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NY Strip Steak with Tarragon Melting Sauce Recipe by Paula Deen

Moderate Level
70 MIN 30 Prep + 40 Cook
Servings
$ /Serving
Print
Moderate Level
70 MIN 30 Prep + 40 Cook
6 Servings
$ /Serving

NY Strip Steak with Tarragon Melting Sauce Recipe by Paula Deen

Moderate Level
70 MIN 30 Prep + 40 Cook
6 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

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