Pan-Seared Steak Pizzaiola

Pan-Seared Steak Pizzaiola
Photo by Scott Phillips


  • 2 rib-eye steaks (about 12 oz. each and 1 inch thick), trimmed of excess fat
  • 2 Tbs. unsalted butter; more as needed
  • ½ cup dry red wine (I use whatever I’ll be drinking with the meal, such as Chianti, Montepulciano, or Barbera)
  • 1 to 2 Tbs. chopped fresh flat-leaf parsley
  • 2 cups Marinara Sauce
  • 1 Tbs. olive oil; more as needed
  • 2 large onions, halved and thinly sliced
  • + 1 more ingredients
    • Salt and freshly ground black pepper

Cut each steak in half (to get four steaks) and pat them dry with paper towels. Season both sides with salt and pepper. In a 12-inch heavy frying pan over medium heat, melt the butter with the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until they’re well s...

View full recipe at Fine Cooking


Variations on Pan-Seared Steak Pizzaiola

  • Pan-Seared Steak Pizzaiola
    • 2 1/2 tablespoons extra-virgin olive oil
    • 2 16-ounce boneless each about 3/4 inch thick rib-eye steaks, each about 3/4 inch thick
    • +4 other ingredients

Best Wine Deals

See More Deals

Snooth Media Network