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5.0 from 15 votes

Ribeye Steak Recipe – Don Vito Style

Recreate this family classic Don Vito Ribeye pan-seared to perfection and topped off with wild mushrooms, tomatoes, and herbs.

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 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

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

  • 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

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

% 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.