Velvet Steak with Korean Chili Butter

Ingredients

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• 2 (6 ounce) beef top sirloin steaks
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• 2 cups orange juice
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• 1 cup apple cider vinegar
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• ½ cup Worcestershire sauce
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• 1 ½ tablespoons steak seasoning (such as Fiesta Brand Uncle Chris'), or to taste
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• freshly ground black pepper to taste
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• 2 teaspoons olive oil
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• sea salt to taste
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes.
3. 3
   Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.
4. 4
   Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
5. 5
   Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes.
6. 6
   Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven.
7. 7
   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).
8. 8
   Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.
9. 9
   Enjoy!