Steak Pizzaiola

Steak Pizzaiola

Ingredients for Steak Pizzaiola

  • Ribeye steak
  • For tomato sauce – San Marzano tomato sauce, tomato paste, garlic, red chili flakes, fresh basil, fresh oregano
  • White wine
  • Extra virgin olive oil
  • Salt and pepper

Start the sauce by heating extra virgin olive oil along with garlic and a little red chili flakes for a few minutes. Add in tomato paste and cook it for 4-5 minutes. Add in tomato sauce along with salt and fresh herbs and simmer. We love to simmer the tomato sauce for at least 40-45 minutes, so all the flavors get concentrated. You can use dried herbs in absence of fresh ones.

Season the steak with salt and pepper on both sides and sear for two or three minutes per side (we love a cast iron skillet for this dish). Searing adds flavor and helps keep the steak juicy as it finishes cooking in the sauce. After browning the steak on both sides, transfer it to a plate.

In the same skillet, add in white wine and let it reduce for about 3-4 minutes, scrapping the brown bits from the pan. Add in prepared tomato sauce and cook for 5 minutes.

Time to place the steak in the tomato sauce. Drench the steak with sauce. We cooked it 6 minutes and then flipped and cooked for 3-4 minutes for that medium rare doneness.

Cook for your desired doneness. Make sure you don’t over-cook these steaks. Use an instant -read thermometer to reach either medium-rare (120°F) or medium (140°F), the steaks will continue to cook even after you have removed them from the sauce. Serve steak immediately along with sauce.

Note: If using cuts like sirloin or flank steak, cook in the sauce for 20-40 minutes, until the steak is tender. Some tougher cuts might even take up to 1 hour to cook.

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