Steak Pizzaiola — Cheap Cut, Slow Braise, Two Courses from One Pan

Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.

Heat olive oil in a wide, heavy skillet over high heat until just smoking, about 2 minutes.

Sear the steaks 2 minutes per side until deeply browned. Work in batches if needed — crowding drops the pan temperature and steams instead of sears. Remove steaks and set aside on a plate.

Reduce heat to medium. Add the sliced garlic and cook, stirring, for 1 minute until fragrant but not browned.

Add dried oregano and stir for 30 seconds to bloom it in the oil.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.

Crush the San Marzano tomatoes by hand directly into the pan. Taste and adjust salt — canned tomatoes already carry salt, so go easy.

Return the steaks to the pan, spoon sauce over them, and bring to a gentle simmer. Cover, reduce heat to low, and braise for 25 minutes.

Remove the lid and cook a further 5–8 minutes, stirring the sauce occasionally, until it thickens enough to coat a spoon. This step is not optional.

Scatter fresh basil leaves over the top and serve immediately. Reserve any leftover sauce for pasta.