Recreate this family classic Don Vito Ribeye pan-seared to perfection and topped off with wild mushrooms, tomatoes, and herbs.
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Ingredients
16-18ouncebone-in ribeye
2tablespoonsof olive oil
3tablespoonsof unsalted butter
4 to 6garlic cloves
1cupeach sliced cremini, button and shiitake mushrooms
2finely minced cloves of garlic
¼peeled and small diced yellow onion
2vine ripe tomatoes sliced into wedges
¼cupjulienne sun-dried tomatoes
1tablespoonof chiffonade basil
sea salt and fresh cracked pepper 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
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.