Diva Tasting: Pan Seared Steak…

Cast Iron Pan Seared Steak

2 (8 Ounce) Beef Top Sirloin Steaks

2 Cups Orange Juice

1 Cup Apple Cider Vinegar

½ Cup Worcestershire Sauce

4 Teaspoons Olive Oil

2 Tablespoons Steak Seasoning, Or To Taste

Freshly Ground Black Pepper To Taste

Sea Salt To Taste


Step 1 Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.

Step 2 Preheat the oven to 425 degrees F (220 degrees C).

Step 3 Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.

Step 4 Heat olive oil in a cast-iron skillet over high heat.

Step 5 Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.

Step 6 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.

Step 7 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).

Step 8 Remove steaks from oven; season with salt. Let sit for 5 minutes before serving. Serve with garlic mash, garlic toast, garden salad, and beverage. Serves 2

Variation: May use rib-eye steak


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