Bone-In Ribeye Steak Recipe Don Vito Style
There is no steak on this planet that is juicier than a bone in ribeye, none! It is loaded with fat and when seasoned with salt renders so much ridiculous flavor. I’m not too much of a red meat eater these days but occasionally I get a craving and the only cure is more cow bell… I mean steak!! If you’re like me and love a good steak every now and again then sit back and enjoy this Don Vito Style Ribeye. P.S. get your accents ready for this one 🙂
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Bone-In Ribeye Steak Recipe Don Vito Style
serves 1 to 2
prep time: 20 minutes
cook time: 20 minutes
• 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
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 lightly smoke. Add the steak and turn the heat down to medium-high and cook for 3 to 4 minutes.
3. 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 a medium-rare internal temperature.
4. Add in the mushrooms to the pan to caramelize.
5. Once the mushrooms are brown, scrape them to 1 side of the pan and in the other side add in the minced garlic, onion and remaining 1 tablespoons 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.
Metric Recipe:
Bone-In Ribeye Steak Recipe Don Vito Style
serves 1 to 2
prep time: 20 minutes
cook time: 20 minutes
• 448-504 grams bone in ribeye
• 30 ML of olive oil
• 45 ML of unsalted butter
• 4 to 6 garlic cloves
• 250 ML 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
• 60 ML julienne sun dried tomatoes
• 15 ML of chiffonade basil
• Sea salt and fresh cracked pepper to taste
Instructions
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 lightly smoke. Add the steak and turn the heat down to medium-high and cook for 3 to 4 minutes.
3. 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 a medium-rare internal temperature.
4. Add in the mushrooms to the pan to caramelize.
5. Once the mushrooms are brown, scrape them to 1 side of the pan and in the other side add in the minced garlic, onion and remaining 1 tablespoons 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.
Recipe Video:
