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Ribeye Steak Recipe – Don Vito Style
5 from 15 votes

Ribeye Steak Recipe – Don Vito Style

The Don Vito Style Ribeye Steak features a bone-in ribeye seared in olive oil and butter with whole garlic cloves, then topped with a sautéed mixture of cremini mushrooms, onions, garlic, vine-ripened tomatoes, sun-dried tomatoes, and fresh basil. The combination creates a rich, savory steak dish with layers of garlic and tomato flavors pairing the juicy meat with a buttery, earthy topping.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2
Calories: 833 kcal
Course: Main Course, Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. Season the ribeye with salt and pepper.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 833

% 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.