Cast Iron Pan-Seared Steak (Oven-Finished)

Cast Iron Pan-Seared Steak (Oven-Finished)

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Cast Iron Pan-Seared Steak (Oven-Finished)

Cast Iron Pan-Seared Steak (Oven-Finished)

Prep Time 5 mins
Cook Time 12 mins
In oven 1 hr 5 mins
Total Time 1 hr 22 mins
Servings 2
Calories 457 kcal

Equipment

  • Oven
  • Cast Iron Pan

Ingredients
  

  • 2 (6 ounce) beef top sirloin steaks
  • 2 cups orange juice
  • 1 cup apple cider vinegar
  • 1 cup Worcestershire sauce
  • 2 teaspoons olive oil
  • tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris'), or to taste
  • freshly ground black pepper to taste
  • sea salt to taste

Instructions
 

  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
  • Heat olive oil in a cast-iron skillet over high heat.
  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
  • Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
  • Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Notes

Tips
  • You can also use rib-eye in this recipe.
Make sure to use real orange juice, not from concentrate.
Keyword fried, oven, pan, steak
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