One Pan Ribeye Mushroom and Onion Skillet

Why You'll Love this Recipe

• Comes together in no time!
• One pan is all you need - can't beat that!
• Super flavorful dish
• Relatively simple recipe to make
• Goes with nearly any vegetable side dish

Cooking a Steak in a Cast Iron Skillet

Cooking in a cast iron skillet is a great way to make a steak, especially if you want a nice even sear. The cast iron gets very hot and stays hot, which is great for creating a crust on a steak.  It's also excellent for the sauteed mushrooms and onions so it is the perfect cooking tool here.

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!

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. 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! 

The green peppercorns are another fantastic ingredient that is often underused in rubs. 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! 

We love to change steak rubs all the time and experiment quite a bit, but this one is near the top of our list.

Mushrooms and Onions

As for the mushrooms and onions in this ribeye steak recipe, 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 complements 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 caramelized onions. 

Ingredients

Here is what you need to make this recipe:

• Ribeye Steak: A ribeye is one of the most flavorful cuts of beef because of the fat marbling throughout. They are also generally large enough for two people to split, so this is our choice for this recipe.
• Green Peppercorns: Green pepper compliments beef very well and we love it here in the steak rub.
• Coriander Seed: This delicate flavor that is citrusy and slightly sweet works so well with the beef, mushrooms and onions.
• Kosher Salt
• Clarified Butter (or Ghee): Clarified butter is butter that has the milk solids and water removed so you are left with pure butter fat. It imparts a little buttery flavor while having a high smoke point so it won't burn like regular butter.
• Unsalted Butter: Used at the end of cooking the steak to baste and impart more buttery flavor.
• Garlic: The use of cloves of garlic cut in half keeps the amount of garlic flavor at a nice subtle level.
• Fresh Thyme: This great herb goes perfectly with the steak as well as the mushrooms and onions. Always use fresh herbs for this herbs as dried thyme won't provide the same flavor characteristics.
• Mushrooms: Clamshell or oyster mushrooms are our favorites to use here for a nice earthy flavor but there are many options and you really can't go wrong.
• Sweet Onions: Sliced sweet yellow onion is what we recommend for this recipe.
• Dry Red Wine: Just a touch of a dry red at the end will bring some extra flavor to the dish. Use a wine that you want to drink with the steak for your meal.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Ribeye steak: You can use a different cut of beef here, such as New York strip steak or filet mignon. Avoid tougher cuts of beef.
• Clarified Butter: Alternatively, use ghee or a neutral, high-smoke point oil such as avocado or grapeseed oil.
• Green Peppercorns: Black or white peppercorns may be used with good results as well, although green peppercorns have a different flavor profile that is fantastic in this recipe.
• Mushrooms: Practically any mushroom will work here. We love clamshell or oyster mushrooms, but baby bella or cremini mushrooms, portabella mushrooms, shiitake or hen of the woods (maitake mushrooms) will all work great in this dish.

How to Make One Pan Ribeye Mushroom and Onion Skillet

This dish is quite easy to make. The steak is first cooked to just below the perfect temperature and removed to rest. Then the mushrooms and onions are cooked in the same pan while the steak rests. They are all served together with your favorite vegetables or another side dish for a perfect meal!

Equipment

Here is what you need to make this dish

• Large cast iron skillet
• Tongs
• Instant-read Meat Thermometer

Step-by-Step Instructions

Cook the Steak

Heat a large cast iron skillet over medium-high heat until very hot. Add the clarified butter or vegetable oil to the hot skillet, and once lightly smoking, carefully place your steak in the pan. Turn the heat down to medium and cook uncovered for 3 and ½ minutes. Then, flip the steak and cook for an additional 3 minutes on the opposite side.

Next, add the unsalted butter, garlic cloves, and fresh thyme and baste the steak with the butter for two more minutes. 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. This cook time is for a medium rare steak with a final internal temperature after resting of around 135°F (*see note for doneness recommendations).

Cook the Mushrooms & 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 you see a slight golden brown, about 4-6 minutes. 

Next, turn the heat to medium-high and add the wine. Stir to combine. Once the wine is almost completely absorbed (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.

Variations

Here are a couple ways to change up this recipe:

• When adding the red wine, add a tablespoon of brandy as well for added flavor.
• This can be made with chicken breasts or pork chops also with great results. The cooking time will vary based on the type of protein, so make sure you follow safe cooking internal temperature guidelines if you are cooking a different protein.
• Drizzle some high quality balsamic vinegar over the steak for serving for additional flavor.

Storage

How to store leftover steak:

• Store leftover cooked ribeye in an airtight container in the refrigerator for up to 5 days.

How to reheat leftover steak:

• The best way to reheat steak is in foil in the oven at around 325°F until warmed through. The steak doneness will be closer to medium or more after reheating.

Can you freeze leftover steak?

• Yes, you can. Let it cool, then wrap in plastic and again in foil. It will keep its quality for about 3 months, but doneness will be closer to medium or more after defrosting and reheating.

Troubleshooting

The timing for a perfectly cooked steak is a little tricky, as everyone has a different amount of heat coming from their stovetop, and everyone 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 and modify the cook time if you based on the thickness of your steak. A meat thermometer is helpful but expect quite a bit of carryover cooking (carryover refers to 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 you will want to remove the steak from the skillet at around 119-120°F internal temperature. You will get about 10-12°F of carryover.

You can always but the steak back on the heat if it is slightly undercooked, but you cannot fix an overcooked steak unfortunately, so we always err on the undercooked end of the spectrum and adjust 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!

What to serve with this Steak Mushroom and Onion Skillet Recipe

Any green vegetables are spectacular with steak. We especially like asparagus, green beans, or a simple salad. As far as starches, any potato or sweet potato dish will be great with this recipe.

What Wines To Drink with Steak

This is a great time to pull out a bold red wine. Bordeaux blends, California reds, especially Napa cabernet sauvignon, syrah, and merlot are all really good choices.