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

Before being cooked in the oven, the steak is marinated for 45 minutes in the fridge before being pan-seared quickly in a cast iron skillet. You’ve come to the right place if you want to make steaks inside. The best way to cook steak in a cast-iron skillet is this one. What distinguishes it? In a cast-iron skillet, it starts on the stove, but the steak is cooked in the oven. Steaks cooked from stovetop to oven have a crust that is deeply caramelized and an interior that is tender and perfectly cooked.

Why It Works This Way

There are many reasons why we adore this recipe for oven-finished steak. A few examples:

The Cast-Iron Skillet

The skillet is the main attraction. Why? Like no other surface, cast iron retains and absorbs heat. It cooks evenly and quickly. A quick sear in a hot cast iron skillet gives steaks a beautiful caramelized crust without overcooking the center. Additionally, the cast iron skillet is simple to convert from oven to stovetop.

The Selection of Steak

Top sirloin beef steaks are required for this recipe. Steaks should be at least one inch thick. The inside of the steak will overcook before the beautiful caramelized crust on the outside can form if it is too thin. Obviously, this stovetop-to-oven method is also effective for more expensive cuts.

Ken Turnbull, a member of the Allrecipes community, enjoys using this method for thick steaks with nice marbling: “I learned this method almost 50 years ago from a good steak house, and I always get the best results,” he says.

The Convenient Marinade

Your top-sirloin steaks should be marinated in a straightforward marinade made from common ingredients that you probably already have on hand for this straightforward steak recipe: cider vinegar, olive oil, and orange juice with Worcestershire sauce.

Simple mixtures of acid (OJ and cider), fat (olive oil), and seasoning (Worcestershire sauce) make the best marinades for steaks. The acid makes the meat more tender and gives it a tangy flavor base; The fat helps to hold the marinade together and keeps the steaks from sticking; Additionally, the seasonings enhance flavor.

The Time of Rest

Before serving, allow the steaks to rest for 5 to 10 minutes to let the juices spread out. Your steaks will continue to cook slightly as they rest. Test for doneness with a meat thermometer for the best results. What you want is as follows:

Rare: Medium Rare: 125 degrees F (52 degrees C). Medium: 130 degrees F (54 degrees C). Medium Well, 140 degrees F (60 degrees C): 150 degrees Fahrenheit (65 degrees Celsius) 70 degrees Celsius, 160 degrees

Comments from the community of Allrecipes

Jeffrey Klotzbach says, “The inside was extremely juicy and tender, and the outside had a perfect crust.” I’d tell anyone to try it.”

According to Ken Turnbull, “A 1-inch thick steak is as thin as you want to go.” For a 1-inch steak, I find that a sear time of 1 to 2 minutes per side is sufficient for medium rare, and that 5 minutes in a 425-degree oven is sufficient, if not excessive.”

Rennhr says, “While the steak was resting, I used a 1-pound petite sirloin and splashed a little Pinot Noir in the pan drippings.” After that, I reduced the sauce and added unsalted butter at the end. will without a doubt make again.”

Carl Hanson contributed to the editing


  • 2 beef top sirloin steaks,
  • every 6 ounces,
  • 2 cups orange juice,
  • 1 cup apple cider vinegar,
  • 1 cup Worcestershire sauce,
  • 1 1/2 tablespoons steak seasoning (such as Fiesta Brand® Uncle Chris’), or to taste, freshly ground black pepper,
  • 2 teaspoons olive oil, sea salt, or sea salt to taste


  • In a large casserole dish, arrange the steaks side by side. Worcestershire sauce, cider vinegar, and orange juice should be added. Refrigerate for 45 minutes, uncovered, in the marinade.
  • Heat the oven to 425 degrees Fahrenheit (212 degrees Celsius).
  • Take the casserole dish out of the fridge. Steaks should be wrapped in plastic and allowed to come to room temperature for at least 15 minutes.
  • Rub steak seasoning and black pepper all over the steaks on a clean work surface.
  • In a cast-iron skillet, heat olive oil to a high temperature.
  • In a hot skillet, cook the steaks for 2 1/2 minutes or until the bottom is lightly browned. Cook the other side until browned and red in the middle, about 2 more minutes. Place the steaks in the skillet and into the oven.
  • Steaks should be cooked for 8 to 10 minutes in a preheated oven until they are firm and slightly pink in the middle. The temperature should range from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C) when an instant-read thermometer is inserted into the center.
  • Take steaks out of the oven; Add salt to taste. Before serving, allow to rest for five minutes.


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