Skirt Steak on the Inside Vs. Outside

If you know what skirt steak is, you presumably know it comes in two varieties:  inner skirt steak and outer skirt steak. This page will explain where they originate from, their flavor, how they are cooked, which is better for consumption, and why they are different. First, let’s define skirt steak to distinguish between inside and outside skirt steaks. Skirt steak is a cow muscle situated between the chest and the abdomen. This diaphragm taken from a cow is lengthy and has a lot of marbling and connective tissue.  Two types of skirt steak: inner skirt steak and outside skirt steak. They both have a delicious beef flavor. However, the outer skirt steak has a stronger flavor than the interior skirt steak. You may grill, broil, or cook them in a cast-iron skillet. The key is to cook the skirt steak quickly on a boiling surface, not overcook. The outside and inner skirt steaks are very similar. However, they do differ in several ways. So, let’s discover more about these many kinds of skirt steak.

Differentiation Between Inside and Outside Skirt Steaks?

There aren’t many distinctions between inside and outside skirt steak. The first is the location of them within the cow’s body. The outside skirt steak is located diagonally between the sixth and twelfth ribs. It is covered by a membrane that needs to be clipped before cooking. On the other hand, the inner skirt steak is put in the body wall, across the bottom of the ribs, and beyond them. It is frequently offered with the membrane removed to make trimming easier. The look of outer and inner skirt steaks is another distinction. Inside skirt steak is thicker and broader, while outside skirt steak is thinner and longer. If the membrane is cut, they are flat muscles 20-24 inches long and 3-7 inches broad. Inside skirt steak is rougher than outer skirt steak, which is tenderer and more costly. They are pricey since one cow only produces four skirt steaks (two inside skirt steaks, two outside skirt steaks). Outside skirt steak is more tender than inside skirt steak offered in restaurants. Inside skirt, steak is found in butcher shops and grocery stores.

Which is Tougher Inside or Outside Skirt Steak?

Inside skirt steak is more difficult to cook than outer skirt steak. Inside and outside skirt steaks include fat between and between the muscle strands that keep them juicy when cooking. Because grilling a tender skirt steak over high heat is the finest method to cook it. You’ll receive a skirt steak with a lovely brown crust and a perfectly medium-rare inside. However, it will shrink more and become harsher because inner skirt steak contains more fat and a thicker grain than outer skirt steak. To make the interior skirt steak more tender and flavorful, marinade it. Even though we know that the marinade does not penetrate very far beneath the surface of the meat, we can attempt marinating the interior skirt steak for around 30 minutes. Inside skirt steak is thin and will marinade better than bigger meat pieces. The salt in the marinade season the inner skirt steak dissolves the proteins and tenderizes the flesh. Another thing you should do to achieve more soft meat is to cut it against the grain after it has been cooked and rested. Because cutting the skirt steak against the grain breaks apart the fibers within the flesh, making it soft.

What is the Most Tender Skirt Steak?

The outer skirt steak has the most tenderness. It contains a lot of marbling, which adds taste and keeps the meat moist while it cooks. It is more difficult to obtain and purchase outer skirt steak since it is frequently sold to restaurants for usage in recipes such as Carne Asada and fajitas. It means that the skirt steak you buy at the shop is inner skirt steak, which is less soft than outer skirt steak. However, you can convert it into a tasty and juicy skirt steak with the proper techniques.

Which is More Expensive Inside or Outside Skirt Steak?

The price of outside skirt steak is higher than that of inner skirt steak. Outside skirt steak is more costly because it is more tender and tasty than inside skirt steak. It is also sent to Japan and other Asian nations. As a result, there is a scarcity of outside skirt steak in the United States, with stronger demand. Outside skirt steak is more costly than inside skirt steak for this reason.

Tips for Cooking the Best Skirt Steak

Cut the skirt steak into bite-sized pieces. Marinate the skirt steak for 30 minutes, or if you want to appreciate the authentic flavor of the skirt steak, sprinkle it with salt and black pepper. Take the skirt steak from the marinade and blot it dry with a paper towel. This will eliminate extra moisture, allowing the meat to form a crust readily. Before placing the steak on the grill, make sure it is well heated. Cook each side of the steak for 2-5 minutes, depending on thickness, for a medium rear cooked steak. Take out the steak from the grill and set it aside on a heated dish for a few minutes to allow the fluids to redistribute inside the meat. Enjoy the perfectly tender skirt steak by slicing it against the grain. Grilled veggies or grilled potatoes are served alongside the skirt steak.

Summary

Skirt steak has a strong beef taste and may be prepared in a matter of minutes. It may be grilled, broiled, or seared in a cast-iron skillet. Don’t overcook it. If not, it will turn tough and chewy. Also, always get outside skirt steak to produce the greatest dish possible.