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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.