Photo: New York Strip Steaks Recipe
Ingredients
- 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
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.
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:
- 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 bowl add all ingredients together and mix until smooth. Cover, and refrigerate.
Yield: 3 1/2 cups
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By Meadows Mom
Las Vegas, NV
on January 08, 2012
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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!
By staxof4
USA
on December 13, 2011
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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.
By mzmerrilee_12571699
Koloa, 50
on October 18, 2011
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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.
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