Outside Skirt Steak | USDA Prime

The 'Ribeye' of Skirt Steaks

Our Outside Skirt Steak is the cut true steak lovers seek out — the very same prized by top chefs and high-end steakhouses. Unlike the thinner, less flavorful inside skirt you’ll often find in supermarkets, the outside skirt is thicker, juicier, and far more marbled, delivering unmatched tenderness and a rich, beefy flavor that only gets better over high heat.

Sourced from premium Nebraska cattle and hand-trimmed by our expert butchers, this steak cooks up beautifully whether you’re searing it in a cast-iron pan or charring it over open flames. The result is a steak with a perfect crust, a tender bite, and an explosion of flavor in every slice.

Simply put — once you’ve had a true Outside Skirt Steak, you’ll never look at the grocery store version the same way again.

The outside skirt is often confused with the inside skirt steak, which while similar, is a very different cut of meat. Unlike its tougher inside brother, outside skirt does not need to be marinated and salt is all you need to season it.

YOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS

We source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.

These are soft and tender and will melt in your mouth.

WHY WEIGHT RANGES?

Outside Skirt is the premium skirt; the more we need to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range.

That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs

Best for: Grilling

Best Cooked: Medium-Rare, Medium

We recommend you cook the skirt steak in extremely hot heat; the hotter, the better. An ideal beef skirt steak will be seared and "crunchy" in the outside and rarer in the inside.

Suggested Reads on cooking Skirt Steak:

Grilling Skirt Steak (via Serious Eats)

Source: US MidWest

Frequently Asked Questions

What makes this Outside Skirt different from supermarket skirt steak?

Most supermarkets sell "inside skirt," which is thinner and tougher. Our Outside Skirt is thicker, more marbled, and sourced from USDA Prime cattle in Nebraska. It is also wet-aged for 30+ days, which breaks down connective tissue for a melt-in-your-mouth texture that requires no marinade.

How should I cook Outside Skirt Steak?

Because of its high marbling and tenderness, this cut is best cooked hot and fast. We recommend a cast-iron skillet or a very hot grill. Season simply with salt to let the beefy flavor shine. Aim for medium-rare to medium to keep it juicy.

Why is it sold in weight ranges?

To keep prices lower, we sell in weight ranges and charge you for the lower end. For example, in the 1–1.4 lb range, you pay for 1 lb but may receive up to 1.4 lbs. This avoids the 10–15% cost increase associated with cutting to exact portions.

Where is this steak sourced from?

Our Outside Skirt Steaks are sourced from premium cattle in the US Midwest, specifically from trusted partners in Nebraska. They are hand-trimmed by our expert butchers to ensure consistency and quality.

Does this steak need to be marinated?

No. Unlike tougher cuts, our wet-aged Outside Skirt is naturally tender and flavorful. A simple seasoning of coarse salt is all you need to achieve a steakhouse-quality result.

What is the difference between Inside and Outside Skirt?

The Outside Skirt is a thicker, more heavily marbled cut from the plate section. The Inside Skirt is thinner and comes from the flank. The Outside Skirt is generally considered superior in flavor and texture, often called the "Ribeye of skirt steaks."

How should I store this steak?

Keep the steak refrigerated until ready to cook. If you are not cooking it within a few days of arrival, we recommend freezing it. Thaw in the refrigerator 24–48 hours before cooking for best results.

Is this steak suitable for fajitas or tacos?

Absolutely. Its rich flavor and tender bite make it an excellent choice for fajitas, tacos, or simply sliced against the grain and served with chimichurri.