Rib-Eye Steaks with Smokey Arrabiata Sauce

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Sauce:

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

Steaks:

2 (1 pound) rib-eye steaks, each about 1-inch thick

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper