheated and set to the appropriate temperature, skirt steak can develop a nice sear and cook perfectly using the broiler or oven.
How to Cook Skirt Steak in the Oven
Follow these simple steps for oven-broiled skirt steak:
- Preheat oven to 500°F. Make sure the oven rack is set about 4-6 inches from heating element.
- Season skirt steak generously with salt and pepper or rub with other spices as desired.
- Place steak on a broiler pan or rimmed baking sheet lined with foil.
- Broil for 3-4 minutes per side, flipping once.
- Remove steak when it reaches desired doneness:
- Rare: 135°F internal temp
- Medium Rare: 145°F
- Medium: 160°F
- Medium Well: 165°F
- Let rest 5 minutes before slicing across the grain into thin strips.
Key tips for perfect oven skirt steak:
- Bring meat to room temperature before cooking.
- Use a digital thermometer to check internal temperature.
- Let steak rest after cooking so juices redistribute.
- Slice across the grain for more tender results.
How Long to Cook?
The exact oven broiling time for skirt steak depends on a few factors:
- Thickness – Typical skirt steak is 1/2 inch thick. Thicker cuts take more time.
- Desired doneness – Rare steak cooks the fastest while well done steak requires the most time.
- Quantity – Broiling multiple steaks can increase cooking time slightly.
- Oven temperature – A hot 500°F oven cooks faster than a 350°F oven.
For a 1/2 inch thick skirt steak and a high oven temperature, use these general cooking times:
| Doneness | Cook Time Per Side | Total Time |
|---|---|---|
| Rare | 2-3 minutes | 4-6 minutes |
| Medium Rare | 3-4 minutes | 6-8 minutes |
| Medium | 4-5 minutes | 8-10 minutes |
| Medium Well | 5-6 minutes | 10-12 minutes |
Always use a meat thermometer to check temperature instead of relying solely on time.Cooking times may need slight adjustment based on your own oven and steak thickness.
Tips for Oven-Broiled Skirt Steak
Follow these tips to get perfect oven-cooked results with skirt steak:
- Let steak sit at room temperature for 30-60 minutes before cooking for more even cooking.
- Pat steak dry before cooking to maximize browning.
- Use a broiler pan or elevated rack to allow fat and juices to drain away.
- Keep oven door slightly ajar while broiling – this prevents overcooking.
- Check temperature early and often – skirt steak goes from perfect to overdone quickly.
- Rotate steak 180 degrees halfway through cooking for even browning.
- Allow steak to rest after cooking before slicing to retain juices.
- Slice steak thinly across the grain for tenderest results.
Seasoning
Skirt steak benefits from bold seasoning that enhances the beefy flavor. Try these seasoning ideas:
- Salt, pepper, garlic powder
- Spice rub with chili powder, cumin, oregano
- Chimichurri or herb marinade
- Gochujang, soy sauce, sesame oil marinade
- Dry steak seasoning blend
Doneness Guide
Use these descriptions, temperatures, and visual cues to identify degree of doneness when cooking:
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 130-135°F | Bright red center, soft and cool |
| Medium Rare | 135-145°F | Warm red center, firm but tender |
| Medium | 145-160°F | Hot pink center, firm texture |
| Medium Well | 160-165°F | Trace of pink, quite firm |
| Well Done | >170°F | No pink, gray throughout, firm |
Conclusion
Skirt steak cooks quickly and easily in a hot oven set to broil. For a 1/2 inch thick steak cooked at 500°F, allow 3-4 minutes per side for medium rare doneness. Always rely on an instant read thermometer for the most accurate doneness. Properly oven-broiled skirt steak is flavorful, juicy, and delicious.