Craving a steak but not looking to fire up the grill? This Cast Iron Pan-Seared Steak is just what you’re looking for! And it’s not any old steak—the unique homemade marinade yields a perfectly tender and juicy steak. This Cast Iron Pan-Seared Steak is every bit as good and flavorful as grilled sirloin, and you can pair it with any side of your choosing for a scrumptious meal.
Ingredients
- 2 beef top sirloin steaks, 6-ounce
- 2 cups orange juice
- 1 cup apple cider vinegar
- 1/2 cup Worcestershire sauce
- 2 teaspoons olive oil
- 1 1/2 tablespoons steak seasoning, or to taste
- black pepper, freshly ground, to taste
- sea salt, to taste
Directions
Step 1 –Place the steaks side-by-side in a large casserole dish.
Step 2 –Add the orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
Step 3 –Preheat the oven to 425 degrees F.
Step 4 –Remove the casserole dish from the refrigerator. Cover the steaks with plastic wrap and let them reach room temperature, for at least 15 minutes.
Step 5 –Heat the olive oil in a cast-iron skillet over high heat.
Step 6 –Place the steaks on a clean work surface and generously rub with steak seasoning and black pepper.
Step 7 –Cook the steaks in the hot skillet until lightly browned on the bottom, about 2 1/2 minutes.
Step 8 –Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place the skillet, with steaks, into the oven.
Step 9 –Bake in the preheated oven until the steaks are firm and reddish-pink to slightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F to 140 degrees F.
Step 10 –Remove the steaks from the oven; season with salt. Let sit for 5 minutes.
Step 11 –Serve and enjoy.
