Pat steaks dry with clean paper towels to remove any excess moisture. Season the steaks generously with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 30 seconds to 1 minute on each side or until they are nicely browned. This step will give the steaks a nice crust. Once seared, remove the steaks from the skillet and set them aside.

Add the minced garlic and sauté for about 1 minute in the same skillet until fragrant. Scrap the browned bits off the bottom of the pan.

Pour in the crushed tomatoes, dried oregano, fresh basil, and red pepper flakes. If you're using red wine, add it at this stage. Stir well to combine all the flavors.

Stir in the green olives and capers.

Place the seared steaks back into the skillet, nestling them into the tomato sauce along with the olives and capers. Spoon some of the sauce over the steaks.

Reduce the heat to low, cover the skillet with a lid, and let the steaks simmer in the sauce for about 15 minutes, or until the steaks are cooked to your desired level of doneness, and the flavors meld together.

Once the steaks are cooked, remove them from the skillet and place them on serving plates.

Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a splash of water to thin it out. If it is too thin, you can add 1 tablespoon of tomato paste. 

Spoon the sauce, green olives, and capers over the steaks and garnish with fresh basil leaves. Serve the Steak Pizzaiola hot. It pairs well with a side of crusty bread.