To serve 4

 

4 tablespoons olive oil

1 teaspooon finely chopped garlic

2 cups peeled, seeded and coarsely chopped fresh tomatoes (about 1 1/2 pounds)

1 teaspoon dried oregano, crumbled

1/2 teaspoon salt

freshly ground black pepper

3 pound T-bone, porterhouse or sirloin, cut 1 inch thick

 

    TO PREPARE -

 

Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it.  Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds.  Add the tomatoes, oregano, salt and a few grindings of pepper and cook over moderate heat, stirring frequently.  In about 5 minutes most of the liquid from the tomatoes will have boiled away.  Remove the pan from the heat.

    

In a heavy 12-14 inch skillet, heat the remaining 2 tablespoons of olive oil, again until a light haze forms over it.  Over high heat, brown the steak in the oil for 1 or 2 minutes on each side, turning it with kitchen tongs, then lower the heat to moderate, and spoon the tomato sauce over and around the meat.  Cover and cook for 6 to 10 minutes, or until the steak is done to your taste.  (test by pressing it with a finger - when the steak is slightly resilient, neither soft nor firm, it is medium rare - or you can make a small incision near the bone with the tip of a sharp knife and judge by the redness of the meat.)

    

To serve, scrape the tomato sauce off the top of the steak into the skillet and transfer the steak to a carving board.  Simmer the sauce left in the skillet for 1 or 2 minutes, scraping in any browned bits of meat and sauce clinging to the bottom of the pan.  Taste for seasoning.  Carve the steak, arrange the slices on  a heated platter and moisten each slice with a little sauce.

 

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