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NY Strip Steak with Tarragon Melting Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

NY Strip Steak with Tarragon Melting Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 servings Servings
$ /Serving

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
  • 2 cups butter
  • 1 cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons minced green onion
  • 1 tablespoon minced fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 medium white or yellow onions
  • 1 teaspoon seasoned salt
  • 2 cups all-purpose flour

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product