MAKE THE TOMATO SAUCE

Cup of Yum
1. Heat the oil in a medium-sized sturdy pot over medium heat.
2. Add the garlic and cook, stirring frequently, until beginning to turn golden, about 3 minutes.
3. Add the tomatoes (with juice) and season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Increase heat to high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes.
5. Add basil and simmer for another 10 minutes more, stirring often.
6. Let cool slightly, then carefully transfer to a blender or food processor and puree.
7. Return to the pot and keep it warm on very low heat.

MAKE THE DISH

1. Season the steaks on both sides with salt and pepper.
2. Heat oil in a large, sturdy skillet over medium-high heat until hot, but not smoking. Add garlic halves and cook for 1 minute.
3. Add the steaks and sear one side for 2 minutes, then flip them over and sear the other side for 2 minutes then transfer to a plate.
4. Add red pepper flakes and oregano to the hot pan, then add the wine and cook, stirring frequently, until liquid is slightly reduced, about 2 minutes.
5. Add the pureed tomato sauce (1 cup) and stir.
6. Place the steaks into the sauce and cook for 6 to 10 minutes per side for medium (140°F), turning the steaks once, halfway through. Use an instant-read thermometer to ensure correct internal temperature. (The steaks will continue to cook even after you have removed them from the sauce.)
7. Add a little more water to the sauce if too thick. Place steaks on a serving dish, pour sauce over steaks. Garnish with basil and serve at once.