Sous Vide Inside Skirt Steak [Green Guitarist Services]

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====== Sous Vide Inside Skirt Steak ======

Decided to try sous vide after hearing about it from a co-worker. \\
The idea that you can have a perfectly cooked steak at whatever temp you want, every time, was just too alluring for me to pass up. 

Just kosher salt and pepper on both sides. Used a ziplock bag and used the water on the outside to displace the air.  

Probably one of the best steaks I have ever made. So wonderfully scrumptious 

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====== Inside Skirt Steak — Sous Vide (Salt & Pepper Only) ======

**Cut:** Inside skirt steak (beef)  
**Method:** Sous vide → hot sear → slice **against the grain**  
**Best doneness:** Medium-rare

===== Time & Temperature =====
^ Doneness ^ Temp ^ Time ^ Notes ^
| Medium-rare | **129°F / 54°C** | **2–3 hrs** | Juicy, tender, steak-like (recommended) |
| Medium | 135°F / 57°C | 2–3 hrs | Slightly firmer |
| Shred style *(optional)* | 155°F / 68°C | 8–10 hrs | For taco/meat shredding texture |

**Tip:** Skirt is thin—avoid going past ~4 hrs at steak temps or it can get too soft.

===== Ingredients =====
  * 1–2 lb inside skirt steak  
  * **Kosher salt** (about **½ tsp per lb**)  
  * **Coarse black pepper** (to taste)  
  * Neutral high-smoke oil (avocado/peanut) for searing  
  * Optional: 1–2 Tbsp butter for finishing

===== Equipment =====
  * Anova Precision Cooker 3.0 + container & lid  
  * Heavy-duty freezer bag(s) or vacuum bag  
  * Cast-iron or heavy stainless skillet, tongs, paper towels

===== Prep =====
  * Trim any silver skin. Pat steak dry thoroughly.  
  * Season both sides **generously** with kosher salt and black pepper.  
  * Bag the steak (single layer). Use water-displacement if not vacuum-sealing. Remove as much air as possible.

===== Cook =====
  * Preheat bath to your target temp (***129°F / 54°C** recommended*).  
  * Submerge bag; clip so it stays **fully under**.  
  * Cook **2–3 hours**. (Skirt cooks through quickly due to thickness.)

==== Optional: Chill for Later (Ice Bath) ====
  * Keep sealed; chill in **50/50 ice + water** for **20–30 min**.  
  * Refrigerate 3–4 days or freeze up to a few months.  
  * Reheat sealed in sous vide at cooking temp (~45–60 min from fridge; 1.5–2.5 hrs from frozen), then proceed to finish.

===== Finish (Sear) =====
  * Remove from bag; **pat very dry** (crust needs dry surface).  
  * Preheat skillet until **ripping hot**. Add thin film of oil.  
  * Sear **30–45 sec per side** (and quick kisses on edges) to form a deep brown crust.  
  * Optional: Add butter at the end; baste 15–20 sec.  
  * Rest **5 minutes**.

===== Slice & Serve =====
  * Identify the long muscle fibers and **slice *across* the grain** into thin strips (bias cut works great).  
  * Serve as steak, fajitas, tacos, bowls, or salads. Season to taste with finishing salt.

===== Notes & Tips =====
  * Skirt varies in thickness—thicker pieces lean toward **3 hrs**, thinner toward **2 hrs**.  
  * If the bag floats, add a weight or re-bag; floating = trapped air.  
  * Save bag juices; reduce in a pan for a quick sauce if desired.  
  * Food safety: Chill hot meat **quickly** (ice bath) before storing; avoid leaving in the 40–130°F / 4–54°C range for long.

{{tag>sous_vide beef steak inside_skirt salt_pepper anova}}