Skirt Steak Temperature Chart & Cook Time Calculator
The fajita cut. So thin that the only real technique is maximum heat and minimum time — you are racing the center against the crust.
Pull temperature by thickness and doneness
| Thickness | Rare | Medium Rare | Medium | Medium Well |
|---|---|---|---|---|
| 0.5 inch | 122 °F | 127 °F | 137 °F | 147 °F |
| 0.75 inch | 120 °F | 125 °F | 135 °F | 145 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
Calculate your exact cut →Free interactive calculator · works offline · installs to your home screenRecommended Tools for Perfect Results
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Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should skirt steak be?
130 °F / 55 °C final. Pull it earlier — around 126 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
450 °F / 230 °C for direct grilling.
How long should skirt steak rest?
5 minutes for a typical skirt steak. Tent loosely with foil so the crust stays crisp.