Mohamed Shili This delicious pan-seared steak recipe, inspired by Bobby Flay, is a quick and simple way to enjoy a restaurant-quality meal at home. Juicy, tender, and perfectly seasoned, it combines a zesty marinade with a crisp sear. Easily customizable with pantry staples, this recipe is perfect for weeknight dinners or special occasions alike!
Recipe 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
How To Make Pan Seared Steak Finish In Oven?
- Marinate the steaks: Place the steaks side by side in a large casserole dish. Add the orange juice, apple cider vinegar, and Worcestershire sauce. Marinate uncovered in the refrigerator for 45 minutes.
- Preheat and temper: Preheat your oven to 220°C / 425°F. Remove the casserole dish from the refrigerator. Cover the steaks with plastic wrap and let them come to room temperature for at least 15 minutes.
- Season the steaks: Place the steaks on a clean work surface and generously rub them with the steak seasoning and freshly ground black pepper.
- Sear the steaks: Heat the olive oil in a cast-iron skillet over high heat. Add the steaks and cook for 2½ minutes on one side until lightly browned. Flip and cook for another 2 minutes on the other side.
- Finish in the oven: Transfer the skillet with the steaks to the preheated oven. Cook for 8-10 minutes, or until the internal temperature reads (54-57°C / 130-135°F for medium-rare.)
- Rest and serve: Remove the steaks from the oven and sprinkle with sea salt. Let them rest for 5 minutes to lock in the juices. Serve and enjoy!
Recipe Tips:
- Let the steaks come to room temperature: Always let your steaks sit at room temperature for at least 15 minutes before cooking. Cold steaks won’t cook evenly and can result in a tough texture.
- Use a cast-iron skillet for the best sear: A heavy skillet holds heat well and creates that beautiful, crispy crust that makes steaks irresistible.
- Don’t overcrowd the skillet: Cook the steaks one at a time or ensure they have enough space. Overcrowding lowers the pan’s heat, which prevents a proper sear.
- Check doneness with a thermometer: Use an instant-read thermometer for accuracy. For medium-rare, aim for 54-57°C (130-135°F), and for medium, 57-60°C (135-140°F).
- Rest the steaks before serving: After cooking, let the steaks rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pan-seared steak cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the steak to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer the steak to the refrigerator overnight before reheating.
- Reheat: Heat a small amount of oil in a skillet over medium heat. Cook the steak for 2-3 minutes on each side, flipping occasionally, until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 steak (approximately 170g / 6oz)
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 35g
Check out More Recipes:
Bobby Flay Pan Seared Steak Finish In Oven
Description
This delicious pan-seared steak recipe, inspired by Bobby Flay, is a quick and simple way to enjoy a restaurant-quality meal at home. Juicy, tender, and perfectly seasoned, it combines a zesty marinade with a crisp sear. Easily customizable with pantry staples, this recipe is perfect for weeknight dinners or special occasions alike!
Ingredients
Instructions
- Marinate the steaks: Place the steaks side by side in a large casserole dish. Add the orange juice, apple cider vinegar, and Worcestershire sauce. Marinate uncovered in the refrigerator for 45 minutes.
- Preheat and temper: Preheat your oven to 220°C / 425°F. Remove the casserole dish from the refrigerator. Cover the steaks with plastic wrap and let them come to room temperature for at least 15 minutes.
- Season the steaks: Place the steaks on a clean work surface and generously rub them with the steak seasoning and freshly ground black pepper.
- Sear the steaks: Heat the olive oil in a cast-iron skillet over high heat. Add the steaks and cook for 2½ minutes on one side until lightly browned. Flip and cook for another 2 minutes on the other side.
- Finish in the oven: Transfer the skillet with the steaks to the preheated oven. Cook for 8-10 minutes, or until the internal temperature reads (54-57°C / 130-135°F for medium-rare.)
- Rest and serve: Remove the steaks from the oven and sprinkle with sea salt. Let them rest for 5 minutes to lock in the juices. Serve and enjoy!
Notes
- Let the steaks come to room temperature: Always let your steaks sit at room temperature for at least 15 minutes before cooking. Cold steaks won’t cook evenly and can result in a tough texture.
- Use a cast-iron skillet for the best sear: A heavy skillet holds heat well and creates that beautiful, crispy crust that makes steaks irresistible.
- Don’t overcrowd the skillet: Cook the steaks one at a time or ensure they have enough space. Overcrowding lowers the pan’s heat, which prevents a proper sear.
- Check doneness with a thermometer: Use an instant-read thermometer for accuracy. For medium-rare, aim for 54-57°C (130-135°F), and for medium, 57-60°C (135-140°F).
- Rest the steaks before serving: After cooking, let the steaks rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Bobby Flay Pan Seared Steak Finish In Oven