Roasted Garlic Brown Butter Skirt Steak
Roasted Garlic Brown Butter Skirt Steak
Skirt steak doesn’t need much. What it needs is screaming heat, the right seasoning, and the restraint not to overcook it. Kinder’s Roasted Garlic Brown Butter Seasoning handles the flavor, nutty, rich, garlicky, and a grill at maximum temperature handles the rest.
Brown butter and roasted garlic both get made separately, then meet the skirt at the last second. Among the richer entries in the beef lineup.
Start here: two tablespoons of the seasoning mixed with one tablespoon of cooking oil, rubbed evenly over both sides of the steak. Let it sit at room temperature for 10 minutes while the grill comes to full heat. Clean the grates and oil them well, skirt steak sticks aggressively to anything that isn’t properly prepped.
Three to four minutes per side without moving. What comes out is a crust that caramelizes against the grill grates with the roasted garlic and brown butter notes locked into the sear. Pull the steak when the internal temperature hits 130°F for medium.
Rest it the full 10 minutes. Skirt steak is thin and loses its juices almost instantly if you cut too soon. Then slice thin across the grain at a slight diagonal angle. The grain runs very visibly across the width of the cut, slice perpendicular to those fibers. Cut with the grain and you get chewy strips. Cut against it and you get tender bites.
The last move: the remaining tablespoon of Kinder’s Roasted Garlic Brown Butter Seasoning goes on after slicing, directly onto the exposed meat surface. Fresh seasoning on a just-cut steak hits immediately. That’s a deliberate technique, not a finishing garnish.
The brown butter notes in Kinder’s seasoning work with the natural fat in skirt steak. The richness of the cut carries the seasoning and amplifies it. That’s why the ingredient list stays short, the product does the work.
Thirty-five minutes from start to plate. This is what skirt steak is designed for.
Flavor First.
Roasted Garlic Brown Butter Skirt Steak
Ingredients
Equipment
Method
- Combine 2 Tbsp Kinder’s Roasted Garlic Brown Butter Seasoning with 1 Tbsp cooking oil. Rub the mixture evenly over both sides of the skirt steak. Allow the seasoned steak to rest at room temperature for 10 minutes while the grill preheats.
- Preheat grill to high heat. Clean and oil the grates well — skirt steak will stick aggressively on unclean grates.
- Place steak directly over the hottest part of the grill. Cook 3-4 minutes per side without moving, until a crust forms and the internal temperature reads 130 degrees F for medium doneness.
- Transfer steak to a clean cutting board and allow to rest for 10 minutes. Resting allows the juices to redistribute so every slice stays moist.
- Slice the steak thinly across the grain at a slight diagonal angle. Sprinkle the remaining 1 Tbsp Kinder’s Roasted Garlic Brown Butter Seasoning over the sliced steak as a finishing touch and serve immediately.
Notes
- High heat, no compromise — Skirt steak is thin and needs intense, fast searing. A grill at maximum temperature is the only correct approach. Medium heat will steam the steak instead of searing it and you’ll lose the crust.
- Slice against the grain — The grain runs very visibly across the width of the cut. Slice thin and perpendicular to those fibers at a slight diagonal angle. Cut with the grain and you get chewy strips. Cut against it and you get tender bites.
- Hold the full 10-minute rest — Cut too soon and the juices run immediately. Ten minutes on a cutting board before you slice is what keeps every piece moist.
- Finishing seasoning is a technique, not garnish — The last tablespoon of Kinder’s goes on after slicing, directly on the exposed meat surface. Fresh seasoning on a just-cut steak is tasted immediately. On the cooked exterior crust, it’s muted. Timing matters.
- Cast iron works indoors — No grill? A cast iron skillet at maximum heat gives you the same sear. Expect significant smoke — run the exhaust fan and work quickly.
- Serve sliced over a pool of warm chimichurri — the herb brightness cuts against the richness of the seasoning and makes each bite sharper. Roasted potatoes and grilled asparagus round out the plate.
- Thin-sliced skirt steak is built for tacos: warm corn tortillas, fresh salsa, sliced avocado, crumbled cotija. Nothing else needed.
- Layer slices over a Caesar salad for a protein-forward lunch that works at room temperature. Or go family-style — arrange the sliced steak on a large platter with grilled vegetables around the edges and set it in the center of the table.
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a very hot skillet — 30 to 60 seconds per side, just enough to warm through without cooking further.
- Cold leftover skirt steak is worth eating as-is: slice thin over a salad or pack into a wrap straight from the refrigerator. No reheating needed.
- Freeze uncooked seasoned steak for up to 2 months. Thaw overnight in the refrigerator before grilling.
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Let us know how it was!Frequently Asked Questions
What is the best way to cook skirt steak?
High heat and fast. Grill or cast iron skillet at maximum temperature, 3 to 4 minutes per side without moving. Pull at 130°F for medium and rest 10 minutes before you slice.
How do you slice skirt steak so it’s tender?
Slice thin against the grain at a slight diagonal angle. The grain runs visibly across the width of the cut, slice perpendicular to those fibers. With the grain gives you chewy strips; against it gives you tender bites.
Can I cook skirt steak indoors without a grill?
Yes. A cast iron skillet at maximum heat gives you the same result as the grill. Expect significant smoke, run your exhaust fan and work quickly.
What does Kinder’s Roasted Garlic Brown Butter Seasoning taste like?
Nutty, garlicky, rich. The brown butter notes are distinct and work well with the bold fat content of skirt steak. It’s a well-developed blend that does more than a basic salt-and-pepper rub would.
Why does the finishing seasoning go on after slicing?
Fresh seasoning on exposed meat is tasted immediately. On the cooked exterior crust, it’s muted. Putting the last tablespoon of Kinder’s on after you slice means it hits the fresh meat surface at the moment you serve it.
How long does skirt steak take to cook?
On a preheated high-heat grill: 3 to 4 minutes per side. Total time from seasoning to plate is about 35 minutes, that includes a 10-minute pre-cook rest at room temperature and a 10-minute post-cook rest on the cutting board before slicing.
More like this: Grilling Recipes
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