Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steak pan-seared and topped with a robust spicy tomato cacciatore sauce inspired by Italian Western flavors. This italian-inspired beef ready in about 30 minutes blends ribeye steak, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 12 oz ribeye steak with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering and hot, then sear the steak for 4 minutes on each side for medium-rare, or until desired doneness. Remove steak and let rest.
  2. Step 2: In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil. Add 1 medium diced yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and 1 medium diced red bell pepper, cooking for 3 minutes until softened.
  3. Step 3: Add 1/4 tsp crushed red pepper flakes and 14 oz canned crushed tomatoes, stirring to combine. Pour in 1/4 cup dry red wine and simmer the sauce for 10 minutes until it thickens and the alcohol smell dissipates.
  4. Step 4: Stir in 6 chopped fresh basil leaves and 1 tbsp drained capers, seasoning with salt to taste. Spoon the spicy tomato cacciatore sauce over the rested ribeye steak and serve immediately.

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Frequently asked questions

How long does Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Ribeye with Spicy Tomato Cacciatore Sauce?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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