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A cast-iron skillet filled with to seared steaks covered in a tomato sauce for steak pizzaiola.

Steak Pizzaiola

Course: Entree
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 people
Calories: 846kcal
Author: Kris Longwell
Steak Pizzaiola is truly spectacular. The tomato sauce is so deep in flavor and is the perfect complement to the perfectly seared and braised steak! You will NOT be disappointed with this incredible dish!
Print Recipe

Equipment

  • A medium-sized pot and a large sturdy skillet, such as cast-iron.

Ingredients

FOR THE TOMATO SAUCE

  • 3 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 28 oz can tomatoes San Marzano, whole
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon basil fresh, chopped

FOR THE DISH

  • 2 steaks about½ to ¾-inch thick, each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 2 garlic cloves peeled and halved
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon oregano fresh, chopped (1 teaspoon dried...but fresh is best)
  • ½ cup white wine
  • 1 tablespoon basil fresh, chopped, for garnish

Instructions

MAKE THE TOMATO SAUCE

  • Heat the oil in a medium-sized sturdy pot over medium heat.
  • Add the garlic and cook, stirring frequently, until beginning to turn golden, about 3 minutes.
  • Add the tomatoes (with juice) and season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Increase heat to high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  • Add basil and simmer for another 10 minutes more, stirring often.
  • Let cool slightly, then carefully transfer to a blender or food processor and puree.
  • Return to the pot and keep it warm on very low heat.

MAKE THE DISH

  • Season the steaks on both sides with salt and pepper.
  • Heat oil in a large, sturdy skillet over medium-high heat until hot, but not smoking. Add garlic halves and cook for 1 minute.
  • Add the steaks and sear one side for 2 minutes, then flip them over and sear the other side for 2 minutes then transfer to a plate.
  • Add red pepper flakes and oregano to the hot pan, then add the wine and cook, stirring frequently, until liquid is slightly reduced, about 2 minutes.
  • Add the pureed tomato sauce (1 cup) and stir.
  • Place the steaks into the sauce and cook for 6 to 10 minutes per side for medium (140°F), turning the steaks once, halfway through. Use an instant-read thermometer to ensure correct internal temperature. (The steaks will continue to cook even after you have removed them from the sauce.)
  • Add a little more water to the sauce if too thick. Place steaks on a serving dish, pour sauce over steaks. Garnish with basil and serve at once.

Video

Notes

The sauce can be made up to 1 to 2 days in advance.  Keep in an air-tight container in the fridge.  Gently reheat in a pot on the stove over low heat before proceeding with the recipe. 
We love using ribeye for the steaks, but strip, sirloin, or porterhouse are all good choices.  
If the sauce gets a little too thick, thin it with a little water. 
Leftovers can be kept in an air-tight container in the fridge for up to 5 days.  The sauce can be frozen for up to 2 months. 
Meat temperatures:
  • 125° F: Rare
  • 135° F: Medium-Rare
  • 145° F: Medium
  • 150° F: Medium-Well
  • 160° F: Well (not recommended)

Nutrition

Calories: 846kcal | Carbohydrates: 5g | Protein: 46g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 41g | Cholesterol: 138mg | Sodium: 127mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 5mg