Name: Steak Pizzaiola
Yield: 4 servings
Ingredients: 2 1/2-inch-thick boneless rib eyes, room temperature; 2 tablespoons olive oil, plus more for serving; 2 garlic cloves, thinly sliced; 1 sprig basil; 1 cup Classic Marinara Sauce

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Photo by Alex Lau

Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.

Recipe information

Yield
4 servings

Ingredients

2 1/2-inch-thick boneless rib eyes, room temperature

2 tablespoons olive oil, plus more for serving

2 garlic cloves, thinly sliced

1 sprig basil

1 cup Classic Marinara Sauce

Preparation

Step 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. 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. Add basil and red pepper flakes, then marinara. Bring mixture to a simmer and spoon sauce over steaks to smother. Cook steaks until just cooked through but still pink in the center, about 3 minutes.
Step 2
Transfer steaks and sauce to a platter. Sprinkle with oregano and drizzle with oil.