Rib-Eye Steaks with Smokey Arrabiata Sauce

INGREDIENTS

• 1 (28-ounce can) crushed tomatoes
• 1 small onion, coarsely chopped
• 2 cloves garlic , peeled and crushed
• 1 tablespoon capers, drained and rinsed
• 1 (3-inch long) serrano or Thai chile , stemmed, 1/2 of the seeds removed, and coarsely chopped
• 1 tablespoon sugar
• 2 teaspoons smoked paprika, plus extra for seasoning
• 2 teaspoons kosher salt, plus extra for seasoning
• 2 (1 pound) rib-eye steaks, each about 1-inch thick
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper