How To Finish Steak In The Oven 15 Steps With Pictures Recipes
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- 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.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
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- If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture.
- Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable.
- Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.
- Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side.
- Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
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