1 lb skirt steak

Salt and pepper to taste

6 tsp minced garlic (use half for milder flavor)

¼ cup chopped parsley

5 tbsp unsalted butter

Salt to taste for butter

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Cut the skirt steak into 3–4 pieces and pat dry with paper towels. Season generously with salt and pepper on both sides.
Heat a heavy-duty skillet over medium-high heat until hot. Add a small amount of oil and sear the steak for 2–3 minutes per side for medium-rare, or longer for desired doneness.
Remove steaks from the skillet, cover with foil, and let rest for a few minutes.
In the same skillet, reduce heat to low and melt the butter. Add minced garlic and stir constantly until lightly golden and fragrant—do not burn.
Pour the garlic butter into a small bowl and season with a pinch of salt.
Slice the rested steak thinly against the grain. Drizzle with garlic butter and sprinkle with chopped parsley before serving.

Add a squeeze of lemon juice or zest to brighten the flavor.

Mix in crushed red pepper flakes or smoked paprika for extra depth.

Thyme or rosemary can be added to the butter for an herbal note.

For grilling, cook over high heat for 2–3 minutes per side.