Wagyu Inside Skirt Sous Vide

Inside Skirt - I actually think Inside Skirt is a bit like Flap Meat - Flap Meat is a bit more tender and only needs two hours in the Sous Vide, but after 6 hours, Inside Skirt really resembles Flap in appearance, taste, and texture. This is certainly not a bad thing, as Flap Meat is incredibly delicious.

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Recipe for wagyu inside skirt sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

Inside Skirt – I actually think Inside Skirt is a bit similar to Flap Meat – Flap Meat is slightly more tender and only needs two hours in the Sous Vide bath, but after six hours, Inside Skirt really resembles Flap Meat in both appearance, taste, and texture. This is certainly not a bad thing, as Flap Meat is incredibly delicious. Anyway, this was my first time trying Wagyu Inside Skirt, and it definitely did not disappoint. It won’t be my last time either. It is everything you’d expect from Skirt Steak, only even more flavorful and juicy.

I purchased the meat from Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.

Servings: 4 persons

Wagyu Inside Skirt Sous Vide

Inside Skirt - I actually think Inside Skirt is a bit like Flap Meat - Flap Meat is a bit more tender and only needs two hours in the Sous Vide, but after 6 hours, Inside Skirt really resembles Flap in appearance, taste, and texture. This is certainly not a bad thing, as Flap Meat is incredibly delicious.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, Inside Skirt, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 6 hours hours

Equipment

• Sous Vide
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)
• Cutting Board
• Pre-Slicing Knife

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Ingredients

• 1 pcs. Inside Skirt Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 57 degrees Celsius (135 degrees Fahrenheit).
• Season the meat with salt and pepper.
• Vacuum seal the meat.
• Cook the meat for 6 hours.
• Remove it from the water and take it out of the vacuum bag.
• Thoroughly pat the meat dry on both sides (with a clean dish towel or kitchen paper).
• The meat is fully cooked and ready to eat, but it needs to be browned.
• This meat is full of beautiful marbling, so you don't need to add butter/ghee/oil to fry it.
• I prefer one of the following three methods (you can easily use a regular frying pan and fry the meat for 30-60 seconds on each side): BlowtorchFull power and give the meat 30-60 sec. on each side. GrillAgain, full power on the grill and give the meat 30-60 sec. on each side. Cast iron skilletFry the meat in a scorching hot pan for 30-60 sec. on each side.
• Slice the meat thinly against the grain and serve immediately.

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