This steak dish has a way of slowing things down, even on evenings that start rushed. The first time I made it, the kitchen filled with the smell of garlic and tomatoes simmering gently, and everything else faded into the background. Steak Pizzaiola isn’t flashy food. It’s honest, comforting, and deeply satisfying. A good piece of steak gets a short sear, then spends time resting in a rich tomato sauce until every bite feels tender and full.
This is the kind of recipe I save for weekends, quiet celebrations, or those Sundays when cooking feels like something to enjoy instead of rush through.
Why This Old-Style Steak Still Wins Hearts
There’s something timeless about this dish. It doesn’t rely on tricks or shortcuts.
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Turns a simple steak into something deeply comforting
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Tomato sauce softens and flavors the meat beautifully
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Works with many cuts of beef
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Feels special without being complicated
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Brings people to the table willingly
Once you try steak cooked this way, it’s hard to forget how good it tastes.
Ingredients That Matter
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2 ribeye steaks, about ½ to ¾ inch thick
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2 tablespoons extra virgin olive oil
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4 cloves garlic, sliced thin
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1 teaspoon red chili flakes
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2 tablespoons tomato paste
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2 cups tomato sauce
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¼ cup dry white wine
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2 tablespoons fresh basil, chopped
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1 tablespoon fresh oregano, chopped
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Salt to taste
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Black pepper to taste
Each ingredient plays its part. The tomatoes bring depth. Garlic and herbs build warmth. Wine lifts the sauce and pulls everything together.
Choosing the Right Steak
This dish started as a way to make tougher cuts tender. Thin cuts of round, flank, or sirloin work well when given more simmer time. These cuts soften slowly and absorb the sauce beautifully.
Ribeye brings richness and cooks faster. I prefer thinner ribeye steaks here since they sear quickly and stay juicy after a short simmer. Thickness matters more than price in this recipe.
Tomato Sauce Tips From My Kitchen
I lean on good canned tomatoes most days. They stay consistent and reliable. Fresh tomatoes shine during peak season and make a lighter sauce with a brighter finish.
Cooking tomato paste first matters. It deepens flavor and removes raw edges. Garlic should stay fragrant, never browned, so it doesn’t turn bitter.
The sauce improves with time. I often make it a day ahead and reheat gently before adding the steak.
Cooking the Steak Pizzaiola
I start by warming olive oil and garlic in a pan, followed by chili flakes. Tomato paste goes in next and cooks until slightly darkened. Tomato sauce and herbs follow, simmering gently until thick and rich.
The steaks get seasoned simply and seared in a hot skillet until browned. That crust adds flavor later. After searing, a splash of wine loosens the pan drippings, which then fold back into the sauce.
The steak returns to the pan and simmers gently. Thin ribeye needs only a few minutes per side. Leaner cuts take longer and benefit from patience.
Resting the steak before serving keeps it juicy and tender.
Variations Worth Trying
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Add olives or capers for a briny edge
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Stir in sliced bell peppers for sweetness
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Use cherry tomatoes for a lighter sauce
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Swap steak for chicken or pork chops
The base recipe welcomes small changes without losing its charm.
How I Like to Serve It
This dish loves simple sides.
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Crusty bread for soaking up sauce
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Plain pasta tossed lightly with olive oil
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Creamy mashed potatoes
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Steamed greens for balance
Some nights, the steak and sauce alone feel more than enough.
Storage and Leftovers
Leftovers store well in the fridge for up to three days. I reheat gently on the stove with a spoonful of water or sauce to keep the steak tender.
FAQs
What cut of steak works best?
Thin ribeye cooks quickly and stays juicy. Flank or sirloin works with longer simmering.
Can the sauce be made ahead?
Yes. It often tastes better the next day.
Is wine necessary?
No. Broth works as a replacement, though wine adds depth.
Can this be cooked fully in one pan?
Yes. A heavy skillet handles everything well.
Does this freeze well?
The sauce freezes nicely. Steak texture stays better when eaten fresh.
Steak Pizzaiola
Steak pizzaiola is a classic Italian-style dish where tender steaks slowly finish cooking in a rich tomato and herb sauce.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 to 5 garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 28 ounces tomato sauce
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- Salt, to taste
- 2 steaks, about ½ to ¾ inch thick
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ½ cup white wine
Instructions
- Warm the extra virgin olive oil in a saucepan over medium-high heat. Add the chopped garlic and chili flakes and cook briefly until fragrant. Stir in the tomato paste and cook, stirring often, until it deepens in color. Pour in the tomato sauce and add the basil and oregano, then lower the heat and let the sauce gently simmer until thick and well developed. Season with salt as needed.
- While the sauce simmers, season the steaks generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the steaks on both sides until nicely browned. Transfer them to a plate.
- Pour the white wine into the same skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly, then add the tomato sauce and cook for a few minutes to combine. Return the steaks to the pan and let them finish cooking in the sauce until they reach your preferred doneness.
- Serve the steaks hot with plenty of sauce spooned over the top.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1152Total Fat 79gSaturated Fat 21gUnsaturated Fat 58gCholesterol 211mgSodium 2003mgCarbohydrates 38gFiber 13gSugar 17gProtein 66g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Steak Pizzaiola feels like a reminder that good food doesn’t need to be rushed or complicated. It’s a dish rooted in patience, simple ingredients, and time spent letting flavors come together naturally. Cooking steak this way changes how you think about it. The meat becomes softer, richer, and deeply comforting, wrapped in a sauce that begs to be spooned up until the plate is clean.
I come back to this recipe when I want a meal that feels generous and grounding. It’s perfect for long dinners, shared bread, and quiet conversation at the table. Pour a glass of wine, let the sauce simmer, and enjoy the kind of cooking that rewards you for slowing down.
