Family-Style Steak with Mixed Mushrooms

This super tasty, budget-friendly steak is a perfect match for year-round local mushrooms


  • oven
  • ovenproof skillet
  • large frying pan
  • cutting board
  • steak knife


  • 1 lb (500 g) 2-inch (5 cm) thick grilling steak such as culotte or hanger, or whole tri-tip roast
  • 1/2 Tsp (2 mL) salt, divided
  • freshly ground pepper
  • 2 Tbsp (30 mL) butter, divided
  • 1 lb (500 g) mixed types of mushrooms, sliced
  • 1 Tsp (5 mL) dried thyme leaves
  • 2 cloves garlic, minced
  • 1 Tsp (5 mL) Worcestershire sauce
  • 1 Tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) chopped fresh parsley


  1. Preheat oven to 425°F (220°C). Score top of steak then season with 1/4 Tsp (1 mL) each of salt and pepper.
  2. Melt 1 Tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add steak; sear for 2 minutes on each side.
  3. Place in oven, then roast for 10 minutes. Take internal temperature; depending on cut used, you may need to roast up to 10 more minutes (medium rare is 140°F/60°C). Temperature will rise slightly when steak stands. 
  4. In a large frying pan, melt remaining 1 Tbsp (15 mL) butter over medium heat. Add mushrooms, thyme, garlic, remaining 1/4 Tsp (1 mL) salt and pepper to taste. Stir frequently for 8 minutes or until mushrooms have softened. Stir in Worchestershire.
  5. Stir in flour; gradually stir in milk. Stirring, bring to a boil. Stir frequently until sauce-like in consistency, about 4 minutes. Stir in parsley. 
  6. Transfer steak to a cutting board; let stand for 5 minutes.
  7. Thinly slice across the grain. Serve with mushroom sauce.