Yoghurt Marinated Goat Steaks

• 2 goat steaks, about 1 inch thick each
• 1 cup sheep's milk yoghurt
• 4 medium gloves garlic, minced
• 2 packed tablespoons fresh oregano, chopped
• plenty of sea salt and freshly cracked pepper

1. Season the goat with salt and pepper, being sure to rub it in very well.
2. Combine the yoghurt, garlic, and oregano and add this to the goat, again, rubbing it in very well. Allow it to sit overnight.
3. Heat your cast iron skillet to medium-high heat and add a small amount of vegetable oil. Cook the steaks quickly - about 2 minutes per side. Goat can dry out very quickly (as I have learned) so watch it closely and don't hesitate to take it off the heat if you think it is drying too much. You are probably right.
4. Remove from heat and tent with foil for a few minutes before serving.
5. Lastly, if anyone has experience with cooking goat I would love to hear from you. Please feel free to leave suggestions in the comments. Thank you.

goat, milk yoghurt, garlic, fresh oregano, salt

Taken from food52.com/recipes/13394-yoghurt-marinated-goat-steaks (may not work)