NY Strip Steak with Tarragon Melting Sauce

Total Time:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 6 (1-inch thick) boneless NY strip steaks
  • Tarragon Melting Sauce, recipe follows
  • Onion ring toppings, recipe follows
  • Tarragon Melting Sauce:
  • 2 cups butter
  • 1 cup sour cream
  • 3 cloves garlic, minced
  • 3 tablespoons Dijon mustard
  • 2 tablespoons minced green onion
  • 1 tablespoon minced fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Onion Ring Toppings:
  • Vegetable oil, for deep frying
  • 2 medium white or yellow onions
  • 1 teaspoon seasoned salt
  • 2 cups all-purpose flour
  • 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.

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.

Serve immediately.

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

Onion Ring Toppings:

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.


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