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Roasted Ribeye Recipe with Wild Mushrooms

Recreate this family classic Don Vito Ribeye pan-seared to perfection and topped off with wild mushrooms, tomatoes, and herbs!
Course dinner, lunch, Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 833kcal


  • 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


  • Season the ribeye with salt and pepper.
  • In a hot sauté pan over high heat add in the oil until it begins to lightly smoke. Add the steak and turn the heat down to medium-high and cook for 3 to 4 minutes.
  • Next, add in 2 tablespoons of butter and garlic cloves and cook for 3 to 4 more minutes. Flip the steak and baste it for 2 to 3 minutes. Remove the steak at this point for medium-rare internal temperature.
  • Add in the mushrooms to the pan to caramelize.
  • 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.



Calories: 833kcal | Carbohydrates: 18g | Protein: 51g | Fat: 64g | Saturated Fat: 27g | Cholesterol: 183mg | Sodium: 313mg | Potassium: 1567mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1756IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 6mg