New York Strip Steaks

Total Time:
1 hr
10 min
30 min
20 min

6 servings

  • 1/2 cup olive oil, plus oil for skillet
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 6 (1-inch thick) boneless New York strip steaks
  • Tarragon Melting Sauce, recipe follows
  • Tarragon Melting Sauce:
  • 2 cups butter
  • 3 cloves garlic, minced
  • 2 tablespoons minced green onion
  • 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

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.

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.

Tarragon Melting Sauce:

In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate.

Yield: 3 1/2 cups

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    36 Reviews
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    Way too much lemon, it overpowers the flavor of the steak. I would recommend at least halving the amount of lemon in the marinade.
    Love steak, but adding lemon is not my cup of tea! Instead use soy sauce to marinade the steak the night before, with one-half teaspoon of fine salt and olive oil. Also, I love grilling my steak a little bit slower to keep all yummy juices trapped inside for a delicious intake. Simply amazing.(:
    This new york strip steak is awesome. deserves a 4 star raiting
    Steaks tasted amazing! The butter was also very good but I only made 1/4 of the recipe as I didnt need 3 1/2 cups of butter. We used the left over butter on baked potatoes..VERY GOOD.
    Very tasty, enjoyed the tarragon butter also.
    This sauce was amazing. Absolutely!
    What a great alternative to grilling! Best, our kids liked it too. The steaks were tender and tasty! We are making it a second time tonight!
    I dont get it. My family and I didnt like the steak at all. Lemon and steak is not tasty. The butter was okay. I might try the butter again with Rosemary and less lemon with a different steak marinade or just off the grill.
    The marinade is delicious and so easy. Add lots of fresh pepper for more flavor. Did not use the butter because I am not a tarragon fan, but I will try it with rosemary, as a reviewer has suggested.
    Cooked this up for dinner last night. Steak was amazing! I did not have tarragon or green onions I substituted chives and it came out great. Thanks for the recipe.
    Amazing butter sauce! 
    Substituted Tarragon with rosemary since I couldn't find it in my local store. 
    Thanks Paula!
    I omitted the Tarragon (As I did not have and next time less salt(in the melting sauce. 
    Best New York Strip I have eaten.. Yummmm... 
    Family loved it.. Will make again... 
    Thank-you Paula!!
    I actually wanted to try it with lime instead of lemon the second time around...and liked it better that way :)
    OMG! This was the best tasting melting sauce I've tasted. I will never go back to steak sauce on a steak. It had so much flavor when it melted over the steak. Thank You!
    I disagree - steak and lemon go together beautifully. But then those of us in the south often use lemon. Don't imagine you can get it up north - or at least where it is any good. But then if you used bottled lemon - ewwww!! No wonder it tasted bad! As for the butter, come on people, use your common sense. If you love butter use it, if not don't.
    This was a waste of perfectly good steak. Lemon and garlic do not go well with steak. I wanted to cry. At least the dog ate well.
    The steaks came out fine but nothing special. It lacked flavor and like many of you I reduced the butter - I just dont thnik we should rely on butter to make meals taste good. Paula think about your followers health.
    If you're concerned about butter, then don't eat it. If you're concerned about fat period, don't eat steak. Yes the recipe calls for a large amount of butter, but I don't think anyone will eat the entire CUP in a single meal. Hear are some nutrition facts for both. You can probably double the following serving sizes and get a good depiction of the actual intake.

    1 Tbsp.Butter-Nutrition Facts:
    Calories 102 (426 kJ)
    % Daily Value 1
    Total Fat 11.5g 18%
    Sat. Fat 7.3g 36%
    Cholesterol 31mg 10%
    Sodium 2mg < 0.1%
    Total Carbs. < 0.1g < 0.1%
    Dietary Fiber 0g 0%
    Sugars < 0.1g
    Protein 0.1g
    Calcium 3.4mg
    Potassium 3.4mg
    6 oz. New York Strip-Nutrition Facts:
    Calories 294 Calories from Fat 117
    Total Fat 13g % RDA 20%
    Saturated Fat 9g 45%
    Sodium 97mg 4%
    Total Carbs 0g 0%
    Dietary Fiber 0g 0%
    Protein 40g 80%

    Rarely cook steak so I am open to new steak recipes to make the best for the high price of steak. Nice marinade but is all that butter necessary? Added herbs, skipped the butter--do not want to look like the butter queen in 3x.

    I like her desserts and expect butter; but this is ridiculous.
    I loved this steak. The only change I made to the recipe was to use dried tarragon instead of fresh tarragon and it was very tasty. As another reviewer suggested, you definitely should cut the tarragon butter mixture in half as the recipe calls for much more than needed. I would definitely make again - easy and delicious!
    new york strip steaks was the best new york strip steaks i am eating it rigth now so i will right more later today ok lol see you later bye lol and one moer thing lol

















    I grilled the steaks instead of stove top. The were so tender. I had gastric bypass surgery only 3-1/2 months ago and I was afraid that I wouldn't be able to eat the steak; however, to my surprise........I was elated as I LOVE steak. The melting sauce was great and tasted wonderful on top. My only suggestion is to cut the sauce recipe in half as 3-1/2 cups is way too much for only 6 steaks. I will make this recipe again for sure.
    We loved this recipe!! I marinated the steaks for about 45 minutes. I used a cast iron skillet and our steaks needed about 8-9 minutes per side (we like our beef medium well). I never thought steak could taste this delicious and juicy on the stove. The marinade was delicious, and my husband and I both LOVED the tarragon butter! I made garlic risotto to go with it and we felt like we were eating a restaurant meal. I will definitely be making this again.

    Thank you Paula! I love your show.
    The steak was delicious. The marinade was perfect. I didn't have the ingredients for the sauce, but didn't need it. I cooked the steaks in my cast iron skillet and they turned out perfect. My husband said he diefinitely wants this again. Hopefully next time. I'll plan ahead and make the sauce to go with it.
    The marinade for this recipe was outragous! The buterr was sweet and just melted in your mouth. I grilled the steak and it gave it a smokey flavor. I would highly recommend this to anyone. Enjoy!!
    I am not a huge red meat fan, in fact I very rarely ever eat it. Especially steak. The only steak I can remember ever liking was when I was kid and a friend's dad used to marinate and grill them. I don't even know what cut of meat it was but, anyway its the only steak I've ever liked. Now, to the point, we saw this recipe watching tv one night of course and for some reason it caught our eye so we decided to print out the recipe and cook it. I must say, this is the best, best steak I've ever had. We will be cooking it for the 3rd time tomorrow night in about 2 weeks. haha. The only thing I have to say about it is to make sure you season it very well before marinating (salt and pepper of course). Now anytime we see a special on ny strips we pick em up and get very excited! Thank you Paula! I looovee you! and your food of course!
    Thank You Paula, I love your show and the way you cook made so easy.
    Paula thank you, thank you, thank you.

    Your son Bobbi, es muy guapo !!

    Awesome, Outrageous....Everyone just loved the topping to a perfect steak. I have also used it on lamb, and pork. Can't get much better!!!
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