Achieving the Ideal Skirt Steak Internal Temp for Juicy and Tender Results

Inside skirt steak, a larger and tougher cut from the plate primal, is an underrated gem in the culinary world. This guide explores the best ways to prepare and enjoy this flavorful cut, ensuring you make the most out of every bite.

Understanding Inside Skirt Steak

Inside skirt steak is an abdominal muscle, known for its coarse grain and toughness. Despite these characteristics, it can be transformed into a delicious dish with the right preparation techniques. Typically, it’s used in recipes that require high heat cooking and thin slicing, such as fajitas and stir-fries.

Cooking Methods and Tips

• Grilling: Ideal for a smoky flavor.
• Broiling: Quick and effective for a crispy exterior.
• Stir-Frying: Perfect for Asian-inspired dishes.
• Skillet: Convenient for indoor cooking.

General Recommendations

• Marination: Essential for tenderizing and adding flavor. Use a citrus-heavy marinade to penetrate the tough fibers.
• High Heat Cooking: Prevents overcooking, which can make the meat extremely tough.
• Slicing: Always slice thinly across the grain to make it easier to chew.

Traeger's Perfect Method for Inside Skirt Steak 

1. Marinate: Submerge the steak in a citrus-heavy marinade for at least two hours. Enhance the flavor with Traeger’s Prime Rib Rub.
2. Smoke: Smoke at 225°F for 45 minutes (less if the steak is thin).
3. Grill: Increase the grill temperature to 500°F and grill for about two minutes per side until the internal temperature reaches 135°F for medium-rare.

Internal Temperature Guide

• Rare: 120-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155-165°F

Frequently Asked Questions

• Is Inside Skirt Steak a Good Cut? Yes, especially for fajitas, tacos, and stir-fries.
• Cost: Typically ranges from $5 to $10 per pound.
• Difference Between Inside and Outside Skirt Steak: Outside skirt is generally more tender and flavorful.
• Cooking from Frozen: Possible, but larger cuts may burn outside before the inside is properly cooked.

Interesting Facts

Historically, skirt steak was considered a lesser cut given to vaqueros (Texas ranch hands) as part of their pay. They perfected it by marinating and grilling over outdoor fires, a technique that evolved into the popular fajita.

Nutritional Facts

According to the USDA, one grilled inside skirt steak contains:

• Calories: 622
• Protein: 74.7 grams
• Fat: 36.1 grams

Conclusion

Inside skirt steak, when prepared correctly, can be a highlight of any meal. Its rich history and robust flavor make it a versatile cut that deserves a place in your culinary repertoire. Try Traeger’s method for a mouthwatering experience, perfect for your next barbecue or family dinner.