Outside Skirt Steak | USDA Prime
Our Outside Skirt Steak is the cut true steak lovers seek out — the very same prized by top chefs and high-end steakhouses. Unlike the thinner, less flavorful inside skirt you’ll often find in supermarkets, the outside skirt is thicker, juicier, and far more marbled, delivering unmatched tenderness and a rich, beefy flavor that only gets better over high heat.
Sourced from premium cattle and hand-trimmed by our expert butchers, this steak cooks up beautifully whether you’re searing it in a cast-iron pan or charring it over open flames. The result is a steak with a perfect crust, a tender bite, and an explosion of flavor in every slice.
Simply put — once you’ve had a true Outside Skirt Steak, you’ll never look at the grocery store version the same way again.
The outside skirt is often confused with the inside skirt steak, which while similar, is a very different cut of meat. Unlike its tougher inside brother, outside skirt does not need to be marinated and salt is all you need to season it.
YOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS
We source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.
These are soft and tender and will melt in your mouth.
WHY WEIGHT RANGES?
Outside Skirt is the premium skirt; the more we need to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range.
That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs
Best for: Grilling
Best Cooked: Medium-Rare, Medium
We recommend you cook the skirt steak in extremely hot heat; the hotter, the better. An ideal beef skirt steak will be seared and "crunchy" in the outside and rarer in the inside.
Suggested Reads on cooking Skirt Steak:
Grilling Skirt Steak (via Serious Eats)
Source: US MidWest
Original: $37.99
-70%$37.99
$11.40
Description
Our Outside Skirt Steak is the cut true steak lovers seek out — the very same prized by top chefs and high-end steakhouses. Unlike the thinner, less flavorful inside skirt you’ll often find in supermarkets, the outside skirt is thicker, juicier, and far more marbled, delivering unmatched tenderness and a rich, beefy flavor that only gets better over high heat.
Sourced from premium cattle and hand-trimmed by our expert butchers, this steak cooks up beautifully whether you’re searing it in a cast-iron pan or charring it over open flames. The result is a steak with a perfect crust, a tender bite, and an explosion of flavor in every slice.
Simply put — once you’ve had a true Outside Skirt Steak, you’ll never look at the grocery store version the same way again.
The outside skirt is often confused with the inside skirt steak, which while similar, is a very different cut of meat. Unlike its tougher inside brother, outside skirt does not need to be marinated and salt is all you need to season it.
YOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS
We source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.
These are soft and tender and will melt in your mouth.
WHY WEIGHT RANGES?
Outside Skirt is the premium skirt; the more we need to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range.
That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs
Best for: Grilling
Best Cooked: Medium-Rare, Medium
We recommend you cook the skirt steak in extremely hot heat; the hotter, the better. An ideal beef skirt steak will be seared and "crunchy" in the outside and rarer in the inside.
Suggested Reads on cooking Skirt Steak:
Grilling Skirt Steak (via Serious Eats)
Source: US MidWest
