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Cast Iron Pan-Seared Steak (Oven-Finished)

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.
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine French
Servings 2 people
Calories 1194.5 kcal

Equipment

  • 1 Cast-iron skillet Essential for searing and oven-finishing
  • 1 Large Casserole Dish For marinating the steaks
  • 1 Instant-Read Thermometer Crucial for accurate doneness
  • 1 Tongs For safe handling of hot steaks
  • 1 Measuring Cups and Spoons For precise ingredient measurements

Ingredients
  

Main

  • 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

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes. Dotdash Meredith Food Studios
  • Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes. Dotdash Meredith Food Studios
  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper. Dotdash Meredith Food Studios
  • Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes. Dotdash Meredith Food Studios
  • Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven. Dotdash Meredith Food Studios
  • 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). Dotdash Meredith Food Studios
  • Remove steaks from oven; season with salt. Let rest for 5 minutes before serving. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

The acidic marinade effectively tenderizes and infuses flavor into the sirloin; ensure steaks come to room temperature before cooking for even doneness. A screaming hot cast-iron skillet is crucial for achieving a superior Maillard crust—do not overcrowd the pan. Oven-finishing allows for precise internal temperature control; use an instant-read thermometer for accuracy (130-135°F for medium-rare). Always rest the steak for at least 5 minutes after cooking to allow juices to redistribute, ensuring a tender and moist result. Consider finishing with a knob of butter and fresh herbs like rosemary or thyme in the skillet during the last minute of searing for added aroma and flavor.