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Sous-vide Skirt steak with thyme and pepper

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Adjust Servings:
650g/20oz Hanger steak it can be a less weight cut as long as its over 300g/10oz to keep cooking time proportions
Black Pepper
Atlantic salt
Olive oil

Nutritional information

Total fat
Saturated Fat

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Sous-vide Skirt steak with thyme and pepper

  • 24hrs
  • Gluten Free
  • Paleo
  • Sous vide
  • 24hrs 10 min
  • Serves 4
  • Easy




Cooking Sous-vide Skirt steak is the best way to cook this cut at home.

I didn’t plan to cook a Skirt steak, it’s just that this is one of the cuts I can’t resist on cooking and this what happen when I went into the butcher shop the other day and saw this beautiful Skirt steak lying on the counter. it was not for presentation, I happen to walk in when he cleaned half a cow and separated it into the different cuts.

Sous-vide Skirt steak

Skirt cut is a part we refer t as a hanger steak. Hanger steak derived from the diaphragm and it is located in the lower part of the Cow’s belly. when I saw this cut I had to grab it and it weighed 670 grams, biggest skirt I ever got indeed I went for the record!

Sous-vide Skirt steak at home 100% foolproof

Cooking Skirt at home is not difficult, all that this cut needs is a quick sear on a hot pan or grill because this cut has so much flavor and rich in taste. The reason is that diaphragm has a lot of blood because it’s a muscle that is working constantly.

Saying the above, this cut tends to be chewy and this is why the long sous-vide cooking is absolutely essential in order to get the most out of this steak.

I use Sous vide cooking for most of my meat cuts today, certainly the ones that are fitted for a sear, it just the most accurate way to make meat and I use it often.

The sous vide cooking make the skirt tender so all that we have left after 24hrs of cooking is just a quick sear on the pan and there you go, a meal in 10 minutes which you don’t have to ventilate your house for hours afterwards.

Again it’s not a tender cut and if you don’t like to chew on a steak this is not the cut for you, in this case I wanted to soften the meat to reduce its stiffness and to retain all of its flavors while sticking to the basic searing on the pan technique.

Sous-vide Skirt steak


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5 minutes

prepare the meat

rub the meat with Pepper, salt, thyme and sprinkle olive oil . give it a good rub and roll into round shape for.
**note, you can add the thyme as a whole or crushed, up to you.

24 hrs

Sous vide cooking

set your sous vide cooker to 55C/131F
put the rolled Skirt in a sealed bag , sprinkle some olive oil and cook for 24hrs

5 minutes

searing ans serving

take the cut out of the bag, let it rest for 10 minutes, unfold it and sear it on a an iron skillet about a minute on each side, no oil is needed. let the hanger rest 5 more minutes and serve, it should be medium-rare.


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