Ribeye Steak Recipe – Don Vito Style
Jump to recipeIngredients
- 16-18 oz bone-in ribeye
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 to 6 garlic cloves, whole
- 2 cloves garlic, finely minced
- 1 cup sliced cremini mushrooms
- 1 cup sliced button mushrooms
- 1 cup sliced shiitake mushrooms
- 1/4 cup peeled and small diced yellow onion
- 2 vine-ripe tomatoes, sliced into wedges
- 1/4 cup julienned sun-dried tomatoes
- 1 tbsp chiffonade fresh basil
- Sea salt to taste
- Fresh cracked pepper to taste
Instructions
- 1
Season the ribeye generously with salt and pepper.
- 2
Heat a sauté pan over high heat and add the oil until it begins to smoke lightly. Add the steak, reduce heat to medium-high, and immediately add the whole garlic cloves and 2 tablespoons of butter. Sear the steak for 3 to 4 minutes.
- 3
Flip the steak and cook for 2 to 3 minutes while basting the top with the pan juices using a spoon to help further brown it.
- 4
Remove the steak from the pan and set aside to rest. Add the mushrooms to the pan and sauté on high heat until well browned, about 4 to 5 minutes.
- 5
Once the mushrooms are browned, scrape them to one side of the pan. On the other side, add the minced garlic, onion, and remaining 1 tablespoon of butter. Sauté for 1 to 2 minutes.
- 6
Combine the mushrooms with the garlic and onion, then add the tomato wedges and sun-dried tomatoes. Cook for another 1 to 2 minutes. Season with salt and pepper, and finish with fresh basil.
- 7
Pour the Don Vito sauce over the ribeye and serve immediately.