Pat the skirt steak dry with paper towels
Trim any excess surface fat or silver skin
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet over high heat until very hot
Add a small amount of high-smoke-point oil
Place the skirt steak in the skillet
Cook for 2 to 4 minutes on the first side
Flip and cook for 2 to 4 minutes on the second side
Check for desired doneness with a meat thermometer
Remove the steak from the pan
Rest the steak for 5 to 10 minutes
Slice thinly against the grain