Recipe Background
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.
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 (6-ounce) beef top sirloin steaks
- 2 cups orange juice
- 1 cup apple cider vinegar
- 1/2 cup Worcestershire sauce
- 2 teaspoons olive oil
- 1 1/2 tablespoons steak seasoning
- black pepper freshly ground, to taste
- sea salt to taste
Directions
- Place the steaks side-by-side in a large casserole dish.
- Add the orange juice, the cider vinegar, and the Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F.
- Remove the casserole dish from the refrigerator. Cover the steaks with plastic wrap and let them come to room temperature, about 15 minutes.
- Heat the olive oil in a cast-iron skillet over high heat.
- Place the steaks on a clean work surface and rub with the steak seasoning and the black pepper.
- Cook the steaks in the hot skillet until lightly browned on the bottom, about 2-3 minutes.
- Flip and cook until browned on the other side, about 2-4 minutes. Place the skillet, with the steaks, into the oven.
- Bake until the steaks are just firm to the touch and reach an internal temperature of at least 135 degrees F for medium-rare, about 8-10 minutes.
- Remove the steaks from the oven and season with the salt. Let them sit for 5 minutes.
- Serve and enjoy.
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