Place steaks in a casserole dish.

Add orange juice, apple 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 for at least 15 minutes.

Heat olive oil in a cast-iron skillet over high heat.

Place steaks on a clean work surface.

Rub steaks generously with steak seasoning and black pepper.

Cook steaks in the hot skillet until lightly browned on the bottom, about 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 preheated oven.

Bake until steaks are firm and reddish-pink to lightly pink in the center, about 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.