Juicy, tender, and deeply flavorful, this skirt steak with garlic butter sauce is my go-to when I need a quick yet satisfying dinner. Ready in just 15 minutes, this recipe combines the rich sear of steak with the comforting indulgence of garlicky butter, all finished with a sprinkle of fresh parsley for brightness.
Why I Love This Recipe
I love this recipe because it brings restaurant-quality flavor to my kitchen without any fuss. The whole process is simple—season, sear, rest, and pour over that golden, garlicky butter. It’s ideal for busy weeknights, casual gatherings, or when I just want something hearty without spending hours over the stove. Plus, the garlic butter sauce is incredibly versatile and takes everything to the next level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs skirt steak
Salt & pepper, to taste
6 tsp minced garlic
6 tbsp butter
½ cup chopped parsley
Directions
I start by cutting the skirt steak into sections that fit my skillet. Then I pat it dry and season both sides generously with salt and pepper.
I heat oil in a large cast iron skillet over medium-high heat until it’s sizzling hot. Then I add the steak and sear it for about 2–3 minutes per side for a perfect medium-rare. Once done, I transfer it to a plate and let it rest.
While the steak rests, I melt butter in another skillet over low heat. I stir in the minced garlic and cook gently until it just starts to brown—being careful not to burn it—then I take it off the heat.
I slice the steak thinly against the grain to keep it tender. Then I drizzle the garlic butter over the slices, sprinkle with chopped parsley, and serve it up hot.
Servings and timing
This recipe serves approximately six people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I sometimes add a few sprigs of thyme or rosemary to the garlic butter as it melts for extra depth.
For a smoky flavor, I like to grill the steak instead of using a skillet.
When I want a spicy kick, I stir in a pinch of red pepper flakes to the garlic butter.
I’ve also served this over mashed potatoes or rice to turn it into a more filling meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to do it gently on the stove over low heat to maintain the steak’s tenderness. If I use the microwave, I cover it and heat in short intervals to avoid drying it out. I always reheat the garlic butter separately and drizzle it over the meat before serving again.
FAQs
How do I know when the steak is perfectly cooked?
I look for a nice crust on the outside and use a meat thermometer for accuracy—130°F for medium-rare is ideal.
Can I use another cut of steak?
Yes, I sometimes use flank steak or ribeye, but skirt steak works best for quick cooking and bold flavor.
Do I need a cast iron skillet?
I prefer cast iron for the best sear, but any heavy-bottomed skillet will work as long as it gets hot enough.
Can I make this ahead of time?
I cook the steak fresh, but the garlic butter can be made ahead and stored in the fridge for a couple of days.
What should I serve this with?
I usually pair it with roasted vegetables, mashed potatoes, or even a fresh salad to balance the richness.
Conclusion
This skirt steak with garlic butter sauce is one of those simple yet impressive dishes that always delivers. It’s fast, full of flavor, and perfect whether I’m cooking for guests or just treating myself to a satisfying dinner. From the sizzle in the skillet to the rich, garlicky finish, it’s a recipe I always come back to.
Juicy skirt steak seared to perfection and topped with a rich garlic butter sauce, ready in just 15 minutes.
Ingredients
2 lbs skirt steak
Salt & pepper, to taste
6 tsp minced garlic
6 tbsp butter
½ cup chopped parsley
Instructions
Cut the skirt steak to fit into your skillet, pat it dry, and season both sides generously with salt and pepper.
Heat oil in a large cast iron skillet over medium‑high heat until very hot. Add the steak and cook for about 2‑3 minutes per side for medium‑rare, or until your desired doneness. Transfer to a plate and let rest.
In another skillet, melt the butter over low heat. Add the minced garlic and stir gently until the garlic begins to brown (watch carefully so it doesn’t burn), then remove from heat.
Slice the rested steak **against the grain** into thin pieces. Pour the garlic butter over the slices, garnish with chopped parsley, and serve immediately.
Notes
Letting the steak rest after cooking helps retain its juices and makes it more tender.
Slicing against the grain ensures maximum tenderness.
Keep an eye on garlic when browning—a little golden is good, burnt is bitter.
This recipe serves about six people.
Optional: add herbs like thyme or rosemary to the garlic butter for extra flavor.
