Dry Rub Skirt Steak

Method5 steps

1. 1

   Step 1: Mix all the dried oregano (1 tsp), sweet paprika (1 tsp), cumin (¼ tsp), salt and black pepper (¼ tsp) together in a small bowl to make the dry rub.

   Uses 1 tsp dried oregano · 1 tsp sweet paprika · ¼ tsp ground cumin · 1 tsp kosher or coarse sea salt · ¼ tsp freshly ground black pepper

2. 2

   Step 2: Pat both skirt steaks (2) dry and apply all the prepared rub over both sides. Let the rubbed steaks stand for a few minutes before cooking, or for up to 2 hours for a longer flavouring period. If holding them for more than 30 minutes, keep them in the refrigerator. Bring them out only for the brief preparation before cooking.

   Uses 2 raw skirt steaks, 7–8 oz each and about ½ inch thick · All the prepared dry rub

3. 3

   Step 3: Heat a large skillet over high heat. Add both tablespoons of butter (2 tbsp) and, as soon as it melts, add both rubbed steaks without crowding. Sear their first side for about 4 minutes, adjusting the heat if needed to avoid burning the butter or rub.

   Sear the first steak face · 4 minUses Both rubbed raw skirt steaks · 2 tbsp unsalted butter

4. 4

   Step 4: Turn both steaks and sear the second side for about 2–3 minutes, checking from 2 minutes. Use a thermometer to check that each centre reaches at least 63°C / 145°F, continuing as needed; the timing is a guide for the roughly ½-inch-thick steaks. Lift the cooked steaks onto a resting plate, leaving excess butter in the pan.

   Check the second steak face · 2 minUses Both steaks and their pan butter

5. 5

   Step 5: Let both cooked steaks rest for 3–4 minutes, with at least 3 full minutes after cooking before slicing or serving. Slice across the grain if desired and serve one steak per portion, two portions in total.

   Rest the cooked steaks · 3 minUses Both cooked steaks on the resting plate, separate from excess pan butter