Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

Name: Cast Iron Pan-Seared Steak (Oven-Finished)
Prep time: 8 min
Cook time: 12 min
Total time: 80 min
Ingredients: 2 (6 ounce) beef top sirloin steaks; 2 cups orange juice; 1 cup apple cider vinegar; 0.5 cup Worcestershire sauce; 1.5 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

Cook Time: 12 minutes

If you're looking to make a delicious steak indoors, this stovetop-to-oven method is perfect. By starting in a cast-iron skillet and finishing in the oven, you can achieve a beautifully caramelized crust with a tender, perfectly cooked interior. Here's how you can make this amazing steak.

Ingredients

2 (6 ounce) beef top sirloin steaks
2 cups orange juice
1 cup apple cider vinegar
1/2 cup Worcestershire sauce
1 1/2 tablespoons steak seasoning (e.g., Fiesta Brand Uncle Chris') or to taste
Freshly ground black pepper to taste
2 teaspoons olive oil
Sea salt to taste

Instructions

Step 1: Gather all your ingredients. This includes the beef steaks, orange juice, apple cider vinegar, Worcestershire sauce, steak seasoning, black pepper, olive oil, and sea salt.

Step 2: Place the steaks in a large casserole dish. Pour the orange juice, cider vinegar, and Worcestershire sauce over the steaks. Make sure the steaks are well coated. Marinate the steaks, uncovered, in the refrigerator for about 45 minutes.

Step 3: While the steaks are marinating, preheat your oven to 425F (220C). After marinating, remove the casserole dish from the refrigerator. Cover the steaks with plastic wrap and allow them to come to room temperature for at least 15 minutes.

Step 4: Once the steaks have reached room temperature, take them out of the dish and place them on a clean surface. Generously rub both sides of the steaks with the steak seasoning and black pepper for extra flavor.

Step 5: Heat the olive oil in a cast-iron skillet over high heat. Once hot, add the steaks to the skillet and cook them until the bottom is lightly browned, around 2 1/2 minutes. Flip the steaks over and cook for another 2 minutes, or until the other side is browned and the center remains red.

Step 6: Carefully transfer the cast-iron skillet with the steaks into the preheated oven. Bake for 8 to 10 minutes, or until the steaks are firm and the center reaches a reddish-pink to light pink color. You can use an instant-read thermometer to check for doneness: 130F (54C) for medium-rare or 140F (60C) for medium.

Step 7: Once done, remove the steaks from the oven. Season with sea salt to taste. Let them rest for 5 minutes to allow the juices to redistribute before serving.

Recipe Tips

You can substitute rib-eye steaks instead of top sirloin for a richer flavor.
For best results, use fresh orange juice instead of juice from concentrate.

Nutrition Facts

Per serving:

Calories: 457
Total Fat: 15g (19% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 73mg (24% Daily Value)
Sodium: 2961mg (129% Daily Value)
Total Carbohydrate: 43g (16% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 28g
Protein: 32g (63% Daily Value)
Vitamin C: 134mg (149% Daily Value)
Calcium: 176mg (14% Daily Value)
Iron: 9mg (48% Daily Value)
Potassium: 1551mg (33% Daily Value)

Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

History and Origin

The art of searing steak in a cast iron skillet has deep roots in both American and European culinary traditions. Cast iron skillets were prized for their durability and ability to retain heat, making them an essential tool in kitchens across the world. The method of cooking steak in a hot skillet and finishing it in the oven evolved in steakhouses and home kitchens alike as a way to achieve a perfect sear while ensuring the steak remains tender and juicy. Though similar techniques can be found in various cuisines, the stovetop-to-oven method became a staple in American steak preparation, especially in the late 19th and early 20th centuries, as cast iron became widely available and more affordable for home cooks.

Regional Characteristics

This method of cooking is particularly popular in the United States, where it has become a favorite for preparing steaks at home. While grilling is often the first choice for outdoor cooking, this stovetop-to-oven technique is ideal for those looking to enjoy a perfectly cooked steak indoors, especially during the colder months when grilling outdoors is less practical. Regional variations can be seen in the types of marinades used. For example, in the South, Worcestershire sauce and vinegar-based marinades are common, while in the Midwest, simpler salt-and-pepper seasoning is often preferred to highlight the natural flavor of the meat.

What Sets It Apart from Similar Dishes

Unlike other common methods of cooking steak, such as grilling or broiling, the cast iron pan-seared method ensures a deeply caramelized crust without overcooking the interior. Grilled steaks often have a smoky flavor, but the even heat distribution of a cast iron skillet helps lock in the juices, ensuring a tender, succulent center. The combination of searing the steak on the stove and then finishing it in the oven offers more control over the cooking process, allowing for better results with minimal risk of overcooking.

Where Its Commonly Served

This dish is a favorite in American homes, particularly when a special meal is in order. Whether for a weekend dinner, a holiday celebration, or a weeknight treat, cast iron pan-seared steak is an easy yet elegant way to enjoy a restaurant-quality steak. Its also commonly found in steakhouses and upscale restaurants, where chefs use similar techniques to deliver tender, flavorful steaks. The dish pairs well with a variety of sides, including mashed potatoes, grilled vegetables, or a fresh salad.

Interesting Facts

The cast iron skillet, often called the "workhorse" of the kitchen, is known for its ability to hold heat and distribute it evenly. This makes it perfect for cooking steaks to the ideal temperature without hot spots.
Many home cooks swear by this method because it allows for a perfect crust and tender interior, even without the need for a grill. Some even use this method for thick cuts like ribeye or T-bone steaks.
The technique of finishing a steak in the oven after searing is often called the "reverse sear" when done in reverse order (starting in the oven and finishing on the stovetop). However, the traditional stovetop-to-oven method remains the most popular.
This recipe can easily be customized with different marinades or seasonings, with variations in the marinade from simple salt and pepper to more complex mixtures featuring garlic, herbs, or even wine and bourbon.

FAQ about Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

Yes, you can use other cuts like rib-eye or filet mignon. However, the cooking time may vary depending on the thickness of the steak. Just ensure that the steak is at least 1-inch thick for optimal results.

Marinating helps to tenderize the steak and add flavor, but if you're short on time, you can skip it. Just be aware that the steak might not have the same depth of flavor. If you skip the marinade, make sure to season the steak generously before searing.

If you don't have a cast iron skillet, you can use any oven-safe skillet, such as stainless steel. However, cast iron retains heat better and gives a superior sear. Just make sure the skillet you use is oven-safe.

Store leftover steak in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for longer, you can freeze it for up to 3 months. To reheat, you can use a low-temperature oven or a skillet over medium-low heat to avoid overcooking.

Yes, you can cook the steak entirely on the stove by searing it on both sides and cooking it over low heat to reach your desired doneness. However, using the oven helps achieve a more even cooking and ensures the inside of the steak remains juicy and tender while the outside gets a perfect sear.

If you don’t have Worcestershire sauce, you can substitute it with soy sauce or a mixture of balsamic vinegar and a little sugar. Keep in mind that the flavor might differ slightly, but it will still add depth to your marinade.

The best way to check steak doneness is by using an instant-read meat thermometer. For medium-rare, you want the temperature to reach 130°F (54°C), and for medium, it should be around 140°F (60°C). Let the steak rest for a few minutes before serving, as the temperature will rise slightly as it rests.

Yes, you can replace the orange juice with another type of citrus juice, like lemon or lime juice. Alternatively, you can use a splash of red wine or apple juice for a different flavor profile.

Yes, you can use this method for thicker steaks. Just adjust the cooking time in the oven. Thicker steaks may require a few extra minutes in the oven to reach your desired doneness. Be sure to check the internal temperature with a meat thermometer.

After removing the steak from the oven, let it rest for 5-10 minutes on a cutting board or plate. Resting the steak allows the juices to redistribute, making the steak more tender and juicy.

Comments

Summer

10/06/2025 01:52:54 PM

This has been my go to when my husband goes out of town. I treat myself to a nice steak. I’m too intimidated by our massive grill. This way of cooking has become my favorite especially with the marinade I grew up with. OMG it’s amazing! 1/4 cup of the following... red wine vinegar, soy sauce, dale’s, and Worcestershire. And of course, salt,pepper, and garlic the steak!

RedPoke2850

06/16/2023 09:02:50 PM

I have always made my steaks in a similar fashion. However, I never use a marinade let alone one as wasteful as this! Also, I finish mine in a low-heat oven, no more than 350 degrees for a few minutes. Anything higher than that they will be burned and tough! I make a light sauce from butter, steak drippings and red wine and it is perfection. My mouth is watering right now!

FunkyGrill9453

12/22/2024 11:40:28 PM

You don't need that much liquid to marinate for two tiny steaks ... its a huge waste. Use a gallon ziplock bag and cut the marinade to 1/4 cup OJ, tablespoon of vinegar, & tablespoon Worcestershire sauce. Not even sure why OJ is even in there ... odd, I replace it with wine or beer. Only add salt, you'll get a better sear ... season after the sear is done with pepper.

Missy

11/25/2020 02:41:16 AM

I used butter instead of olive oil, and per the tip from Anonymous, I put the pan in the oven immediately after flipping the steaks, it came out perfectly. I also used @rennhr's tip and made au jus with butter and white wine. Great results.

Karen Santmire Ward

03/27/2023 03:08:28 AM

Used 1 1/2" tenderloin steaks in the cast iron ... 2 1/2 minutes per side. Put into a pre-heated 400* oven for 5 minutes. Let rest 5 minutes and they were a perfect medium rare. Will never do them any other way. The key is the hot cast iron.

rennhr

01/08/2020 06:39:18 PM

My husband really liked this. I used a 1 lb petite sirloin and splashed a little pinot noir in the pan drippings while steak was resting. Then I reduced and finished with unsalted butter. Will definitely make again.

bob frink

04/13/2020 12:44:36 AM

I started the meal, not knowing I had no worchestire sauce. Np problem, went to the internet for substitutions, steak sauce, soy sauce. A bit apprehensive of the flavor of the marinade but continued on. IT WAS FANTASTIC. THe initial sear gave a great carmaelization to the meat, just be carefull for the oven part. Would recommend an oven instant thermometer. Would definitely make this again, serve it with some red potatoe salad and corn w/peppers

SneakyBran2855

02/08/2023 12:59:33 AM

Tried this method with a couple 1.5 in ribeyes. Worked very well, tender and juicy. Couple of recommended changes: sear a minute longer on each side for a thicker crust. Before placing in the oven, place some thyme sprigs on the steaks and a couple pads of butter on top of the thyme.

jolea

10/13/2020 03:22:08 AM

Delicious! Great alternative for grilling now that the weather is getting cooler. I added mushrooms to the skillet just before putting it into the oven. Otherwise,followed the recipe as written. Served with sauteed asparagus and a baked potato.

85xhtkbw72

11/28/2021 09:48:29 PM

I’ve used this method several times. This time I used NY strips and just salt, pepper, and dried onion in the oven. To add some moisture I used garlic butter in the skillet while in the oven.

jmf

01/27/2023 11:58:19 PM

We used a boneless ribeye just over an inch thick. We like rare steak. No marinade just steak rub and some salt and pepper. Room temp and into a hot cast iron pan for 2.5 minutes but only 1 min on the flip side. Then 425 oven in the same pan. 2 minutes in the oven then out of the pan to sit at room temp for 5, uncovered. That did the trick

Amy Carter

08/09/2025 11:33:43 PM

So flavorful, comforting, and easy.

Steve G

05/20/2025 10:27:31 PM

Followed all directions and the final product was well -done, way too overcooked for my liking. Kind of a waste of the steak.

DizzyPecan9002

05/20/2025 12:26:20 AM

I don’t like the smell of the cider vinegar.

Andrew Nguyen

05/08/2025 03:52:49 PM

I feel like I unlocked some cooking hack.

UpbeatDip7258

03/04/2025 12:55:22 AM

WOW! My wife and I followed this, well pretty much… wink! (Everybody wings it in a recipe, that’s what makes cooking fun!) Two minutes on a HOT cast iron seasoned pan, grill marks - 2 mins per side. In at 425 for 8mins. BOOM! Thanks for this great recipe guideline; oh and REST the meat for 5 minutes- SO WORTH IT! Woooo doggies!

Christine Lopez

12/29/2024 02:16:40 PM

So flavorful and satisfying.

Lisa Garsko-Wilson

12/13/2024 11:59:07 PM

Easy & Delicious!

WiseKnife4410

11/30/2024 10:54:58 PM

This is so easy and better than the outside grill!!!!!

Michele

11/27/2024 10:58:07 PM

Very easy...very yummy

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Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

Ingredients

Instructions

Recipe Tips

Nutrition Facts

History and Origin

Regional Characteristics

What Sets It Apart from Similar Dishes

Where Its Commonly Served

Interesting Facts

FAQ about Cast Iron Pan-Seared Steak (Oven-Finished) Recipe