Ingredients
Scale
- 4 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the steaks with salt and pepper on both sides.
- Add the steaks to the skillet and sear for 3-4 minutes on each side until browned. Remove the steaks and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the crushed tomatoes, oregano, and red pepper flakes (if using). Stir well to combine.
- Return the steaks to the skillet, nestling them in the tomato sauce.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the steaks are cooked to your desired doneness.
- Garnish with fresh basil leaves before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Serve with crusty bread or over pasta to soak up the delicious sauce.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg