Cooking With Wine Blog

menu icon
go to homepage
  • Recipes
  • Cookbook
  • Contact Us
  • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • Contact Us
    • Our Story
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Main Courses

    One Pan Ribeye Mushroom and Onion Skillet

    Published: May 19, 2022 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    We love steak! And this is a great, simple way to prepare a great steak dish that only needs one cast iron skillet! This One Pan Ribeye Mushroom and Onion Skillet is perfect for two people and takes less than 30 minutes!

    One Pan Ribeye Mushroom and Onion Skillet

    Tips for Cooking Steak

    The timing for cooking a great steak is a little tricky, as everyone has a different amount of heat coming from their stovetop, and likes their steak cooked to a different temp. So here are some pointers for this recipe to ensure that your steak is cooked to your desired doneness.

    If you follow the directions in this recipe, you should have a nice medium-rare steak at the end of the cooking process, but this is based on a 1.5” steak so be mindful of that. A meat thermometer is helpful but expect quite a bit of carryover cooking (the amount the steak will increase in temperature and continue to cook even after it is taken out of the pan). If you do temp the steak, and are shooting for medium rare or just below, then 119°F is a good temperature to remove the meat from the pan to a board and gently covered. You will get about 10-12°F of carryover here.

    There are many factors and subtle variables in play here, so test and record what you do so you can improve the next time. You can always put your steak back in the pan if it is a little undercooked for you, but you can’t go back once it’s overcooked! So we tend to err on the undercooked side and adjust slowly from there.

    Precooked bone-in ribeye in cast iron skillet with ingredients

    Steak Doneness Temps

    The following are the temperatures you want to achieve for various levels of doneness:

    • Rare: 120-130°F
    • Medium Rare: 130-135°F
    • Medium: 135-145°F
    • For Medium Well and beyond…. just don’t do it.

    We could go on, but honestly anything above medium is not desirable for us, and quite frankly ruins a steak like this, so we don’t recommend cooking a steak that long. Sorry!

    The Steak Rub

    After that cooking disclaimer, why don’t we talk about how great the flavor is on this steak!?! This simple rub on a steak is delightful and we even thought about keeping it to ourselves, but we felt that sharing it with you all would be best!

    One Pan steak skillet

    Coriander (seeds of cilantro) on a steak…what are your thoughts? Ours are that it is a true silver bullet and absolutely makes for a subtle, yet impactful difference that you probably haven’t experienced yet. We love to change steak rubs all the time and experiment quite a bit, but this one is near the top of our list.

    Green peppercorns have a distinct fragrance and beautiful flavor on their own. A touch fruity but pungent and peppery (of course). If you haven’t used them, they’re a must! The coriander seeds are nothing like the leaves of the cilantro plant. They have a distinct flavor and hints of citrus, especially orange. If you fall into the category of people who don’t like cilantro, you will be pleasantly surprised at how different ground coriander seeds taste! 

    Mushrooms and Onions

    As for the mushrooms and onions, you can use any variety of mushrooms you like here for this One Pan Ribeye meal. We prefer to use clamshell or oyster mushrooms for the flavor and texture. Mushrooms and steak just belong together and using all the juices that cooking the steak imparts in the dish is a symphony of flavors to the mushrooms and onions.

    The final touch is the wine, since cooking with wine is what we do, we of course added it here as well. The vino addition here really completes the mushrooms and onions component. You can certainly use white wine, but red compliments the steak better in our opinion. Either way, a dry wine is preferred so there isn’t too much added sweetness, which you already get from the onions. 

    One Pan Ribeye Mushroom and Onion Skillet

    Enjoy!

    We hope you enjoy this recipe for One Pan Ribeye Mushroom and Onion Skillet! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

    Looking for more recipes like this? Check these out:

    • Peppercorn Crusted Steak with Brandy Cream Sauce
    • Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce
    • Marinated Skirt Steak Street Tacos
    • Beer Braised Short Ribs

    📖 Recipe

    One Pan Ribeye Mushroom and Onion Skillet

    One Pan Ribeye Mushroom and Onion Skillet

    This One Pan Ribeye Mushroom and Onion Skillet is perfect for two people and takes less than 30 minutes! Check it out!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine American
    Servings 2 servings
    Calories 735 kcal

    Ingredients
      

    For the Steak

    • 1 large Ribeye or Strip steak (16-22 oz) and 1.5” thick
    • 2 tablespoon green peppercorns
    • 1 tablespoon coriander seed
    • 1 tablespoon +1tsp kosher salt
    • 1 tablespoon clarified butter or vegetable oil
    • 2 tablespoon butter
    • 4 cloves garlic, halved
    • 1 handful (12-15 sprigs) fresh thyme

    For the Mushrooms and Onions

    • 10 -12 oz mushrooms (we like clamshell or oyster mushrooms, but choose your favorite)
    • 1 small onion, halved and then sliced into ¼” semi-circles
    • 1 teaspoon kosher salt
    • 2 tablespoon dry red wine
    • 2 teaspoon chopped thyme
    Get Recipe Ingredients

    Instructions
     

    Season the Steak

    • Thoroughly dry and trim the steak. If desired, (recommended but not required) place the steak on a wire rack over a sheet tray and refrigerate for 30 minutes to an hour prior to seasoning.
    • To season, combine the peppercorns and coriander seeds in a spice grinder (or use a mortar and pestle) and grind to a medium-coarse consistency. Remove to a bowl and add the salt and mix. Rub the steak thoroughly with the pepper and coriander mixture and set aside.

    Cook the Steak

    • Heat a cast iron skillet over medium high heat until very hot. Add the clarified butter or vegetable oil and when lightly smoking, carefully place your steak in the pan. Turn the heat down just a bit (still more than medium) and cook uncovered for 3 and ½ minutes.
    • Flip the steak and cook for an additional 3 minutes. Turn the heat to medium, add the butter, garlic, and thyme and baste the steak with the butter for two more minutes (*see note for doneness recommendations). Remove the steak to a cutting board and cover it loosely with foil to rest while you cook the mushrooms. Remove the garlic and thyme and discard.

    Cook the Mushrooms and Onions

    • In the same pan, without cleaning it, add the onions over medium heat. Cook for a few minutes until they start to turn translucent on the edges. Add the mushrooms and stir. The mushrooms will soak up the liquid. Continue to cook until slight browning occurs, about 4-6 minutes. Turn the heat to medium-high and add the wine. Stir to combine. When the wine is gone (15-20 seconds), turn the heat off, and stir in the chopped thyme.
    • Slice the steak and divide onto two plates to serve with the mushrooms and onions.

    Notes

    The cooking time here is for a medium rare steak (approx 130-135°F final temp) or slightly less after resting for 8-10 minutes. Cook your steak more or less to your desired doneness keeping in mind that there will be about 10-12°F of carryover temperature.

    Nutrition

    Calories: 735kcalCarbohydrates: 17gProtein: 52gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 188mgSodium: 5193mgPotassium: 1330mgFiber: 5gSugar: 3gVitamin A: 572IUVitamin C: 9mgCalcium: 73mgIron: 7mg
    Keyword 30 minute meals, Mushrooms, one-pan, onion, ribeye, skillet meals, Steak
    Tried this recipe?Let us know how it was!

    Do you love our recipes?

    We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.

    Buy me a coffee

    We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!

    Thank you for being part of our community! You are the reason we do what we do!

    More Main Courses

    • White Wine Garlic Butter Sautéed Oyster Mushrooms
      White Wine Garlic Butter Sautéed Oyster Mushrooms
    • Pan Fried Risotto Cakes
      Pan Fried Risotto Cakes - Easy Leftover Risotto Recipe
    • Grilled Marinated Tri Tip
      Grilled Marinated Tri Tip Steak - Ultimate Marinade Recipe
    • Bourbon Brown Sugar Glazed Salmon
      Oven Roasted Bourbon Brown Sugar Glazed Salmon

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

    Read More

    Work with Us!

    Popular

    • Crunchy Chicken with White Wine Lemon Butter Sauce
      Crunchy Chicken with White Wine Lemon Butter Sauce
    • White Wine Vinegar Chicken
      Chicken with White Wine Vinegar Tomato Sauce and Spinach Orzo
    • Creamy Cacio e Pepe Pasta
      Creamy Cacio e Pepe Pasta
    • Red Wine Slow Braised Italian Beef Ragù
      Red Wine Slow Braised Italian Beef Ragù

    Never Miss A Recipe!

    Subscribe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • FAQ

    Copyright © 2023 Cooking with wine blog