NY Strip Steak with Tarragon Melting Sauce Recipe by Paula Deen

Level: Moderate

Time: 70 MINUTES

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  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice, plus 2 teaspoons for sauce
  • 3 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon black pepper, plus 1 teaspoon for sauce
  • 6 (1 inch thick) boneless NY strip steaks
  • 2 cups butter
  • 1 cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons green onion, minced
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon chopped fresh parsley leaves, chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 medium yellow onions, or white onions
  • 1 teaspoon seasoned salt
  • 2 cups all-purpose flour


In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon 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 butter, sour cream, garlic, mustard, green onion, tarragon, parsley, 2 teaspoons lemon juice, zest, 1 teaspoon pepper and salt and process until smooth. Cover, and refrigerate.


Yield: 3 1/2 cups


Onion Ring Toppings:


Preheat oil to 360°.


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.

NY Strip Steak with Tarragon Melting Sauce


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