Ribeye Steak Recipe – Don Vito Style
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
2
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Calories
833 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Ribeye Steak Recipe – Don Vito Style
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Recreate this family classic Don Vito Ribeye pan-seared to perfection and topped off with wild mushrooms, tomatoes, and herbs.
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Ingredients
- 16-18 ounce bone-in ribeye
- 2 tablespoons of olive oil
- 3 tablespoons of unsalted butter
- 4 to 6 garlic cloves
- 1 cup each sliced cremini button and shiitake mushrooms
- 2 finely minced cloves of garlic
- ¼ peeled and small diced yellow onion
- 2 vine ripe tomatoes sliced into wedges
- ¼ cup julienne sun-dried tomatoes
- 1 tablespoon of chiffonade basil
- sea salt and fresh cracked pepper to taste
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Instructions
- Season the ribeye with salt and pepper.
- In a hot sauté pan over high heat, add in the oil until it begins to smoke lightly. Add the steak, turn the heat down to medium-high and immediately add in the garlic cloves and butter and sear the steak for 3 to 4 minutes.
- Flip the steak, and cook it for 2 to 3 minutes while basting the top of it using a spoon to help further brown it
- Remove the steaks from the pan and add in the mushrooms andsauté on high heat until well browned, which takes about 4 to 5 minutes. See notes on leftover steak oil.
- Once the mushrooms are brown, scrape them to 1 side of the pan, and on the other side add in the minced garlic, onion, and remaining 1 tablespoon of butter and sauté for 1 to 2 minutes.
- Add the ingredients together and then add in the tomatoes and sun-dried tomatoes and cook for another 1 to 2 minutes. Finish with salt, pepper, and fresh basil.
- Pour the Don Vito sauce over the ribeye and serve.
Notes
- Make-Ahead: Cooked ribeye steak is meant to be eaten as soon as it is done cooking.
- How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear the steak in a hot pan along with the topping in lightly smoked oil over medium-high heat until warm.
- How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
- If the oil from cooking the steak is too dark and seems burned, discard the oil and add 3 tablespoons of neutral flavored oil or unsalted butter to the pan and heat until smoking before sauteing the mushrooms.
- Some fats I prefer to cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.
- I like adding fresh thyme sprigs to the pan while cooking the steak and moving it around in the pan to ensure it is well-browned.
- If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
Nutrition Information
Show Details
Calories
833kcal
(42%)
Carbohydrates
18g
(6%)
Protein
51g
(102%)
Fat
64g
(98%)
Saturated Fat
27g
(135%)
Cholesterol
183mg
(61%)
Sodium
313mg
(13%)
Potassium
1567mg
(45%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1756IU
(35%)
Vitamin C
27mg
(30%)
Calcium
65mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 833 kcal
% Daily Value*
| Calories | 833kcal | 42% |
| Carbohydrates | 18g | 6% |
| Protein | 51g | 102% |
| Fat | 64g | 98% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 183mg | 61% |
| Sodium | 313mg | 13% |
| Potassium | 1567mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1756IU | 35% |
| Vitamin C | 27mg | 30% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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