Take four nice steaks; pay attention to the cut: for this preparation it is better that they are quite thick (about 1 cm).

In a non-stick pan, heat a little olive oil and lightly sauté a couple of garlic cloves, being careful not to let them burn and removing them when golden.

Put the tomato in the hot oil and cook it over medium heat for a quarter of an hour, covering it with a lid; if the sauce should dry out too much, add a splash of water or very light broth.

At this point, you can add the spices and herbs you prefer to the sauce; personally in this case I prefer oregano, although I must say that fresh basil is equally good (if not better).

Having done that, you can put the steaks in the pan and cook them in the sauce over medium heat and covered for at least ten minutes, being careful to turn them occasionally and to pay attention not to "dry out" the sauce.