Makes 4 servings. Difficulty
4 elk ribeye steaks, about 1 inch thick 1/4 cup Worcestershire sauce 2 Tablespoons unsalted butter, divided 1/2 cup onion, minced 1 garlic clove, minced 6 oz. cremini mushrooms, sliced 1 teaspoon fresh lemon juice 1-1/2 teaspoons fresh oregano 2 Tablespoons fresh Italian Parsley 1 teaspoon Worcestershire sauce 1 Tablespoon olive oil Salt and freshly ground black pepper
Place the elk steaks in a shallow baking dish or in a zip lock bag and add 1/4 cup Worcestershire sauce. Turn the steaks to coat. Cover or seal the bag and refrigerate for 4-6 hours, turning the steaks from time to time.
In a large skillet, heat 1 tablespoon of unsalted butter over medium heat. Add the onion and sauté for 2 minutes. Add the garlic; sauté for 30 seconds. Add the mushrooms; sauté for 3 minutes. Stir in the lemon juice, oregano, Italian parsley and 1 teaspoon Worcestershire sauce. Cook for an additional minute to blend flavors. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.
Meanwhile, preheat the oven to 350°F. Remove the steaks from the marinade. Season the steaks on both sides with salt and freshly ground black pepper. In a large, oven-safe skillet, heat the remaining tablespoon of butter and olive oil over medium high heat. When the pan is hot, add the steaks and cook for 4 minutes per side. Transfer the steaks to the oven let cook for 5 minutes (for medium rare), or until the steaks have reached the desired doneness. Transfer the steaks to a plate and tent with foil to keep warm. Let the steaks rest for 5-10 minutes before serving.
Spoon the sautéed mushrooms over the steaks, garnish with chopped fresh parsley and serve.