Ingredients

1/2 cup olive oil, plus oil for skillet
1/4 cup fresh lemon juice
3   cloves garlic, minced
2 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
6   (1-inch thick) boneless New York strip steaks
tarragon melting sauce, recipe follows

Tarragon Melting Sauce:
2 cups butter
3 cloves garlic, minced
2 tablespoons minced green onion
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 cup sour cream
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
3 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/4 teaspoon salt

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 oiled 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. 

Tarragon Melting Sauce:

In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate. 

Yield: 3 1/2 cups