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One Pan Ribeye Mushroom and Onion Skillet: A Perfect Dinner for Two in Under 30 Minutes

One Pan Ribeye Mushroom and Onion Skillet
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This One Pan Ribeye Mushroom and Onion Skillet is a quick, flavorful, and satisfying dinner perfect for two. It’s ready in under 30 minutes, making it ideal for a weeknight meal or a special date night. The ribeye steak is seasoned with a bold blend of green peppercorns and coriander, then seared to perfection. Paired with caramelized onions and savory mushrooms, this dish is a crowd-pleaser. Plus, it’s all made in one pan for easy cleanup!

Ingredients

Scale

For the Steak:

  • 1 large ribeye or strip steak (16–22 oz, 1.5” thick)
  • 2 tbsp green peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp + 1 tsp kosher salt
  • 1 tbsp clarified butter or vegetable oil
  • 2 tbsp butter
  • 4 garlic cloves, halved
  • 12–15 sprigs fresh thyme

For the Mushrooms and Onions:

  • 10–12 oz mushrooms (clamshell, oyster, or your favorite)
  • 1 small onion, halved and sliced into ¼” semi-circles
  • 1 tsp kosher salt
  • 2 tbsp dry red wine
  • 2 tsp chopped thyme

Instructions

1. Season the Steak:

  1. Thoroughly dry the steak with paper towels and trim excess fat if needed.
  2. For a better crust, place the steak on a wire rack over a sheet tray and refrigerate for 30 minutes to an hour (optional but recommended).
  3. In a spice grinder or mortar and pestle, grind the peppercorns and coriander seeds to a medium-coarse consistency. Mix with kosher salt.
  4. Rub the seasoning mixture evenly over the steak and set aside.

2. Cook the Steak:

  1. Heat a cast-iron skillet over medium-high heat until very hot.
  2. Add clarified butter or vegetable oil. When lightly smoking, carefully place the steak in the pan.
  3. Sear for 3.5 minutes on the first side, then flip and cook for another 3 minutes.
  4. Reduce heat to medium, add butter, garlic, and thyme. Baste the steak with the melted butter for 2 minutes.
  5. Remove the steak to a cutting board, cover loosely with foil, and let it rest for 8-10 minutes. Discard the garlic and thyme.

3. Cook the Mushrooms and Onions:

  1. In the same skillet (no need to clean it), add the onions over medium heat. Cook for 2-3 minutes until translucent.
  2. Add the mushrooms and stir. Cook for 4-6 minutes until they release moisture and begin to brown.
  3. Increase heat to medium-high, add red wine, and stir to deglaze the pan. Cook for 15-20 seconds until the wine evaporates.
  4. Turn off the heat and stir in the chopped thyme.

4. Serve:

  1. Slice the steak against the grain.
  2. Divide the steak, mushrooms, and onions between two plates.
  3. Serve immediately and enjoy!

Notes

  1. Steak Quality: Use a well-marbled ribeye or strip steak for the best flavor and tenderness.
  2. Dry the Steak: Pat the steak dry before seasoning to ensure a good sear.
  3. Rest the Steak: Let the steak rest after cooking to allow the juices to redistribute.
  4. Mushroom Variety: Use your favorite mushrooms—clamshell, oyster, or cremini all work well.
  5. Wine Substitute: If you don’t have red wine, use balsamic vinegar or beef broth for deglazing.

Nutrition

Find it online: https://recipes.swedishinarabic.net/one-pan-ribeye-mushroom-and-onion-skillet-a-perfect-dinner-for-two-in-under-30-minutes/