Seared Steak Pizzaiola

This Seared Steak Pizzaiola recipe is something to behold.  The Loon was a tad bit skeptical at first.  He felt like he doesn’t want anything to get in the way of his favorite food on the planet…an amazing steak.  But I assured him, he would love this Seared Steak Pizzaiola.

Seared Steak Pizzaiola recipe

The ingredients are simple and straightforward. But, boy, oh boy, do they all come together to make an all-star dish.

Seared Steak Pizzaiola recipe

Of course, it all starts with a good steak. I’d recommend not scrimping here. Find a butcher you like, and ask for a couple of 3/4″ t-bones, or shell steaks. And bring ’em home to make this incredible Seared Steak Pizzaiola recipe!

Seared Steak Pizzaiola recipe

The tomato sauce in this Seared Steak Pizzaiola is so deep in flavor and truly is an amazing compliment to the tender juicy porterhouse steak. I’m telling you, it doesn’t get much better than a well prepared Seared Steak Pizzaiola recipe! I mean…just look at that!!

The tomato sauce in this Seared Steak Pizzaiola is so deep in flavor and truly is an amazing compliment to the tender juicy porterhouse steak.  I'm telling you, it doesn't get much better than a well prepared Seared Steak Pizzaiola recipe!

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Now, let’s make this Seared Steak Pizziola recipe!

Seared Steak Pizzaiola
 
Prep time
Cook time
Total time
 
This Seared Steak Pizzaiola is truly spectacular. The tomato sauce is so deep in flavor and is the perfect compliment to the juicy tender bone-in t-bone steak! You will NOT be disappointed with this incredible dish!
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2 - 4
Ingredients
  • FOR THE TOMATO SAUCE:
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 28-oz. can whole San Marzano tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh basil, chopped
  • FOR THE DISH:
  • 2 (Two) ¾"-thick T-bones steaks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, peeled and halved
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh oregano, chopped (1 teaspoon dried...but fresh is best)
  • ½ cup white wine
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
  1. MAKE THE TOMATO SAUCE:
  2. Heat the oil in a medium-sized sturdy pot over medium heat.
  3. Add the garlic and cook, stirring frequently, until golden, about 3 minutes.
  4. Add tomatoes (with juice) and season with a healthy pinch of salt and pepper.
  5. Increase heat to high and bring the sauce to a boil and cook until liquid has reduced slightly, about 5 minutes.
  6. Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
  7. Add basil and cook for another 15 minutes more.
  8. Let cool slightly, then carefully transfer to a blender or food processor and puree.
  9. Return to the pot and keep it warm on very low heat.
  10. MAKE THE DISH:
  11. Season the steaks on both side with salt and pepper.
  12. Heat oil in a large, sturdy skillet over medium-high heat until hot, but not smoking.
  13. Add garlic halves and cook for 1 minute.
  14. 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.
  15. 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.
  16. Add the pureed tomato sauce (1 cup) and stir.
  17. Place the steaks into the sauce and cook for 8 - 10 minutes, turning the steaks once, halfway through.
  18. Add a little more water to the sauce if too thick.
  19. Place steaks on a serving dish, pour sauce over steaks.
  20. Garnish with parsley.
  21. Enjoy!

 

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