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

Pan-seared T-bone Steak Puttanesca for Two

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

T-Bone Steak