Steak is marinated in the fridge for 45 minutes, then quickly pan-seared in a cast iron skillet before it is finished in the oven.
Cast Iron Pan-Seared Steak (Oven-Finished)
2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
½ cup Worcestershire sauce
1 ½ tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris’), or to taste
freshly ground black pepper to taste
2 teaspoons olive oil
sea salt to taste
- In a sizable casserole dish, arrange the steaks side by side. Worcestershire sauce, orange juice, and cider vinegar should be added. 45 minutes should be spent in the refrigerator marinating, uncovered.
- Set the oven to 425 degrees Fahrenheit (220 degrees C).
- Take the casserole dish out of the fridge. Steaks should be covered with plastic wrap and allowed to warm up for at least 15 minutes.
- Put the steaks on a spotless work surface and generously season with salt and pepper.
- Cast-iron skillet with olive oil heated over high heat.
- Cook the steaks in the heated skillet for 2 1/2 minutes, or until the bottoms are just faintly browned. About 2 minutes more, flip the burger, and cook until the second side is browned and the center is red. Place skillet containing the steaks in the oven.
- Steaks should be firm and pink to reddish pink in the center when baked in a preheated oven for 8 to 10 minutes. A thermometer inserted into the center should register between 130 and 140 degrees Fahrenheit (54 to 54 degrees Celsius) (60 degrees C).
- Salt the steaks after removing them from the oven. Before serving, allow it rest for five minutes.