Steak Pizzaiola
Steak Pizzailoa is a rustic, Neapolitan dish that simmers boneless ribeye in a sauce made with Carbone’s legendary Marinara.
Ingredients
- 16 ounces Boneless Ribeye steak
- Kosher Salt
- Black Pepper
- 2 grams Smoked Paprika
- 2 grams Tomato Powder
- Red Bell Peppers, deseeded and cut into ¾” strips ½
- White Onion, cut into ¾” petals
- 1 Chopped Garlic
- 1 Dried Oregano
- 2 ounces White Wine
- 1 Dried Rosemary
- 1/3 Marinara
- 2 tablespoons Extra Virgin Olive Oil
Instructions
In a saute pan sweat the garlic and onions in the extra virgin olive oil until they are slightly softened.
Add the peppers, oregano, rosemary and chili flakes. Cook until the peppers begin to soften.
Add the wine and reduce it by one half. Add the Sauce, heat through and taste for salt and pepper.
Season the steak with salt and black pepper and grill to desired doneness. Allow the steak to rest and season lightly with paprika and tomato powder.
Once rested, reheat the steak quickly on the grill, slice as desired and top with the sauce.
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Meet the stars of the show
The Reds
The sauces that made Carbone a household name. Classic Italian flavors crafted from hand-picked tomatoes and slow-simmered to perfection. Big flavor, bold energy, and pure red-sauce nostalgia in every jar.
Pizza Sauce
Straight from Thompson Street to your kitchen. Our Pizza Sauce captures the heart of a perfect NYC slice, balancing rich tomato sweetness with a little attitude. Regular or spicy, it’s your shortcut to that iconic Carbone taste.
The Whites
Rich, velvety, and unapologetically indulgent. From the original Alfredo to our newest creamy creations, these sauces prove white can steal the spotlight. Every bite tastes like a night out, even when you’re in.
