NY Strip Steak with Tarragon Melting Sauce

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 6 servings
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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



  1. 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.
  2. 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.
  3. Serve immediately.

Tarragon Melting Sauce:

  1. Position knife blade in food processor bowl; add all ingredients, and process until smooth. Cover, and refrigerate.
  2. Yield: 3 1/2 cups

Onion Ring Toppings:

  1. Preheat oil to 360 degrees F.
  2. 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.
  3. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
  4. 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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