Skirt Steak vs. Rib-Eye Steak

While rib-eye remains a high-end restaurant expensive cut of steak, skirt has thrown off its image as a budget cut grocery store buy suitable only for fajitas or stir fry.

The primary differences between ribeye and skirt steak are that ​ribeye is a very tender, heavily marbled steak, while skirt steak is lean and chewy and must be sliced thinly.​

Skirt steak is a completely different cut of meat from rib-eye, and the difference in price between the two may be unshakable. But with the right preparation, skirt steak can pack all the succulence and flavor of rib-eye, leaving steak lovers satisfied.

Rib-eye looks every bit the steak, with thick seams of fat, a smooth-grained center and a short section of bone.

• ​Source.​ Usually at least an inch thick, rib-eye is cut from the area between the sixth and 12th ribs on the steer, not as lean or tender as steaks cut from the short loin, but not as tough as cuts from the chuck.
  
• ​Texture.​ The more tender rib-eyes come from those cut toward the short loin rather than the thicker chuck end.
  
• ​Bones.​ Rib-eye steaks can be bone-in or boneless, the latter called a Delmonico.
  

Skirt steak comes as a long strip of sinewy muscle cut from the diaphragm area of the cow. When comparing flank steak vs. skirt steak, you'll see they have a similar appearance, but the skirt steak has a grain that runs cross-ways rather than along its length.

• ​Characteristics.​ Also known as short plate, skirt steak has a covering of thin membrane that needs to be removed before cooking.
  
• ​Texture.​ Tougher than rib-eye, skirt steak nevertheless has a strong, beefy flavor and higher fat content than flank.
  
• ​Serving.​ Cheaper than rib-eye, skirt is also thinner, lending itself to slicing into strips rather than serving whole.

Skirt steak benefits enormously from marinating because there is less marbling to keep it moist and sustain the flavor than a rib-eye. Rib-eye, on the other hand, draws its flavor from the rendered fat and needs just a straightforward seasoning with salt and black pepper.

For either approach, the steak needs to be left to season in the refrigerator, but the meat should return to room temperature before cooking. In the case of rib-eye, this can take up to an hour.

• Marinate skirt steak in a standard acid, olive oil and spice marinade.
  
• Lime juice or balsamic vinegar will both penetrate the piece of meat sufficiently and tenderize it.
  
• Soy sauce gives color, whereas a straightforward kosher salt rub draws out moisture to enhance caramelization in the pan.
  
• Look to Asian flavors for a skirt steak stir fry, such as ginger, garlic, chili and cumin.
  

Skirt steak dries out easily, so it either needs a short passage across a high heat hot skillet or slow-cooking in a braising liquid.

• ​Preparation method.​ Flash-fry skirt in a little butter or oil for just two to three minutes per side, then let it rest.
  
• ​Degree of doneness.​ For a moist and tender steak, rare to medium is sufficient. Anything more and the steak is likely to be tough and chewy.
  
• ​Slow cooking.​ If braising, slow-cook skirt in a Dutch oven or pressure cooker until it begins to fall apart, then shred it with a fork to make a thick stew.
  

Rib-eye is one of the best cuts for pan-frying in a cast iron skillet, where the steak will cook in its own rendered fat. Cook it for five minutes on each side, to medium, just enough time to render some of the fat and break down some of the tougher connective tissue.

Once the steak is removed from the skillet, cover it with aluminum foil and let it rest for at least five minutes while the juices consolidate.

Rib-eye is a centerpiece steak, perfect for serving with just a side of fries or vegetables. However, a red wine sauce is a neat way of deglazing the skillet after cooking the steak to gather the remaining flavors.

Cut skirt steak against the grain to sever the tough sinews, and slice it into thin, juicy strips, ideal for fajitas, stir-fry or sandwiches.