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 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.
Position knife blade in food processor bowl; add all ingredients, and process until smooth. Cover, and refrigerate.
Yield: 3 1/2 cups
Preheat oil to 360 degrees F.
Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in batches, in the bag, close tightly and shake until the onion rings are coated.
Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings.
Recipe courtesy of Paula Deen, 2008