Pan-Seared Steak Pizzaiola

Pan-Seared Steak Pizzaiola
Photo by Scott Phillips


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

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
    • 1/4 teaspoon dried crushed
    • 2 1/2 tablespoons extra-virgin olive oil
    • 1 14-to 16-ounce can diced organic tomatoes in juice
    • 2 large cloves garlic
    • +2 other ingredients

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