What To Know
- Place the steak on the preheated grill or pan and cook for 2-3 minutes per side, or until a meat thermometer inserted into the center of the steak reads 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Remember, skirt steak can be pink when cooked to medium-rare or medium, and it is important to cook it to the proper internal temperature to ensure safety.
- Medium-rare skirt steak is cooked to an internal temperature of 145°F (63°C), while medium skirt steak is cooked to an internal temperature of 160°F (71°C).
Skirt steak is a flavorful and versatile cut of meat that is often grilled or pan-seared. However, it can be tricky to determine when the steak is cooked to the desired level of doneness. One question that often arises is: can skirt steak be pink? In this comprehensive guide, we will explore the safety and cooking techniques associated with skirt steak, helping you achieve perfectly cooked steak every time.
Understanding Skirt Steak
Skirt steak is a long, flat cut of meat that comes from the diaphragm muscle of the cow. It is known for its intense flavor and slightly chewy texture. Skirt steak is typically grilled, pan-seared, or stir-fried.
Can Skirt Steak Be Pink?
Yes, skirt steak can be pink when cooked to medium-rare or medium. The United States Department of Agriculture (USDA) recommends cooking beef to an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium. At these temperatures, the steak will still have a slightly pink center.
Why Is Skirt Steak Pink When Cooked?
The pink color in skirt steak is caused by myoglobin, a protein that stores oxygen in muscle tissue. When meat is cooked, the myoglobin denatures and turns brown. However, in the case of skirt steak, the myoglobin is not fully denatured when cooked to medium-rare or medium, resulting in a pink center.
Is It Safe to Eat Pink Skirt Steak?
Yes, it is safe to eat pink skirt steak as long as it has been cooked to the proper internal temperature. The USDA recommends cooking beef to an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium. At these temperatures, any potential bacteria will be killed.
How to Cook Skirt Steak to Medium-Rare or Medium
To cook skirt steak to medium-rare or medium, follow these steps:
1. Season the steak: Season the skirt steak generously with salt and pepper or your favorite steak seasoning.
2. Preheat the grill or pan: Preheat your grill or pan over high heat.
3. Grill or pan-sear the steak: Place the steak on the preheated grill or pan and cook for 2-3 minutes per side, or until a meat thermometer inserted into the center of the steak reads 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
4. Let the steak rest: Remove the steak from the grill or pan and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
Additional Tips for Cooking Skirt Steak
- Use a sharp knife: Use a sharp knife to slice the skirt steak against the grain. This will help to tenderize the meat and make it easier to chew.
- Marinate the steak: Marinating the skirt steak for several hours or overnight can help to tenderize it and enhance the flavor.
- Don’t overcook the steak: Skirt steak is a thin cut of meat that can easily become overcooked. Be sure to use a meat thermometer to monitor the internal temperature and avoid cooking it past the desired doneness.
In a nutshell: Achieving Perfectly Cooked Skirt Steak
By following these guidelines, you can achieve perfectly cooked skirt steak that is flavorful, tender, and safe to eat. Remember, skirt steak can be pink when cooked to medium-rare or medium, and it is important to cook it to the proper internal temperature to ensure safety. With a little practice, you can master the art of cooking skirt steak and enjoy this delicious and versatile cut of meat.
Quick Answers to Your FAQs
Q: What is the difference between medium-rare and medium skirt steak?
A: Medium-rare skirt steak is cooked to an internal temperature of 145°F (63°C), while medium skirt steak is cooked to an internal temperature of 160°F (71°C). Medium-rare steak will have a more pronounced pink center, while medium steak will have a less pronounced pink center.
Q: Can I eat skirt steak that is still slightly raw?
A: No, it is not safe to eat skirt steak that is still slightly raw. The USDA recommends cooking beef to an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium to ensure that any potential bacteria are killed.
Q: How can I tell if my skirt steak is cooked to the desired doneness without using a meat thermometer?
A: You can use the touch test to estimate the doneness of your skirt steak. Medium-rare steak will feel slightly soft and springy when pressed, while medium steak will feel slightly firmer and less springy.
