NY Strip Steak with Tarragon Melting Sauce

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Servings: 6 servings
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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
Tarragon Melting Sauce, recipe follows
Onion ring toppings, recipe follows

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

Onion Ring Toppings:
Vegetable oil, for deep frying
2 medium white or yellow onions
1 teaspoon seasoned salt
2 cups all-purpose flour





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.

Show: Paula's Party/Quick and Easy Meals 2007 issue
          Watch Paula on Food Network

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Reader Comments:


I make the tarragon sauce to go with my fish as well. Its so versitile i love it!

By ali4416 on August 09, 2010


At the request of my family, I make this every year for our special Valentine's Day meal. My kids LOVE how the tarragon sauce enhances the flavor of the steak. And that's saying something--they are 15 & 10 years old!!

By Anonymous on February 14, 2010


I have made this twice and it is so delicious! My guests raved through out the entire meal saying it was the best steak ever! The only thing I do different is grill the steaks instead of pan fry. You MUST use a food processor and fresh tarragon. Made it once with dry spices and hand mixed it. Was good but in a processor its out of this world! Thanks Paula!

By Anonymous on January 14, 2010


I made this and it was ok but I didn't like the Tarragon Melting Sauce. However, I now see that onion rings were suppose to go on top. I bet that mixed with the sauce will be good. I want to revisit this one again.

By Anonymous on November 03, 2009

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