Easy Steak Pizzaiola
This easy and flavorful steak pizzaiola recipe is made from a beautiful thick ribeye in a hearty tomato sauce.
Equipment
- Large deep skillet or pan
Ingredients
- 1 thick ribeye (or steak of your choice such as strip steak, filet, sirloin etc)
- 28 oz whole, peeled tomatoes (preferably San Marzano)
- 28 oz crushed tomatoes
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic (minced)
- 2 tbsp basil, dried
- 1 tbsp oregano, dried
- 1/8 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt (and more to taste)
- 1/2 tsp black pepper, fresh ground
- 3 tbsp Pecorino Romano cheese, grated
Instructions
Cook the steak
- Season steak with kosher salt and pepper.
- Preheat large, deep skillet or pan over medium high heat. Add 2 tbsp of oil. When oil is shimmering, add the steak to the pan.
- Cook the steak until a nice brown crust forms on the first side. Don't be tempted to touch the meat while this happens. Typically this will take 3-4 minutes. Flip the steak and cook on the other side for another few minutes. Set steak aside. The steak is not fully cooked at this point. It will further cook in the sauce.
Make the tomato sauce
- In the skillet which the steak was removed from, over medium heat, add the onions. Saute until translucent. Add the garlic and cook for 30 seconds or until fragrant being careful not to burn it. Scrape up any leftover brown bits from the steak and mix into the onions (there is great flavor there).
- To the same skillet, add the basil, oregano, and red pepper flakes. Cook for 10 seconds then add all of the tomatoes. Reduce heat to low.
- Stir the sauce to combine and simmer for 5 minutes. Add the steak back to the skillet and continue to cook until desired internal temperature. Depending on the thickness of this steak, this will vary.
- When steak is desired temperature, remove from pan and place on plate. Top steak with sauce, a drizzle of olive oil, Pecorino Romano and oregano. Serve immediately.