Rating: 4.44 stars
39 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.

Recipe Summary test

prep:
5 mins
cook:
12 mins
additional:
1 hr 5 mins
total:
1 hr 22 mins
Servings:
2
Yield:
2 steaks
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

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

  • 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.

  • 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).

  • Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

Cook's Notes:

You can also use rib-eye in this recipe.

Make sure to use real orange juice, not from concentrate.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

457 calories; protein 31.5g; carbohydrates 42.8g; fat 15.2g; cholesterol 73.4mg; sodium 2961.1mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
04/25/2019
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! Read More
(10)

Most helpful critical review

Rating: 2 stars
06/07/2019
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. Read More
(9)
39 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/25/2019
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! Read More
(10)
Rating: 2 stars
06/07/2019
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. Read More
(9)
Rating: 4 stars
03/16/2019
Carefull, the steak cooks fast Read More
(5)
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Rating: 4 stars
01/08/2020
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. Read More
(3)
Rating: 3 stars
09/08/2018
Pretty standard recipe but there's a problem with the technique listed. Once the steak is flipped to sear and brown the 2nd side it should immediately be placed in the oven. The meat will sear and brown properly with the residual heat of the pan especially if it is cast iron. If you sear the 2nd side first & then put it in the oven that side will continue past browning and on to burning. Read More
(3)
Rating: 5 stars
11/25/2020
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. Read More
(2)
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Rating: 5 stars
12/27/2020
Made without the marinade. I was looking more for technique as we had some beautiful bacon wrapped filets. They turned out a perfect medium. Read More
(2)
Rating: 4 stars
01/08/2021
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. Read More
(2)
Rating: 5 stars
11/19/2019
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. Read More
(2)