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    Ribeye Steak Recipe – Don Vito Style

    Published October 17, 2022. This post may contain affiliate links. Please read my disclosure policy.

    Recreate my family’s favorite classic Don Vito Ribeye steak that is pan-seared to perfection and topped off with wild mushrooms, tomatoes, and herbs. This will quickly become your new favorite steak recipe after you try it.

    I don’t eat meat too often, but if I do, I want to make sure it’s loaded with flavor and easy to prepare. If you’re similar to me, then you must try my Steak Frites or Italian Beef Braciole.

    ribeye steak on a cutting board

    Ribeye Steak

    Ribeye steak, formally known as rib steak, is a tender, flavorful steak cut from the rib section between the short loin and the chuck. It’s a well-marbled cut of beef with ample fat for a flavor that is best cooked at high temperatures over a grill, under a broiler, or pan-seared for quick cooking.

    Rib-eye steak can range in price based on quality from as cheap as $12 per pound all the way up to $50 per pound. The bone-in variety of the ribeye will help seal in more flavor and moisture. In addition, it will add to the aesthetics of your final plating of the dish. My recommendation would be to talk to your butcher to get the exact cut you’re looking for. Find out what is grass-fed and finished and, of course, on sale.

    What is Don Vito Style?

    Don Vito is the name given to Vito Corleone, who is the main character played by Marlon Brando in the God Father. My dad, who is a big fan of the God Father, made up the name for this dish at a local restaurant I worked at, Gerard’s.

    My dad asked the owner, Gerard if he could roast together some mushrooms, tomatoes, sun-dried tomatoes, garlic, and herbs and then place them on top of the steak. Gerard agreed to my dad’s request, and from there the Don Vito Steak was born. 

    Ingredients

    • Ribeye – I used a thick-cut, 12-to-20-ounce, bone-in ribeye steak. You can, however, substitute with a boneless ribeye or even use a standing ribeye roast.
    • Fat – Use olive oil or any neutral-flavored oil that will work.
    • Butter – This is used to help brown and flavor the steak. Always use unsalted butter so that you control the salt content.
    • Garlic – You will use garlic when cooking the steak and in the tomato topping.
    • Mushrooms – I used a combination of cremini, button, and shiitake mushrooms. All mushrooms are welcome to be used in this recipe.
    • Onion – A little bit of onion will help add some umami flavors to the steak.
    • Tomatoes – You will need some fresh vine-ripe tomatoes as well as sun-dried tomatoes.
    • Herbs – I finish the tomato topping with some fresh basil.

    How to Make a Ribeye Steak

    Prepare the vegetables and herbs for the topping of the steak and set them aside.

    slicing mushrooms

    Next, season the ribeye steaks well with salt and pepper on both sides.

    seasoning a steak

    Add the oil to a large sauté pan over high heat.

    adding oil to a pan

    Once the oil is smoking in the pan, add in the seasoned steaks and turn the heat down to medium-high.

    searing. ribeye

    Add in the garlic cloves and butter and sear the steak for 3 to 4 minutes.

    adding butter to a pan with a steak

    Flip the steak, and cook it for 2 to 3 minutes. Baste the top of it using a spoon to help further brown it

    basting a ribeye

    Remove the steaks from the pan and add in the mushrooms and sauté on high heat until well browned, which takes about 4 to 5 minutes. See notes on leftover steak oil.

    sautéing mushrooms

    Once the mushrooms are brown, scrape them to 1 side of the pan. On the other side, add in the minced garlic, onion, and remaining 1 tablespoon of butter and sauté for 1 to 2 minutes.

    cooking garlic and onions with mushrooms

    Add the ingredients together and then add in the tomatoes and sun-dried tomatoes and sauté for another 1 to 2 minutes. Finish with salt, pepper, and fresh basil.

    adding basil and tomatoes to mushrooms

    Pour the Don Vito sauce over the ribeye and serve.

    adding a tomato topping to a steak

    Make-Ahead and Storage

    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. However, 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.

    Chef Billy Parisi

    Chef Notes + Tips

    • 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.

    More Beef Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Ribeye Steak Recipe – Don Vito Style

    5 from 3 votes
    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 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes

    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

    • 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.

    Nutrition

    Calories: 833kcalCarbohydrates: 18gProtein: 51gFat: 64gSaturated Fat: 27gCholesterol: 183mgSodium: 313mgPotassium: 1567mgFiber: 4gSugar: 10gVitamin A: 1756IUVitamin C: 27mgCalcium: 65mgIron: 6mg
    Course: dinner, lunch, Main
    Cuisine: American
    Author: Chef Billy Parisi