Cast Iron Seared Steak with Mushrooms and Onions

You’re probably starting to notice that the recipes I post here are cooked by my husband. I told y’all I hardly ever cook! And why should I, since he CLEARLY enjoys it so much! We actually enjoy hanging out in the kitchen prepping together, but after that it’s all him! This is one of his favorite recipes. We prepare this recipe about once a month, and it’s always a special treat. We merged several versions of this recipe together, from you tube videos and various blogs. It’s a departure from the usual grilled steak, since it’s prepared in a cast iron skillet. It’s also known as the “constant flip method” since you flip the steak about every 30 seconds or so. We added the mushrooms and onions, because it was a shame to waste all those delicious pan juices! Hint: spend the money on a butcher quality ribeye or tenderloin. The thicker the better.

Ingredients for the steak:

1 12 oz Ribeye or Tenderloin (thick cut)

Sea salt and freshly ground black pepper

1/4 cup butter, cut into slices

2 T. canola oil – enough to coat the bottom of the skillet

3 sprigs rosemary

5 cloves garlic, peeled, whole

1/4 cup chopped red and yellow onion

For the Steak Seasoning Rub: (we keep this mixed up in a shaker so it’s always ready to go)

2 T. Ground coffee

2 T. Montreal Steak seasoning

For the Mushrooms and Onions

1 red onion, coarsely chopped

1 yellow onion, coarsely chopped

12 oz. sliced Baby Bella or White Mushrooms

1/4 cup red wine



For the Steak:

Season your steak with a little sea salt and ground black pepper.

Heat the iron skillet to medium-high heat. Add the canola oil and swirl it around to cover the bottom of the skillet. Carefully place the steak into the skillet.


Sear on each side, flipping after 30 seconds. Then add the butter, garlic, the chopped onions and rosemary to one side of the skillet.


Start sprinkling on the steak seasoning rub! Continue flipping the steak every 30 seconds! I wish you could smells this. AH-MAZING! The garlic! The Rosemary! The butter! Oh my!



Spoon the buttery juices over the steak after each flip, then sprinkle with seasoning. It’s a rhythm of flip, spoon and sprinkle, every 30 seconds. Cook the steak until your desired level of doneness. We use the touch test.

Remove the steak from the skillet, tent with foil, and allow the meat to rest.

For the Mushrooms and Onions:

Reduce your skillet heat to medium. Remove the rosemary. Throw in a little more butter, and the wine and deglaze the pan. Add the mushrooms and onions to the skillet. Let them just hang out over medium heat until they’re as done as you like them!


Pour yourself a little cabernet while you wait. Try to keep your dog calm. IMG_0988




A note: I used the leftover mushrooms and onions the next night, added some beef stock and viola! Glorified french onion soup. It was really delicious!

Cooking for two can be a fun activity to share in your empty nest. Try new recipes together! Talk while you cook! Life is sweet…

I hope you enjoyed this recipe. Let me know if you try it, or if you have any questions!


7 thoughts on “Cast Iron Seared Steak with Mushrooms and Onions

  1. My mouth started drooling when I read the title. Now after reading the ingredients and seeing the pictures I wished I could run to the grocery store and get s a steak for dinner. Yum!

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