A good steak satisfies like nothing else. I’ve found it’s all in the marinade and not over cooking the meat. When making steak, I prefer either New York cut or flank steak. I marinate my steak meat at room temperature. Not owning an outdoor grill, I use my Lodge Cast Iron griddle. It does get smoky, so be sure to use the oven fan! Told by the company Lodge Cast Iron that their cookware is 99.999% cast iron and does include “a trace amount less than 0.001%” of nickel. Since iron reduces your bodies absorption of nickel, I use this piece of cookware often.
When I was a kid I couldn’t stomach meat. My parents forced me to eat it until I was age 10. Then they allowed me to become a vegetarian. I only ate fish and avoided all meat for nearly 6 years. Since so many foods high in nickel are also high in protein, I’ve wondered if my years being a vegetarian contributed to my being highly allergic to nickel. While training for a marathon and told I needed to eat more protein, I was surprised to learn how much I love steak and meat again!
2 garlic cloves
2 tablespoons lemon juice (usually ½ a fresh lemon)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
½ teaspoon black pepper
½ teaspoon rosemary
2 steaks (I prefer New York cut)
The Cooking Steps:
To make the marinade, first finely chop the garlic and squeeze a lemon. Combine the garlic, lemon juice, Worcestershire sauce, brown sugar, balsamic vinegar, black pepper and rosemary in a small bowl. Once everything is thoroughly mixed, I pour the marinade over the steaks and let them sit on the counter for about an hour.
Turn both stove top burners on medium under the Lodge cast iron griddle and wait for them to fully heat before adding the meat. Grill it to your liking on both sides and enjoy!