Italian · Dinner
Pan-Seared Ribeye with Pizza Sauce
Costata alla Pizzaiola
A Neapolitan thrift dish that turned tougher cuts into Sunday lunch — a pan-fried ribeye finished in a quick tomato, garlic, oregano, and caper sauce that mimics the flavour of pizza, served with the pan juices.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
12gCarbs
3gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Pat the two 220g ribeye steaks dry with paper towel. Season both sides of each steak with 0.5 tsp salt and 0.5 tsp pepper. Thinly slice 6 garlic cloves. Mince 2 anchovy fillets. Drain 2 tbsp capers. Pit and halve 10 black olives. Chop 2 tbsp flat-leaf parsley.
2
Sear
Heat 2 tbsp olive oil in a wide skillet over medium-high heat until shimmering, about 1 minute. Working in batches if needed to avoid crowding, add the steaks and sear 2 minutes per side until deeply browned. Transfer to a warm plate to rest; they will be rare.
3
Bloom
Reduce heat to medium. Add remaining 2 tbsp olive oil, sliced garlic, minced anchovy, 0.5 tsp oregano, and chilli flakes. Cook 90 seconds until garlic turns pale gold and fragrant—do not burn.
4
Simmer
Pour in 400g tomato passata. Add capers, olives, and 0.5 tsp salt. Bring to a simmer over medium-low heat. Cook 8 minutes, stirring occasionally, until sauce thickens and oil separates at the edges.
5
Finish
Slip the rested steaks back into the pan along with any plate juices. Spoon sauce over the meat. Cook 90 seconds over medium-low heat until the steaks warm through to medium-rare without further cooking.
6
Plate
Transfer the steaks to warm plates. Pour the sauce over the top. Scatter chopped parsley and a pinch of dried oregano across the surface. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ribeye steak
- 1 tsp fine sea salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 6 garlic cloves
- 2 anchovy fillets in oil
- 1 tsp dried oregano
- 0.5 tsp dried chilli flakes
- 400g (14.1 oz) tomato passata
- 2 tbsp capers in brine
- 10 black olives
- 2 tbsp flat-leaf parsley