re: A Chef's Perspective

quote:

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but skirt steak seems to be the most variable by far. Do you find that to be the case?

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No. We get a good consistent product.
We trim it ourselves, leaving much more fat than what you find in the grocery.

Also - slow & low with the fat side up for 80% of the cooking process.
I mean really low heat.
We cook our ~say~ MedRare skirts for 15+ minutes on super low. flip for 2 minutes, then let rest(very important)
Finish on med heat for <1 minute per side