And the plate says "MOO"

I've never been a huge meat eater. Although, I quickly had to get over that when I married my husband. Typical southern meat and potatoes man. Gradually we introduced each other to the darker side. I gave him the knowledge that Pork 'n' Beans is not considered a vegetable. He gave me the love of red meat. 

There is nothing better than a steak over an open flame. The sounds of a popping sizzle over a hot grill.  Yum...but in January? It even gets cold here in the South. Okay, maybe 30 degrees isn't that cold to some of you...but passed 50 degrees its way to cold me us to fire up the grill. So what do you do all of us cold natured meat lovers do when you crave that thick juicy ribeye? Why, you pan-broil it of course! 

Tips* Use a cast iron grill pan yields the best results, giving you the perfect "grill" marks. 

Marinade (for  4,  1-1/2 inch thick steaks)

2 Tablespoons minced garlic

2 Tablespoons Worcestershire sauce

2 Tablespoons Balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons soy sauce

1/3 cup Olive oil

1/2 teaspoon ground pepper

In a large bowl, mix all marinade ingredients. In a large (non-metal) container place steaks on a single layer, then pour over your marinade. Let sit over night in the refrigerator. 

Remove from refrigerator and let sit for 30 minutes to bring up the temperature. Season to your liking.  **I like to use Emeril steak rub or peppercorns. 

Lightly grease your skillet with either a piece of trimmed fat or vegetable oil. Place the skillet in the oven while it preheats to broil. Transfer your steak to the hot skillet and return the middle rack of your oven. Broil for 4 minutes, remove and flip over. Broil for another 4 minutes. Move steak to the top rack in your oven and broil for 3 minutes, flip steak and return for another 3 minutes. Remove from oven and let rest for 3-5 minutes. This gives a nice medium rare steak. Adjust your cooking times up or down for your desired taste.