Cast Iron Skillet-Seared Steak (Finished in the Oven)

If you're cooking steaks indoors, this is the perfect method. Using a cast iron skillet for searing followed by oven-finishing is the ideal technique. What makes it special? You begin by searing the steak on the stovetop in a cast iron pan, then transfer it to the oven for the final cook. This combination results in a steak with a rich, crispy crust and a tender, perfectly cooked center.

Why This Recipe Is a Winner

There are many reasons we adore this oven-finished steak recipe. Here are just a few:

The Cast Iron Skillet

The skillet takes center stage here. Why? Cast iron retains heat better than any other cookware. It heats up quickly and distributes the heat evenly. A searingly hot cast iron skillet locks in the juices, creating a beautiful caramelized crust on your steak while keeping the inside tender and perfectly cooked. Plus, it seamlessly transitions from the stovetop to the oven.

The Choice of Steak

This recipe calls for top sirloin beef steaks. Aim for steaks that are at least 1 inch thick. Thinner cuts risk overcooking in the center before a proper crust can form. Of course, this stovetop-to-oven technique works wonderfully for premium cuts as well.

Dinogo community member Ken Turnbull swears by this method for thicker steaks with good marbling: "I picked up this technique from a great steakhouse nearly 50 years ago, and I still get perfect results every time," he shares.

The Simple Marinade

This straightforward steak recipe involves marinating your top sirloin steaks in a basic marinade made from ingredients you probably already have in your kitchen: orange juice, cider vinegar, olive oil, and Worcestershire sauce.

The best steak marinades are uncomplicated blends of acid (orange juice and vinegar), fat (olive oil), and seasonings (Worcestershire sauce). The acid tenderizes the meat and provides a zesty flavor base, while the fat helps bind the marinade and prevents the steak from sticking. The seasonings? They simply enhance the flavor.

The Resting Time

Allow the steaks to rest for 5 to 10 minutes before serving to give the juices time to redistribute. During this time, the steaks will continue to cook a little bit. For the most accurate results, use a meat thermometer to check for your desired doneness. Here’s what you should aim for:

Rare: 125°F (52°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium Well: 150°F (65°C)
Well Done: 160°F (70°C)

Dinogo Community Tips and Praise

"The outside had the perfect sear, and the inside was incredibly juicy and tender," says Jeffrey Klotzbach. "I highly recommend it to anyone."

"A 1-inch thick steak is the thinnest I'd go," shares Ken Turnbull. "For medium rare, I find that searing for 1 to 2 minutes per side and then roasting for 5 minutes at 425°F is just about perfect for a 1-inch steak."

"I used a 1-pound petite sirloin and added a splash of Pinot Noir to the pan drippings while the steak rested," says rennhr. "Then I reduced the sauce and finished it off with unsalted butter. Will definitely make this again."

Contributed by Carl Hanson.

Ingredients List

• 2 (6 ounce) beef top sirloin steaks

• 2 cups orange juice

• 1 cup apple cider vinegar

• ½ cup Worcestershire sauce

• 1 ½ 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

Instructions

Collect all the ingredients you'll need.

Arrange the steaks side by side in a large casserole dish. Pour in orange juice, cider vinegar, and Worcestershire sauce. Let the steaks marinate, uncovered, in the fridge for 45 minutes.

Preheat your oven to 425°F (220°C). Take the casserole dish out of the fridge. Cover the steaks with plastic wrap and let them come to room temperature for at least 15 minutes.

Place the steaks on a clean surface and generously coat them with steak seasoning and freshly cracked black pepper.

Heat olive oil in a cast-iron skillet over high heat. Sear the steaks in the hot skillet for 2 ½ minutes until the bottom is lightly browned.

Flip the steaks and cook for an additional 2 minutes until browned on the other side and still red in the center. Transfer the skillet to the oven with the steaks inside.

Place the steaks in the preheated oven and bake for 8 to 10 minutes, until they are firm with a reddish-pink to light pink center. The internal temperature should read between 130°F (54°C) and 140°F (60°C) when measured with an instant-read thermometer.

Take the steaks out of the oven and season with salt. Allow them to rest for 5 minutes before serving.

Enjoy your meal!

Recipe Tips

Editor's Note:

The nutrition data provided includes the total amount of marinade ingredients. Actual consumption will vary depending on how much marinade is used.

Nutrition Facts (per serving)