Pat the skirt steak dry with paper towels and season both sides with kosher salt and freshly cracked black pepper. Let it sit for about 10 minutes.

Heat a large skillet over high heat and add a splash of oil, heating until shimmering.

Add the seasoned skirt steak to the skillet and sear undisturbed for 2-3 minutes on one side, then flip and cook an additional 2-3 minutes for medium-rare.

Transfer the steak to a plate to rest.

Reduce the skillet heat to low, add butter and minced garlic, stirring until garlic turns lightly golden.

Slice the skirt steak against the grain and drizzle garlic butter over the steak before serving.