Farmstead Restaurant, St. Helena, CA
This is the LMR beef and smoked pork hash with red onion, beets, crispy potatoes and sunny side up egg.
Farmstead at Long Meadow Ranch is one of our favorite restaurants in Wine Country because of the relaxed atmosphere, delicious food and reasonable prices. If you check in on Yelp, they provide a free appetizer, which was cheddar biscuits with honey butter on our last visit. Brunch is served on Sundays only. Reservations can be made on OpenTable.
We don’t have access to an outdoor grill in our complex. It’s really one of the 2 or 3 things that we wish we had at our place, and for me, it’s kind of a big problem.
So instead of trying to make pan seared ribeye taste like it’s been grilled. I’ve adjusted to using cuts that make sense.
People usually either have never heard of skirt steak, or accuse it of being a tough meat texture wise. Regardless, it’s usually not the first cut that people think of when they’re hungry. But man, when cooked correctly, pan seared skirt steak can make for one of the best home cooked meals you’ve had in months.
If you do find yourself with a cut of skirt steak, be sure to remove the membrane from it if the butcher doesn’t give it to you that way. It’s pretty easy to peel off.
Here’s how I cook mine.
- 1/2 pound Skirt Steak (Just the right amount for 2 people in our opinion)
- 1 1/2 tbsp butter
- 3 cloves of garlic crushed
- olive oil
- Combine butter and garlic in a small saucepan and heat on low-medium, allowing butter to melt. Turn off burner once the garlic becomes fragrant.
- Peel membrane off steak if it hasn’t been done for you already and cut steaks so that they fit better on the stove.
- Heat a cast iron skillet or good nonstick pan on high heat
- Pat steaks dry with a paper towel then generously salt and pepper both sides
- You’ll want the pan to get very hot. Once it’s just about there, generously coat the steak on both sides with olive oil. I do this on the butcher paper.. it saves dishes!
- Place steaks onto the pan and cook each side for about 4 minutes each
- While the steaks are cooking prepare a little foil bowl for your steaks. Because once they’re done you should transfer them to the foil and then you’ll want to drizzle the garlic butter on top
- Cut the steaks thinly against the grain
- Plate your steaks and drizzle the juices that the foil caught back on top of the slices.