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    Roasted Ribeye Steak Recipe with Wild Mushrooms

    Published May 10, 2018. This post may contain affiliate links. Please read my disclosure policy.

    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 so making this Roasted Ribeye Steak Recipe Don Vito Style with Wild Mushrooms was a no brainer!  I’m not too much of a red meat eater these days but occasionally I get a craving and the only cure is more cowbell… 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 :-).

    Roasted Ribeye Steak Recipe Don Vito with Wild Mushrooms

    What Is It?

    Yeah, I’m sure you’re wondering what on earth is a Don Vito Style Ribeye?  Well to put it plainly, it’s something made up.  It ain’t real…  Don Vito Corleone is a fictional character from the movie the God Father, which my dad is absolutely obsessed with.  So, I used to work at this restaurant in St. Louis called Gerard’s where I started my culinary career and to put it frankly ended it.  When my dad would come into the restaurant he would ask Gerard to sauté a few things together and then put it over a steak, which would be a strip steak, filet or ribeye.  My dad decided to name this little concoction the Don Vito, hence Don Vito Style Ribeye.  This little mixture of mushrooms, tomatoes, sun-dried tomatoes, garlic, and herbs is absolutely delicious!!  Does it look pretty, No!  Is it tasty beyond belief, you bet your Ashtabula it is!!  Like the “League of their Own” quote there, huh huh? I digress!  Shenanigans aside, it’s super good and honestly would be amazing over pork or chicken as well.  You’re welcome!

    A few ways to prepare this don Vito style ribeye would be to cook the steak first until it’s done, remove it and then in that same pan cook all the goodies and pour it over top.  The other way would be to simply cook the ribeye and the toppings in 2 separate pans, totally up to you. However, the technique of cooking it will remain the same.  Take the time to caramelize the mushrooms because the flavor will be so much more intense and delicious that you will have to restrain yourselves from eating it.  Once your mushrooms are super golden brown, scrape them to one side of the pan and add the onions, garlic, and butter to the other side of the pan and cook them for 1 to 2 minutes before adding them in with the mushrooms.  From there add in everything else, sauté over high heat for 1 to 2 minutes and serve it up!  That my friend is Don Vito Style!

    How to Pan Roast a Bone-In Ribeye Steak

    Let’s talk about pan roasting… Anything for that matter!  This technique is the art of searing something in fat to ensure it is caramelized and to the desired temperature.  If you can master this, you are well on your way to killing it in the kitchen.  This and grilling are probably the two hardest things to do, and most of the time because people are scared that something is burning or hasn’t cooked long enough.  The trick to pan roasting is patience and practice, that’s it.  Bone-In Ribeye steaks are amazing pan-roasted or grilled.  They are loaded with fat which will in return provide so much flavor to the meat that you’ll wish you could eat one every day.

    To start, place a large sauté pan over high heat and then add in some cold oil.  Once the oil begins to lightly smoke, turn the heat down to medium-high and add in your seasoned ribeye.  Here’s where your patience needs to set it.  Let it cook for about 3 minutes before adding in the butter and garlic cloves, and then let it cook for about 3 more minutes.  Just to recap, the ribeye steak has now cooked for 6 minutes.  Flip the steak over, ensure it is golden brown on the one side and then baste it using a large spoon with the butter, oil, and drippings in the pan the rest of the way until the steak is to your desired temperature.  It only takes about 2 to 3 minutes on this site to achieve a medium-rare internal temperature.  If you like things towards medium then I would cook it for another 6 minutes, if you like anything past that then just de-friend me on Facebook J.  Be sure to let the steak rest for 2 minutes on a cutting board or plate before pouring on the Don Vito goodness and serving it.  Enjoy you guys!!

    pan seared bone in ribeye with tomato compote

    fresh veggies over pan seared bone in ribeye

    If you’re a big-time meat lover then for sure check out this standing ribeye roast recipe!

    Let's Cook - Chef Billy Parisi


    Roasted Ribeye Recipe with Wild Mushrooms

    5 from 2 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


    • 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: 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