Sear-Roasting Steak Marinade (Cliff House Copycat)

This recipe was originally for Filet Mignon, but I use it for other cuts of steaks as well.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  orange juice
• 3  tablespoons brown sugar
• 2 1⁄3 tablespoons  balsamic vinegar
• 1  tablespoon fish sauce
• 1⁄2 tablespoon soy sauce
• 1  teaspoon sambal oelek
• 1  teaspoon garlic powder
• 1⁄2 teaspoon curry powder
• 1⁄4 teaspoon mustard powder
• 1⁄4 teaspoon ginger powder
• 1  pinch cinnamon

Directions

1. Mix all ingredients together. Use as a marinade for beef steaks. Allow the meat to marinate over night. Preheat oven to 400 degrees F. In a cast-iron frying pan over medium-high heat, heat 2 tablespoons olive oil. Remove steaks from marinade. Sear the steaks on all sides (they will look back & chared because of the sugar in the marinate), moving them with tongs a little so they don't stick to the bottom. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook until desired temperature:
2. Rare - 120 degrees F.
3. Medium Rare - 125 degrees F.
4. Medium - 130 degrees F.
5. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
6. As a toper: Reduce 1/2 of dry red wine to a syrup consistency . Add the juices that accumulate from resting steaks. Remove pan from heat. Add the 2 tablespoons of butter and mix it in by swirling the pan. Pour over steaks just before serving.