Ribeye Steak with Mushrooms and Onions Skillet Recipe

Why You’ll Love this Recipe

• Ready in about 30 minutes.
• One pan—less cleanup and easy prep.
• Layered, savory flavors from a simple rub, butter basting, and wine.
• Easy to follow and approachable for home cooks.
• Pairs well with almost any vegetable side.

Cooking a Steak in a Cast Iron Skillet

A cast iron skillet is ideal for searing steak because it holds and distributes heat evenly, which helps form a flavorful crust. It’s also perfect for sautéing the mushrooms and onions in the same pan so the dish develops cohesive, concentrated flavors.

The Steak Rub

This recipe uses a simple, aromatic rub that highlights coriander and green peppercorns. Ground coriander brings subtle citrus notes—quite different from fresh cilantro leaves—and adds a bright dimension to the beef. Green peppercorns offer a fresher, fruitier pepper flavor than black pepper and work beautifully in the rub.

The combination produces a nuanced, restaurant-quality flavor without complicated steps. If you like experimenting with rubs, this one is worth keeping in rotation.

Mushrooms and Onions

Mushrooms and onions are classic partners for steak. Use your favorite variety—clamshell or oyster mushrooms are recommended for their texture and earthy flavor, but cremini, shiitake, or baby bella work well too. Cooking them in the same skillet after the steak soaks up the steak juices makes the vegetables especially savory.

A splash of dry red wine at the end deglazes the pan and adds depth. While white wine can work, a dry red complements the beef and browned mushrooms best. Avoid sweet wines so the dish stays balanced with the savory, caramelized notes from the onions.

Ingredients

Key ingredients for this skillet:

• Ribeye steak: A well-marbled ribeye or strip steak (about 16–22 oz, 1.5″ thick) gives great flavor and portions nicely for two.
• Green peppercorns: Bright and fragrant—excellent in the rub.
• Coriander seed: Ground coriander adds citrusy, slightly sweet notes that complement the beef and vegetables.
• Kosher salt: Essential for seasoning.
• Clarified butter (or neutral oil): High smoke point fat for searing without burning.
• Unsalted butter: Added near the end to baste and finish the steak.
• Garlic: Halved cloves provide gentle garlic flavor while basting.
• Fresh thyme: Use fresh sprigs for the best herbal aroma.
• Mushrooms: About 10–12 oz—clamshell or oyster recommended, but use your favorite.
• Sweet onion: One small onion, sliced into half-moons for caramelizing.
• Dry red wine: A couple of tablespoons to deglaze and enrich the mushrooms and onions.

See the recipe card below for exact quantities.

Substitutions

Easy swaps if needed:

• Steak: New York strip or filet mignon can replace ribeye; avoid very tough cuts.
• Clarified butter: Use ghee or a high-smoke-point oil such as avocado or grapeseed oil.
• Green peppercorns: Black or white peppercorns can be used, though the flavor differs.
• Mushrooms: Most varieties work—baby bella, cremini, portabella, shiitake, or maitake are good alternatives.

How to Make One Pan Ribeye Mushroom and Onion Skillet

The method is straightforward: sear the steak until just before your target temperature, rest it while you cook the mushrooms and onions in the same pan, then slice and serve. The pan juices and butter create a rich sauce for the mushrooms and onions.

Equipment

Recommended tools:

• Large cast iron skillet
• Tongs
• Instant-read meat thermometer

Step-by-Step Instructions

Prep and Season the Steak

Pat the steak very dry and trim excess fat from the edges. For a better sear, optionally place the steak on a rack, uncovered in the refrigerator for 30 minutes to a few hours to dry the surface.

Grind the green peppercorns and coriander seed to a medium-coarse texture, mix with the salt, and rub all over the steak. Let the seasoned steak rest briefly while you heat the pan.

Cook the Steak

Heat a large cast iron skillet over medium-high until very hot. Add clarified butter or oil; when it just starts to smoke, add the steak. Lower heat to medium and cook 3½ minutes on the first side, then flip and cook about 3 minutes more.

Add unsalted butter, halved garlic cloves, and fresh thyme. Tilt the pan and baste the steak for about 2 minutes. Remove the steak to a cutting board, discard the garlic and thyme used for basting, and tent loosely with foil to rest while you cook the vegetables. These times aim for medium-rare on a 1.5″ steak (final temp around 130–135°F after resting).

Cook the Mushrooms & Onions

In the same skillet, over medium heat, add the sliced onion and cook until edges start to soften. Add the mushrooms and cook until they begin to brown, about 4–6 minutes. Turn heat to medium-high and add the red wine to deglaze the pan, stirring briefly until the wine is nearly absorbed (15–20 seconds). Turn off the heat and stir in chopped thyme and a pinch of kosher salt.

Slice the rested steak and plate with the mushrooms and onions.

Variations

• Add a tablespoon of brandy when you deglaze with red wine for extra depth.
• Try the method with chicken breasts or pork chops—adjust cooking times and check safe internal temperatures.
• Finish with a drizzle of quality balsamic vinegar for a touch of brightness.

Storage

Store: Keep leftover cooked steak in an airtight container in the refrigerator for up to 5 days.

Reheat: Warm steak wrapped in foil in a 325°F oven until heated through; the result will be closer to medium doneness.

Freeze: Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Reheated steak will likely be more done than the original cook.

Top Tip

Get the Perfect Crust on Steak

For a great crust, trim and pat the steaks dry, then refrigerate them uncovered on a rack for a few hours or up to three days. This removes surface moisture and helps the steak sear more evenly.

Troubleshooting

Stovetops and steak thickness vary, so use timing as a guideline and rely on an instant-read thermometer for precision. Expect carryover cooking of about 10–12°F as the steak rests—remove it from the pan slightly below your target temperature.

For medium-rare, remove at roughly 119–120°F and allow it to rest to reach about 130–135°F. If undercooked, briefly return the steak to the pan; an overcooked steak cannot be undone, so err on the slightly undercooked side if unsure.

Steak Doneness Temps

• Rare: 120–130°F
• Medium Rare: 130–135°F
• Medium: 135–145°F
• For Medium Well and beyond: not recommended for this cut.

What to Serve with this Steak Mushroom and Onion Skillet Recipe

Green vegetables pair beautifully with steak—roasted or sautéed asparagus, green beans, or a simple salad are excellent choices. For starches, mashed potatoes, roasted potatoes, or sweet potato dishes complement the rich flavors here.

What Wines To Drink with Steak

Choose a bold red to match the richness of the ribeye: Cabernet Sauvignon, Merlot, Syrah, or Bordeaux-style blends are all great options.

For a 1.5″ thick steak aiming for medium-rare, cook about 3–4 minutes per side, or until the internal temp reaches ~120°F, then rest loosely covered for about 10 minutes to reach a final temp near 130–135°F.

Use clarified butter or ghee for flavor and a higher smoke point, or a neutral high-smoke-point oil like grapeseed or avocado if you prefer. Finish with whole butter for basting, added toward the end of cooking.

One flip is sufficient to develop an even sear, though flipping a couple of times is fine. Focus on timing and temperature for your desired doneness.

Rest the steak 10–15 minutes; for this recipe, resting while you finish the mushrooms and onions (about 10–12 minutes) works well.

One Pan Ribeye Mushroom and Onion Skillet