Sandra This Bobby Flay Pan Seared Steak Finish In Oven is a juicy and flavorful recipe, which is made with orange juice and Worcestershire sauce. It’s a restaurant-quality dish, ready in about 2 hours 30 minutes.
Bobby Flay Pan Seared Steak Finish In Oven 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 Bobby Flay Pan Seared Steak Finish In Oven
- Make the Marinade: In a non-reactive bowl or a large resealable plastic bag, whisk together the orange juice, apple cider vinegar, and Worcestershire sauce.
- Marinate the Steaks: Add the sirloin steaks to the marinade, ensuring they are fully submerged or coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, but no more than 4 hours (the acid can make the meat mushy if left too long).
- Preheat Oven and Pan: Preheat your oven to 400°F (200°C). Place a cast-iron skillet or other heavy, oven-safe pan over high heat on the stovetop and let it get smoking hot, about 5-7 minutes.
- Prep the Steaks: Remove the steaks from the marinade and discard the used marinade. Pat the steaks completely dry with paper towels. This step is crucial for getting a good sear.
- Season the Steaks: Rub both sides of the dry steaks with olive oil. Season generously with the steak seasoning, sea salt, and freshly ground black pepper.
- Sear the Steaks: Carefully place the seasoned steaks in the hot skillet. Let them sear, undisturbed, for 2-3 minutes per side, until a deep, golden-brown crust has formed.
- Finish in Oven: Transfer the entire skillet with the steaks to the preheated oven. Roast for 4-6 minutes for medium-rare (130°F-135°F), or adjust the time for your preferred level of doneness.
- Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy steak.
- Serve: Slice the steaks against the grain and serve immediately.
Recipe Tips
- How do I get a perfect pan-sear? The two most important things are a completely dry steak (pat it dry with paper towels) and a smoking hot pan. A wet steak will steam instead of sear, and a pan that isn’t hot enough will just turn the steak a dull gray.
- How do I know when my steak is done? The most reliable way is to use an instant-read meat thermometer. Pull the steak from the oven when it’s about 5 degrees below your target temperature, as it will continue to cook while it rests.
- Medium-Rare: 130°F – 135°F
- Medium: 140°F – 145°F
- Medium-Well: 150°F – 155°F
- Why can’t I marinate the steak overnight? This marinade is high in acid from the orange juice and vinegar. While great for tenderizing, leaving the beef in it for too long (like overnight) will start to break down the proteins too much, resulting in a mushy or mealy texture.
- What if I don’t have an oven-safe skillet? No problem. Sear the steaks in your regular pan on the stovetop. After searing both sides, transfer the steaks to a foil-lined baking sheet and place that in the preheated oven to finish cooking.
What To Serve With Pan Seared Steak
This steak has a robust, tangy flavor that pairs well with classic, hearty sides.
- Bobby Flay Mashed Potatoes
- Roasted Asparagus or Brussels Sprouts
- A crisp wedge salad with blue cheese dressing
- Crusty bread to soak up any juices
How To Store Pan Seared Steak
- Refrigerate: Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
- Reheat: The best way to reheat steak without overcooking it is gently. Place sliced steak in a pan over low heat with a splash of beef broth until just warmed through. You can also use a microwave at 50% power in short bursts.
Pan Seared Steak Nutrition Facts
(Per 6oz steak serving, including marinade absorption)
- Calories: ~420 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 1050mg (will vary based on steak seasoning and salt)
- Total Carbohydrate: 15g
- Dietary Fiber: 0g
- Sugars: 10g (from orange juice)
- Protein: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use this marinade on other cuts of meat?
Yes, this would be fantastic on flank steak, skirt steak, or even pork chops.
What does “slice against the grain” mean?
Look for the long muscle fibers running through the steak. Slicing across those fibers (against the grain) severs them, making each bite much more tender and easier to chew.
My marinade didn’t make the steak tender, why?
This marinade is more for flavor than intense tenderizing. Sirloin is a leaner cut. For guaranteed tenderness, ensure you don’t overcook it (stick to medium-rare or medium) and always slice against the grain.
Try More Recipes:
- Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri Recipe
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
- Bobby Flay Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas Recipe
Bobby Flay Pan Seared Steak Finish In Oven
Description
A restaurant-quality sirloin steak marinated in a tangy orange and Worcestershire sauce, seared to a perfect crust, and finished in the oven.
Ingredients
Instructions
- Whisk orange juice, apple cider vinegar, and Worcestershire sauce to create a marinade.
- Marinate the sirloin steaks in the refrigerator for 2 to 4 hours.
- Preheat oven to 400°F. Preheat a heavy, oven-safe skillet on the stovetop over high heat.
- Remove steaks from marinade, pat completely dry with paper towels. Discard marinade.
- Rub steaks with olive oil and season all sides with steak seasoning, salt, and pepper.
- Sear steaks in the hot skillet for 2-3 minutes per side until a deep brown crust forms.
- Transfer the entire skillet to the preheated oven. Roast for 4-6 minutes for medium-rare (130°F).
- Remove steaks from the pan and let them rest on a cutting board for 5-10 minutes before slicing.
Notes
- Patting the steak completely dry after marinating is the most important step for a good crust.
- Do not marinate longer than 4 hours, as the high acid will negatively affect the meat’s texture.
- Use an instant-read thermometer for perfect doneness.
- Always slice the finished steak against the grain for maximum tenderness.
Bobby Flay Pan Seared Steak Finish In Oven
