One Pan Ribeye Mushroom and Onion Skillet

One Pan Ribeye Mushroom and Onion Skillet
One Pan Ribeye Mushroom and Onion Skillet

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!

A good cast iron skillet is important for this recipe! We love our Calphalon Pre-Seasoned Cast Iron 12-inch skillet for this recipe to evenly cook the steak and achieve that nice beautiful crust! Use our code ‘COOKWITHWINE25’ for 25% off items sitewide (excluding sale items) at

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.

Precooked bone-in ribeye in cast iron skillet with ingredients
An easy one pan skillet meal!

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.

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

One Pan steak skillet
A good rub of seasonings on the steak are important!

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!

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

One Pan Ribeye Mushroom and Onion Skillet
The mushroom and onions are cooked in the steak drippings for a tastier skillet meal!

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. 


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!

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One Pan Ribeye Mushroom and Onion Skillet

Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • For the Steak
  • 1 large 1 Ribeye or Strip steak (16-22 oz) and 1.5” thick

  • 2 Tbsp 2 green peppercorns

  • 1 Tbsp 1 coriander seed

  • 1 Tbsp 1 +1tsp kosher salt

  • 1 Tbsp 1 clarified butter or vegetable oil

  • 2 Tbsp 2 butter

  • 4 cloves 4 garlic, halved

  • 1 handful 1 (12-15 sprigs) fresh thyme

  • For the Mushrooms and Onions
  • 10 10 -12 oz mushrooms (we like clamshell or oyster mushrooms, but choose your favorite)

  • 1 small 1 onion, halved and then sliced into ¼” semi-circles

  • 1 tsp 1 kosher salt

  • 2 Tbsp 2 dry red wine

  • 2 tsp 2 chopped thyme

  • 2 tsp 2 chopped thyme for garnish


  • 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.


  • 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.

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