Time: 1 hour 25 minutes
Yield: 2 servings
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
Place the steaks side-by-side in a large casserole dish.
Add the orange juice, cider vinegar, and 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 reach room temperature, for at least 15 minutes.
Heat the olive oil in a cast-iron skillet over high heat.
Place the steaks on a clean work surface and generously rub with steak seasoning and black pepper.
Cook the steaks in the hot skillet until lightly browned on the bottom, about 2 1/2 minutes.
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.
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.
Remove the steaks from the oven; season with salt. Let sit for 5 minutes.
Serve and enjoy.