Thomas Keller's ad hoc Marinated Skirt Steak Recipe

I've been on an ad hoc cookbook kick because the delicious results continue to impress me. This skirt steak recipe from the cookbook is flavorful, rich, and delicious. It's one of our favorite & frequent recipes to go to for a simple and easy meal.

If you're a garlic lover, I'd suggest keeping the garlic from the marinade and continue them within the cooking process; it's a nice treat at the end. 

We typically serve this with a side of arugula or mizuna salad and roasted potatoes.

Thomas Keller's ad hoc Marinated Skirt Steak Recipe
Thomas Keller's ad hoc Marinated Skirt Steak Recipe - Cut

Thomas Keller's ad hoc Marinated Skirt Steak Recipe

Serves 2-4 people
Adapted from Thomas Keller’s ad hoc at home via Kitchen Konfidence & Tastebook


For the Marinade:

  • 3 sprigs of fresh thyme
  • 1 long sprig of fresh rosemary
  • 2 fresh bay leaves
  • 1 ½ teaspoons black peppercorns
  • 3 garlic cloves, smashed with skins left on
  • 1 cup extra virgin olive oil

For the Steaks:

  • 24 ounces skirt steak (approximately 4 steaks) - we love using wagyu skirt steak
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 2 tablespoons unsalted butter
  • 4 sprigs of fresh thyme
  • 2 garlic cloves, smashed with skins left on


  1. For the marinade, combine the 3 springs of thyme, rosemary, bay leaves, peppercorns, 3 garlic cloves, and olive oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature.
  2. Place skirt steaks in a large, shallow dish and cover with the marinade.  Cover the dish and marinate for at least 4 hours in the refrigerator (or up to 1 day).  Turn the steaks in the marinade half way through the waiting time.
  3. 30 minutes before you are ready to cook the steaks, remove the meat from the marinade and let sit at room temperature.  Pat the meat dry with paper towels and season both sides with kosher salt and freshly ground black pepper.  Discard the marinade.
  4. Preheat oven to 350°F, set roasting rack in a roasting pan.
  5. Heat some canola oil in a large frying pan over high heat. (Have a splatter screen ready.) When the oil shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of butter, 2 thyme sprigs, and 1 garlic clove, and brown the meat on the second side, basting constantly; the entire cooking process should only take about 1 1/2 minutes. Transfer the meat to the roasting rack and spoon the butter, garlic, and thyme over the top. Wipe the pan, and repeat with the remaining steaks.
  6. Place the baking sheet into the oven and cook for 8 to 10 minutes (depending on how done you like your steaks).  Remove from the oven and let the steaks rest for about 10 minutes in a warm spot.
In steaks in the marinating process. 

In steaks in the marinating process. 

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