Ingredients
Equipment
Method
- Season the steaks generously with salt and pepper on both sides. Let them rest at room temperature for 10 minutes – this crucial step ensures even cooking and helps achieve that perfect sear that locks in the juices.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. When the oil shimmers, carefully place the steaks in the pan. Sear for 3-4 minutes per side until a beautiful golden crust forms. Remove steaks and set aside – they'll finish cooking in the sauce later.
- In the same skillet, add sliced onions to the remaining oil and fond from the steaks. Cook for 4-5 minutes until softened and lightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant – be careful not to burn it.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, then add the crushed tomatoes, oregano, and red pepper flakes. Season with salt and pepper to taste.
- Return the seared steaks to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes for medium doneness. The sauce should bubble gently around the edges.
- Scatter capers and torn basil leaves over the dish. Let it rest for 2-3 minutes off the heat, then garnish with fresh parsley before serving.
Notes
For best results, don't skip the initial searing step as it creates crucial flavor through the Maillard reaction. Use high-quality San Marzano tomatoes for authentic taste. The dish can be prepared ahead - make the sauce up to 2 days in advance and sear steaks just before serving. Store leftovers for up to 3 days in the refrigerator; flavors actually improve overnight. Can be frozen for up to 3 months.
