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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.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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