Cast Iron Pan-Seared Steak

Posted: January 5

Time: 1 hour 25 minutes

Yield: 2 servings

recipe image

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.


• 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


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.

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