Recipe courtesy of Paula Deen
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NY Strip Steak with Tarragon Melting Sauce
Total:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Tarragon Melting Sauce:
Onion Ring Toppings:

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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