Description
Outside Skirt Steak American Akaushi Wagyu – Rich, Tender, and Full of Flavor
Discover the incredible taste of our American Akaushi Wagyu Outside Skirt Steak, a premium cut of beef that offers superior tenderness and unmatched marbling. This unique cut is perfect for grilling, pan-searing, or stir-frying. Known for its deep beef flavor, Akaushi wagyu skirt steak provides a melt-in-your-mouth experience, thanks to the exceptional marbling.
What Makes American Akaushi Wagyu Outside Skirt Steak Unique?
The American Akaushi Wagyu outside skirt steak is renowned for its bold, beefy flavor in every bite, offering exceptional tenderness, flavor, and juiciness. Its rich marbling ensures each piece is packed with flavor and moisture, making it ideal for grilling or other quick cooking methods.
Why Choose This Cut?
When it comes to skirt steak, few cuts compare to the tenderness and flavor offered by outside skirt steak. This cut is versatile, making it ideal for grilling, stir-fries, or as a filling for tacos. The rich, buttery marbling enhances the flavor, making it a standout choice for anyone looking for high-quality beef. Whether you’re preparing a quick weeknight meal or hosting a dinner party, this steak will elevate any dish.
How to Cook the Perfect Skirt Steak!
For the best results, we recommend cooking your Skirt Steak over high heat. Grill or pan-sear the steak quickly to achieve a crispy, caramelized exterior while keeping the inside juicy and tender. Let the steak rest before slicing against the grain to retain its natural juices and maximize tenderness.
Order Your American Akaushi Wagyu Outside Skirt Steak Today!
Ready to experience restaurant-quality steak at home? Order your outside skirt steak today and enjoy the melt-in-your-mouth tenderness and rich flavor that comes with premium Wagyu beef.
Akaushi Wagyu Outside Skirt Steak is known for its rich flavor, tenderness, and unique texture. The outside skirt steak is thicker and has a more uniform shape compared to the inside skirt steak. When sourced from Akaushi Wagyu cattle, the marbling ensures that the meat remains tender and flavorful, with a buttery texture that is characteristic of Wagyu beef.
The outside skirt is a popular choice in Mexican cuisine, commonly used in fajitas, tacos and carne asada.
It also absorbs marinades well, making it a favorite for stir-frying.
American Akaushi outside skirt steak is a flavorful and tender cut that's perfect for quick cooking methods like grilling or pan-searing. Here's a guide to help you cook it perfectly:
Cooking Instructions:
- Thawing: If frozen, thaw the steak overnight in the refrigerator. Bring it to room temperature about 30 minutes before cooking.
- Trimming: Trim any excess fat or silver skin from the steak.
- Marinating (Optional): While Akaushi beef is flavorful on its own, a marinade can enhance its taste and tenderness. Use a simple marinade with ingredients like olive oil, garlic, lime juice, and your favorite herbs and spices. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Seasoning: If not marinating, season the steak generously with salt and freshly ground black pepper. You can also add other spices like garlic powder, onion powder, chili powder, or smoked paprika.
- Pat Dry: Whether marinated or simply seasoned, pat the steak dry with paper towels before cooking. This helps it sear properly.
Cooking:
Grilling:
- Heat: Preheat your grill to high heat.
- Sear: Place the steak on the hot grill. Sear for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium. Use a meat thermometer to check the internal temperature: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium. Remember, the temperature will rise a few degrees as the steak rests.
- Flip: Flip the steak only once during cooking to ensure even browning and a good sear.
Pan-Searing:
- Heat: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a small amount of oil with a high smoke point, such as avocado oil or grapeseed oil.
- Sear: Place the steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium. Use a meat thermometer to check the internal temperature: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium.
- Flip: Flip the steak only once during cooking.
Resting:
- Rest: Remove the steak from the grill or pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving:
- Slice: Slice the steak against the grain for maximum tenderness. This is crucial for skirt steak, as it has prominent muscle fibers.
- Serve: Serve immediately. American Akaushi outside skirt steak pairs well with a variety of sides, such as grilled vegetables, rice, or a fresh salad.
Tips for Success:
- Don't Overcook: Akaushi outside skirt steak is best served rare to medium. Overcooking will make it tough.
- Use a Meat Thermometer: This is the best way to ensure your steak is cooked to your desired doneness.
- Get a Good Sear: A hot grill or pan is crucial for developing a flavorful crust.
- Let it Rest: Resting is essential for a juicy and tender steak.
- Slice Against the Grain: This is crucial for maximizing tenderness in skirt steak.
Enjoy your delicious American Akaushi outside skirt steak!
