Ribeye Steak Recipe – Don Vito Style
User Reviews
5
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Prep Time
20 mins
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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
Description
This Ribeye Steak Recipe – Don Vito Style begins with seasoning a 16-18 ounce bone-in ribeye with salt and pepper, then searing it in hot olive oil until the outside is browned and the inside reaches desired doneness. Butter and whole garlic cloves are added during cooking to baste the steak, infusing it with rich aromas and flavor.
After resting the meat, a topping of sliced cremini mushrooms sautéed until browned is prepared alongside minced garlic, diced onion, vine-ripened tomato wedges, and julienned sun-dried tomatoes. This mixture is cooked until softened and fragrant, then finished with salt, pepper, and fresh chiffonade basil. The sauce-like topping is poured over the steak before serving, complementing the beef with juicy umami, aromatic herbs, and a mix of fresh and dried tomato sweetness.
Best served immediately to enjoy the peak tenderness of the steak and freshness of the topping, this approach delivers complexity and elegance to a classic ribeye. The balance of sautéed mushrooms and tomatoes adds moisture and contrasting textures to the grilled meat.
Practical notes advise consuming right after cooking, reheating carefully by re-searing, storing the leftovers refrigerated up to three days, and discarding overly dark or burned cooking oil before sautéing mushrooms. Preferred cooking fats include olive oil, ghee, clarified butter, and beef tallow, with flexibility to use others. Fresh thyme sprigs are suggested to enhance browning during searing, and resting steak upright can help excess heat escape if overcooked slightly.
Ingredients
- 16-18 ounce ribeye steak bone-in
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 4 to 6 garlic cloves
- 1 cup cremini mushroom button and shiitake mushrooms, sliced
- 2 garlic finely minced cloves
- ¼ yellow onion peeled and small diced
- 2 vine-ripened tomato sliced into wedges
- ¼ cup sun-dried tomatoes julienne cut
- 1 tablespoon basil chiffonade
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
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
- Eat the ribeye steak immediately after cooking for best texture and flavor.
- To reheat, re-sear the steak with the topping in a hot pan over medium-high heat until warm.
- Store leftovers covered in the refrigerator for up to 3 days; this recipe does not freeze well.
- If cooking oil becomes too dark or burned, discard it before sautéing mushrooms and use fresh oil or butter.
- Recommended cooking fats include olive oil, ghee, clarified butter, or beef tallow; use your preferred fat as desired.
- Add fresh thyme sprigs during searing and move the steak in the pan to promote even browning.
- If overcooked, rest the steak upright to help heat escape and preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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