Steak Pizzaiola to die for!

Steak Pizzaiola

In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. From the Palizzi Social Club in Philly uses very thin cut rib-eye but feel free to use a boneless rib eye, it’s easier to serve family style

What you need:

• 2 ½-inch-thick boneless rib eyes, room temperature

• Kosher salt, freshly ground pepper

• 2 tablespoons olive oil, plus more for serving

• 2 garlic cloves, thinly sliced

• 1 sprig basil

• Small pinch of crushed red pepper flakes

• 1 cup Classic Marinara Sauce

• Dried oregano (for serving)

1. Season steaks generously with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook steaks, undisturbed, until deeply browned underneath, about 3 minutes.

2. Turn and drain all but 1 Tbsp. fat from skillet (if needed). Place garlic next to steaks and cook, stirring occasionally, until beginning to brown around edges, about 30 seconds.

3. Add basil and red pepper flakes, then marinara. Bring mixture to a simmer and spoon sauce over steaks to smother.

4. Cook steaks until just cooked through but still pink in the center, about 3 minutes.

5. Transfer steaks and sauce to a platter. Sprinkle with oregano and drizzle with oil.