New York Strip Steaks With Tarragon Melting Sauce
"These steaks looked very good when I saw Paula Deen make this recipe on her show recently."
photo by JackieOhNo!
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1⁄2 cup olive oil, plus
- olive oil, for skillet
- 1⁄4 cup fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 6 boneless New York strip steaks (1 inch thick)
-
Tarragon Melting Sauce
- 2 cups butter
- 3 garlic cloves, minced
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 3 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon salt
directions
- In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
- Add steaks to bag.
- Press the air out of the bag, and seal tightly.
- Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
-
Meanwhile, make the tarragon melting sauce:
- In a bowl add all ingredients together and mix until smooth.
- Cover, and refrigerate.
- This will make 3 1/2 cups sauce.
- Heat a large oiled skillet over medium-high heat.
- Remove steaks from marinade, discarding marinade.
- Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
- Remove steaks to a serving plate, and keep warm.
- Repeat process with remaining 3 steaks.
- Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
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Reviews
-
The marinade for the steak was flavorful but not overpowering - the only I would recommend is to add some salt. The tarragon sauce was out of this world! I only made half, which was way more than plenty. It went together very quickly, although I don't know that I made it correctly. I assume the butter was to be at room temperature. In any event, once I read the directions, I realized that but didn't have time to wait, so I melted it slowly in a saucepan, adding the garlic, scallions, herbs, etc. I removed it from the heat, let it cool down a bit, then added the sour cream. I then transferred it to a serving bowl and stuck it in the freezer to cool down quickly while I made the steaks. It worked out perfectly. I will definitely want to make this again! The sauce itself would be wonderful anything - vegetables, etc. Thanks for sharing. Made for ZWT8. -
Tasty! The melting sauce reminds me of Bearnaise sauce which I love because I love tarragon. I only made half of the sauce recipe because I only cooked 3 steaks. I have a little sauce left over and plan on trying it on some chicken. Thanks for another great recipe Lainey!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
