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–+ servings
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
Cook Time: 6 hours

Equipment

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

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.