Cast Iron Pan-Seared Steak (Oven-Finished)

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.