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Steak is marinated in the fridge for 45 minutes, then quickly pan-seared in a cast iron skillet before it is finished in the oven.
If you're making steaks inside, you've come to the right place. This technique for cooking steak in a cast iron skillet is unbeatable. What sets it apart? It starts on the stove in a cast iron skillet, but you'll finish the steak in the oven. The stovetop-to-oven method produces steaks with a deeply caramelized crust and a tender, perfectly cooked interior.
Why This Recipe Works
We love this oven-finished steak recipe for a lot of reasons. To name a few:
The Cast-Iron Skillet
The skillet is the star of the show. Why? Cast iron absorbs and retains heat like no other surface. It heats up fast and cooks evenly. A hot cast iron skillet puts a quick sear on steaks, creating a beautiful caramelized crust, without overcooking the center of the steak. Also, the cast iron skillet goes from stovetop to oven with ease.
The Choice of Steak
This recipe calls for beef top-sirloin steaks. Choose steaks that are at least 1-inch thick. If the steak is too thin, the inside will overcook before the beautiful caramelized crust can form on the outside. Of course, this stovetop-to-oven technique works well for more expensive cuts, too.
Cookdap community member Ken Turnbull loves the technique for thick steaks with nice marbling: "I learned this method from a good steak house almost 50 years ago and always have the best results," he says.
The Simple Marinade
This simple steak recipe calls for marinating your top-sirloin steaks in a simple marinade made up of common ingredients you likely have on hand: Orange juice, cider vinegar, olive oil, and Worcestershire sauce.
The ideal steak marinades are simple mixtures of acid (OJ and cider), fat (olive oil), and seasonings (Worcestershire sauce). The acid tenderizes the meat and delivers a tangy flavor foundation; the fat binds the marinade and helps prevent steaks from sticking; and the seasonings, well, they add flavor.
The Resting Time
Let the steaks sit for 5 to 10 minutes before serving to allow the juices to redistribute. As your steaks rest, they will also continue to cook slightly. For best results, use a meat thermometer to test for doneness. Here is what you're aiming for:
Rare: 125 degrees F (52 degrees C)Medium Rare: 130 degrees F (54 degrees C)Medium: 140 degrees F (60 degrees C)Medium Well: 150 degrees F (65 degrees C)Well Done: 160 degrees F (70 degrees C)
Cookdap Community Tips and Praise
"The outside had a perfect crust and inside it was extremely juicy and tender," says Jeffrey Klotzbach. "I would recommend it to anyone."
"A 1-inch thick steak is as thin as you want to go," says Ken Turnbull. "For medium rare, I find that between 1 and 2 minutes per side is all that is needed for the sear and that 5 minutes in a 425 degree oven is enough, if not too much, for a 1-inch steak."
"I used a 1-pound petite sirloin and splashed a little Pinot Noir in the pan drippings while the steak was resting," says rennhr. "Then I reduced the sauce and finished with unsalted butter. Will definitely make again."
Ingredients
- 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
Directions
Step 1
Gather all ingredients.
Step 2
Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce.
Step 3
Marinate, uncovered, in the refrigerator for 45 minutes.
Step 4
Preheat the oven to 425 degrees F (220 degrees C).
Step 5
Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.
Step 6
Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
Step 7
Heat olive oil in a cast-iron skillet over high heat.
Step 8
Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes.
Step 9
Flip and cook until browned on the other side and red in the center, about 2 minutes more.
Step 10
Transfer skillet with the steaks to the oven.
Step 11
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 12
Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.
Step 13
Enjoy!
Cook’s Notes:
You can also use rib-eye in this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 457 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat5g | 23% |
| Cholesterol73mg | 24% |
| Sodium2961mg | 129% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber1g | 3% |
| Total Sugars28g | |
| Protein32g | |
| Vitamin C134mg | 669% |
| Calcium176mg | 14% |
| Iron9mg | 48% |
| Potassium1551mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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Carefull, the steak cooks fast
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Carefull, the steak cooks fast
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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!
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For me the marinade was a little too tart for our taste. I did however like the method of cooking the steaks. Because the steaks I had were about an inch thick I cut the timing down for the oven but was still a little too done for me.
I will try the cooking method again with at least a 2 inch steak and a different marinade.
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For me the marinade was a little too tart for our taste. I did however like the method of cooking the steaks. Because the steaks I had were about an inch thick I cut the timing down for the oven but was still a little too done for me.
I will try the cooking method again with at least a 2 inch steak and a different marinade.
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I made it per instructions. Having never tried to cook a steak this way, I was skeptical. The outside had a perfect crust and inside it was extremely juicy and tender. I would recommend it to anyone.
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No OJ or apple cider vinegar – still turned out well.
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No OJ or apple cider vinegar – still turned out well.
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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.
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trust the cook tome provided… the steak cooks quick. Very good!
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trust the cook tome provided… the steak cooks quick. Very good!
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Had very little time so… hoisin sauce & red grapefruit juice. Yup. Don’t judge 😉 It was the method of cooking that intrigued me – worked great for multiple doneness eaters – medium rare to medium. Try it!
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Had very little time so… hoisin sauce & red grapefruit juice. Yup. Don’t judge 😉 It was the method of cooking that intrigued me – worked great for multiple doneness eaters – medium rare to medium. Try it!
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Interesting concept. Lost a point for the marinade and the oil.
Been cooking steaks in my cast iron pan for many years now without the marinade and never with oil.
A properly seasoned pan does not need oil…it just needs to be real hot and the steak will lift easily.
I find that between 1 and 2 minutes per side is all that is needed for the sear and that 5 minutes in a 425 degree oven is enough for a 1″ steak…if not too much. I like medium rare.
I agree with the Pinot Noir and butter and prefer Montreal Steak Spice as the seasoning, but salt and pepper alone is every bit as good.
I learned this method from a good steak house almost 50 years ago and always have the best results. Thick steaks with good marbling are the best candidates for this method. 1″ thick is as thin as you want to go. Good steaks don’t need a marinade. -
No changes
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No changes
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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
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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
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I used a different marinade, but followed the method and we were very pleased with the results!
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I used a different marinade, but followed the method and we were very pleased with the results!
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It’s the only way I fix steak now, right from the freezer!
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It’s the only way I fix steak now, right from the freezer!
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Made exactly as written and it was great! Thanks for a new staple in my menu!
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Made exactly as written and it was great! Thanks for a new staple in my menu!
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perfect, according to the meat eaters of my house.
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perfect, according to the meat eaters of my house.
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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. -
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. -
So good! Very easy to make your steak how you want it
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So good! Very easy to make your steak how you want it
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didn’t use any marinade, just cooked steaks using the cast iron pan. Awesome perfectly cooked stakes everytime! I like to make sure the steaks are dry (wipe down with paper towels) and seasoned with a good salt before I cook them
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didn’t use any marinade, just cooked steaks using the cast iron pan. Awesome perfectly cooked stakes everytime! I like to make sure the steaks are dry (wipe down with paper towels) and seasoned with a good salt before I cook them
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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.
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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.
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Made without the marinade. I was looking more for technique as we had some beautiful bacon wrapped filets. They turned out a perfect medium.
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Made without the marinade. I was looking more for technique as we had some beautiful bacon wrapped filets. They turned out a perfect medium.
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I’m not a big fan of marinading rib eye steak since it’s already tender enough. Cooking time called for was way too long for my taste. Depending on thickness of steak and personal preference for doneness, times can be adjusted up or down. Just keep in mind that when cooking at such a high heat steak can easily get overdone. Place dry (no added oil) cast iron skillet in oven and heat to 500 degrees. Bring steaks to room temperature. When oven has reached 500 degrees, pat steaks dry with paper towel, lightly oil and sprinkle with salt and pepper on both sides. Remove skillet from oven, place on stovetop, add steaks and cook on high heat for 30 seconds each side to sear. Put skillet with steaks back into oven. Cook for 2 minutes, flip steak and cook for 2 more minutes. Remove from oven and let steaks rest in skillet lightly tented for 3-5 minutes. If desired, top with small knob of butter and add a squeeze of fresh lemon juice.
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I’m not a big fan of marinading rib eye steak since it’s already tender enough. Cooking time called for was way too long for my taste. Depending on thickness of steak and personal preference for doneness, times can be adjusted up or down. Just keep in mind that when cooking at such a high heat steak can easily get overdone. Place dry (no added oil) cast iron skillet in oven and heat to 500 degrees. Bring steaks to room temperature. When oven has reached 500 degrees, pat steaks dry with paper towel, lightly oil and sprinkle with salt and pepper on both sides. Remove skillet from oven, place on stovetop, add steaks and cook on high heat for 30 seconds each side to sear. Put skillet with steaks back into oven. Cook for 2 minutes, flip steak and cook for 2 more minutes. Remove from oven and let steaks rest in skillet lightly tented for 3-5 minutes. If desired, top with small knob of butter and add a squeeze of fresh lemon juice.
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Excellent. Used filets probably an inch thick. Didn?t make the sauce.
Heated cast iron pan. Added a bit of oil. Cooked seasoned steak 2 minutes on one side. Flipped and immediately put into 425 degree oven for 9 minutes. (Maybe try 8 next time). Used finger test to check. Worked quite well. Then tented on plate for 4 minutes or so. -
I will definitely be making this again. So good – tender and great flavor.
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I will definitely be making this again. So good – tender and great flavor.
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OMG.. I have a rule when I try a new recipe to never change a thing to respect the Author. OMG don’t change a thing. This was simple easy and tasted amazing. No tweaks needed thank you
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I cooked my steak for 7 min not the recommended 8 min and it was super well done and burned. I’m mad and my wife won’t eat it. I’m even turned the oven down to 410 degrees! Cook for only 5 min tops then check it! Unless you like rubber steak! (These where thick t-bone steaks too! What a waste.)
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I cooked my steak for 7 min not the recommended 8 min and it was super well done and burned. I’m mad and my wife won’t eat it. I’m even turned the oven down to 410 degrees! Cook for only 5 min tops then check it! Unless you like rubber steak! (These where thick t-bone steaks too! What a waste.)
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Marinade? So-so. Tangy-okay-different. Cooking method (with some reviewer advice such as flip and stick in the oven?) – spot on! At 8 min in my cast iron + oven was a perfect medium steak. Not sure I would do the marinade again but the method is great – especially for MN winter months ahead! Thank you!
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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.
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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.
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The sirloin center cut steaks turned out 100% I followed the recipe but I made one mistake by adding the oil to the marinade. Oops. my steaks still turn out perfect. The next time I do it I won’t make the same mistake. For a side I baked a russet potato and boiled baby pealed carrots. Mmmm !
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The sirloin center cut steaks turned out 100% I followed the recipe but I made one mistake by adding the oil to the marinade. Oops. my steaks still turn out perfect. The next time I do it I won’t make the same mistake. For a side I baked a russet potato and boiled baby pealed carrots. Mmmm !
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Do not use this oven time unless you like well done steaks! I just ruined two beautiful strip steaks this way. I checked them at 7 minutes and they were already in the 160 degree range. These steaks were over an inch thick. Thanks for nothing
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Do not use this oven time unless you like well done steaks! I just ruined two beautiful strip steaks this way. I checked them at 7 minutes and they were already in the 160 degree range. These steaks were over an inch thick. Thanks for nothing
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I don?t use any marinade or sauce. It comes out perfect every time. Just stovetop and then in the oven.
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I don?t use any marinade or sauce. It comes out perfect every time. Just stovetop and then in the oven.
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DEFINITELY need to let meat cone to room temperature before sear, I gave this a shot, and my girlfriend and I would change only that..otherwise good Job ??
Bret + Jess Cameron Village/Raleigh NC -
Absolutely delicious!!! I had to substitute apple juice for the orange juice and then made it per the recipe with a 1 1/2 inch thick sirloin steak and it came out perfect and full of flavor. I also topped it with garlic butter before baking due to a comment on another review. Nice outside seared crusting and juicy inside. It could not have turned out better. Loved it!!!!!
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I used my own dry rub recipe and added butter after searing. It was great!
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Perfect as per recipe…wish I had used it before I got to 82 years old.
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Quick easy taste
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Love this method, you do have to watch your temps since the thickness of every steak varies but it was delicious and easy!
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Love this method, you do have to watch your temps since the thickness of every steak varies but it was delicious and easy!
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You have to be very careful of the cooking times if you are using a 1 to 1-1/2 inch cut, but once you get hang of it this is a great way to cook steaks. I have not tried the marinade recipe yet, but three and a half cups of marinade for two six-ounce steak seems like an awful waste.
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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
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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
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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.
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I didn’t like the marinade, but the cooking style was great!
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I didn’t like the marinade, but the cooking style was great!
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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.
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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.
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Trying this recipe reinforced two things in my mind. The first is that marinading steak is simply a way of masking the (lack of) flavor of bad beef. So is heavily peppering or otherwise seasoning a steak. If you have good beef, all you should ever do is poke a few holes in it with a knife, then add a little salt and a MAYBE little garlic powder. Anything else and you ruin the steak. Good beef has its own awesome flavor and, when cooked medium rare, can almost be cut with a butter knife or the side of your fork. Marinades and heavy spicing overwhelm that natural flavor and sometimes make it LESS tender.
If I’m dirtying a cast iron skillet to sear the meat, I might as well finish it in the skillet and not waste the time and electricity (or gas) preheating an oven. 5-7 minutes on each side on a medium to medium high setting, depending on how well you want the steak done, produces a perfect steak every time.
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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!
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Super easy & oh so tasty! I used an inexpensive cut, about 1.75″ thick. This will be my go to for sure!
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Super easy & oh so tasty! I used an inexpensive cut, about 1.75″ thick. This will be my go to for sure!
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i omitted the ground coriander (lack of having any) and my oven cook time went to a 20-minute oven cook time for a 2# thick cut ribeye. otherwise, it was cooked as per recipe. very good. a definite repeat recipe
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i omitted the ground coriander (lack of having any) and my oven cook time went to a 20-minute oven cook time for a 2# thick cut ribeye. otherwise, it was cooked as per recipe. very good. a definite repeat recipe
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This is a wonderfully simple but fantastic steak. I?ll be saving this to my favorites.
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This is a wonderfully simple but fantastic steak. I?ll be saving this to my favorites.
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I followed instructions with a filet mignon. The steak got burnt because of the high setting and I was very careful to do 2&1/2minutes, 2 minutes on either side. What a waste of a steak.
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I followed instructions with a filet mignon. The steak got burnt because of the high setting and I was very careful to do 2&1/2minutes, 2 minutes on either side. What a waste of a steak.
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Overdone! 425 is too high
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