Ribeye Steak Pizzaiola
Simple and delicious Steak Pizzaiola made with juicy ribeye steaks and flavorful tomato sauce made with garlic, oregano and basil. Done in just about 30 minutes, this makes for a great midweek dinner recipe!
Ingredients
- 4 Ribeye Steaks seasoned with salt and black pepper on both sides
- 20 Campari Tomatoes or canned San Marzano tomatoes
- 5 Garlic Cloves
- 1 Tbsp. Oregano
- 8 Basil Leaves
- 1/2 cup Dry White Wine like Sauvignon Blanc
- All Purpose Flour seasoned with salt and black pepper
- Sea Salt and Black Pepper for seasoning
- Extra Virgin Olive Oil
Instructions
Prep
- If using your own tomatoes, boil in water for about one minute, until you see the skin start to crack, and then remove. Place in cold water for two minutes. Remove the skin from the tomatoes, slice in half and squeeze out as many seeds as possible and then chop.
- Slice two garlic cloves in half and set aside for frying with the steaks. Mince the remaining garlic cloves and set aside for the pizzaiola sauce.
- Dredge the steaks with flour on both sides.
Cook
- Add a large drizzle of olive oil into two sauté pans. One will be used for the steaks and the other for the sauce cut down on cooking time.
- In the steak pan, add the sliced garlic and in the pizzaiola pan, add the minced garlic. Sauté each for about one minute.
- Add the tomatoes to the pizzaiola pan and season with salt, black pepper, oregano and the basil and sauté over low heat until the steaks are done cooking.
- Meanwhile, add the steaks to the steak pan and fry on each side for three to four minutes over medium heat. Once both sides are done, lower the heat and pour in the white wine. Flip the steaks over and let cook for one minute.
- Pour the pizzaiola sauce right on top of the steaks. Spread evenly over all of the steaks and let cook over medium-low heat for ten minutes.
- Remove from heat and serve.
Video
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