Beefmaster Outside-Skirt Steak

Skirt steak is the original fajita cut: long, thin and coarse grained, with more beef flavor per ounce than almost anything else on the animal.

How to cook it: that open grain takes a marinade fast, so thirty minutes does real work and four hours is plenty. Get the grill or pan as hot as it will go. Two to three minutes a side is usually the whole cook, because it is thin and goes from right to gray quickly. Aim for medium-rare to medium.

Rest five minutes, then slice thin across the grain. On a skirt the grain runs the short way across the strip, not down its length, and cutting it the wrong way is the most common reason skirt steak turns out chewy.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.