CAST IRON PAN RECIPES RECIPES

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.

Steps:

• Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the rib eye out of the refrigerator, bring it to room temperature.
• Once the oven reaches 500°F, remove the skillet out of the oven and place it on the stove over high heat for 5 minutes. Lightly coat steak with oil and season both sides with a large pinch of salt and black pepper.
• Instantly lay the ribeye in the center of the hot skillet. Sear 30 seconds don’t move ribeye. Turn over the steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. Turn the ribeye over, cook for an additional 2 more minutes. (If you prefer medium cooked steak, you add a minute to each turn.)
• Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.