See Pomodoro sauce recipe above to make the sauce. Return the sauce to the pan, add basil, and cook for 10 minutes. If making ahead, cool down and refrigerate for up to 1 week.

Season the steaks on both sides with salt and pepper.

Heat oil in a large, sturdy skillet over medium-high heat until hot but not smoking. Add garlic halves and cook for

1 minute. Add steaks and sear each side for 2 minutes, then transfer them to a plate.

Add red pepper flakes and oregano to hot pan, then add wine and cook, frequently stirring, until the liquid is reduced, about 2 minutes. Add 2 cups of tomato sauce; stir. Place steaks into sauce and cook for 6–10 minutes per side for medium (140°F) or to desired doneness, adding a bit more water if the sauce is too thick. Use a thermometer to ensure the correct internal temperature.

Slice steaks and place on a serving dish, then pour sauce over them. Garnish with basil and serve at once.