Steak Pizzaiola
Steak Pizzaiola is like – well almost like – a steak with a pizza on top. Story has it that it dates back to Italy and it was a way to doll up real cheap cuts of beef to make them more palatable. Then as time moved on it became another way to serve real good cuts of steak. In restaurants it is usually done with a “New York Strip Sirloin”. But, you can do them with just about any cut of beef, even hamburgers if you want. Hey, you’re the boss.
Tonight we had some real good boneless rib eyes on hand and here is what we did.
How to make your Easy Steak Pizzaaiola
Take the steaks out of the fridge trim off any excess fat and let them sneak up a little closer to room temperature as you get the skillet ready.
Put the skillet on at medium high and throw a few pieces of the fat that you trimmed off into the skillet. Skid the pieces of fat around to get all of the skillet lubed up a little. That’s it. No oil or butter.
Let the skillet heat up and the steak get a little closer to room temp. Salt, pepper and garlic powder both sides of the steaks to get the most flavor for your Easy Steak Pizzaiola.
Sear both sides. How long that you sear them is going to depend on how thick they are and how rare or well done that you like your steak. I just poke them with a finger and if they are cooked on the outside but still soft on the inside they are rare. And, of course if they are firm to your poke they are done all the way thru. Then add the marinara sauce and after the marinara comes up to a rapid simmer give the steak another minute in the sauce. Remove the steaks to your serving dishes and top with some of the marinara sauce from the skillet.
I multi tasked and had some linguini ready. Just topped it off with the rest of the sauce from the skillet. Plus threw together some Carese Salad.
Lots of freshly ground parmesan on top of your Steak Pizzaiola and everything else.
And Chianti of course.
Another favorite Steak recipe of ours is this New York Strip Steak
Steak Pizzaiola
Ingredients
- 2 10-12 ounce boneless ribeye steaks or any cut of steaks that you prefer
- 3 cups marinara sauce
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 tablespoon garlic powder optional
Instructions
- Take the steaks out of the fridge trim off any excess fat and let them sneak up a little closer to room temperature as you get the skillet ready. Put the skillet on at medium high and throw a few pieces of the fat in. Skid them around to get all of the skillet lubed up a little. That's it. No oil or butter. Let the skillet heat up and the steak get a little closer to room temp. Just a few minutes more. Salt, pepper and garlic powder both sides of the steak.
- Sear both sides then add some of the marinara sauce and after the marinara comes up to a rapid simmer give the steak another minute or two in the sauce. Remove the steaks to your serving dishes and top with some of the marinara sauce from the skillet.
