Cast Iron Pan-Seared Steak (Oven-Finished)

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Read the full recipe after the video.

prep:
5 mins

cook:
12 mins

additional:
1 hr 5 mins

total:
1 hr 22 mins

Servings:
2

Yield:
2 steaks

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Ingredients

Original recipe yields 2 servings

Ingredient Checklist

Directions

Instructions Checklist
  • Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.

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  • Preheat the oven to 425 degrees F (220 degrees C).

  • Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.

  • Heat olive oil in a cast-iron skillet over high heat.

  • Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.

  • Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.

  • 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).

  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Cook’s Notes:

You can also use rib-eye in this recipe.

Make sure to use real orange juice, not from concentrate.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

457 calories; protein 31.5g; carbohydrates 42.8g; fat 15.2g; cholesterol 73.4mg; sodium 2961.1mg. Full Nutrition

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