Pan-seared T-bone Steak Puttanesca for Two

Puttanesca sauce is a classic tomato pasta sauce featuring olives, capers and anchovy. Prepared with fresh grape tomatoes here, this zesty sauce is ready in minutes and pairs wonderfully with this pan-seared steak.
Yield 2 Servings Prep. Time 15 min Cooking Time 30 min Total Time 45 min


Here are the following ingredients:

  • 1 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 1 lb/500 g)
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • 1 tbsp (15 mL) olive oil

Puttanesca Sauce

  • 2 tbsp (30 mL) olive oil
  • 2 cloves garlic, very thinly sliced
  • 1 tsp (5 mL) EACH dried oregano leaves and anchovy paste
  • ¼ tsp (1 mL) hot pepper flakes
  • 2 cups (500 mL) grape tomatoes, halved
  • ¼ cup (60 mL) halved pitted black or green olives
  • 2 tbsp (30 mL) red wine vinegar
  • 1 tbsp (15 mL) drained capers
  • ¼ tsp (1 mL) granulated sugar
  • 2 tbsp (30 mL) chopped fresh basil or parsley

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steak dry with paper towel and season all over with salt and pepper.

  2. Heat oil over medium-high heat in large heavy-bottom stainless skillet. Add steaks and cook for 4 to 6 minutes, turning once or until browned on both sides. Transfer steaks to a rack on a foil-lined rimmed baking sheet. Set skillet aside to make the sauce.

  3. Cook steak in preheated 400°F oven for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer steak to a cutting board and let rest for 5 minutes.

Puttanesca Sauce:
  1. Meanwhile, heat oil over medium heat in the reserved skillet. Cook garlic, oregano, anchovy paste and hot pepper flakes, stirring, for 1 to 2 minutes or until fragrant. Add tomatoes, olives, vinegar, capers, sugar and ¼ cup (60 mL) water; bring to a simmer. Cover and boil for 8 to 10 minutes or until thickened and saucy. Remove from heat; stir in basil.

  2. Carve meat from the bone, then across the grain into slices. Serve with Puttanesca Sauce.