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!
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 unsalted 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
Instructions
Prep and Season the Steak
- Thoroughly dry your ribeye steak with paper towels and trim any excess fat off the sides. If desired, (recommended but not required) place the steak on a wire rack over a sheet tray and refrigerate for 30 minutes and up to 3 days prior to seasoning.1 large Ribeye or Strip steak (16-22 oz) and 1.5” thick
- 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 mixture and set aside. (Optional: use a touch of olive oil on the outside of the steak if your dry rub isn't sticking to the meat very well).2 tablespoon green peppercorns, 1 tablespoon coriander seed, 1 tablespoon +1tsp kosher salt
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.1 tablespoon clarified butter or vegetable oil
- 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).2 tablespoon unsalted butter, 4 cloves garlic, halved, 1 handful (12-15 sprigs) fresh thyme
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.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
- 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 and 1 teaspoon salt.1 teaspoon kosher salt, 2 tablespoon dry red wine, 2 teaspoon 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.
Substitutions:
- 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 oyster mushrooms, but baby bella or cremini mushrooms, portabella mushrooms, shiitake, clamshell or hen of the woods (maitake mushrooms) will all work great in this dish.
- 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.
- Get the Perfect Crust on Steak: To achieve a nice crust on the outside of a seared steak, place your raw trimmed cuts of beef on a rack over a sheet pan uncovered and place it in the fridge for a few hours or up to 3 days before cooking. This quick "dry aging" method removes excess moisture from the outside of the steak resulting in a nice crust on the seared steak after cooking
- Rare: 120-130°F
- Medium Rare: 130-135°F
- Medium: 135-145°F
- For Medium Well and beyond…. just don’t do it.
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
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