Grilled Beef Bourguignon

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Two 8-ounce rib-eye steaks

Kosher salt and freshly cracked black pepper 

2 teaspoons all-purpose flour 

2 tablespoons vegetable oil 

4 tablespoons unsalted butter 

1 yellow onion, large-diced 

8 ounces oyster mushrooms, halved

1 parsnip, peeled and medium-diced 

5 sprigs thyme 

2 tablespoons tomato paste 

Half 750-ml bottle rich red wine (preferably from Burgundy)

1/2 cup beef stock, plus more as needed 

2 tablespoons dry sherry 

1 lemon, juiced