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New York Strip Steaks

By Paula Deen


Difficulty: Medium

Prep time: 40 minutes

Cook time: 10 minutes

Servings: 6


New York Strip Steaks

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

Tarragon Melting Sauce

  • 2 cups butter
  • 2 tablespoons green onion, minced
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 cup sour cream
  • 1 teaspoon lemon zest
  • 3 tablespoons dijon mustard
  • 1 teaspoon black pepper
  • 1/4 teaspoon salt


New York Strip Steaks

In a heavy-duty resealable plastic bag, combine oil, 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 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 butter, garlic, green onion, tarragon, parsley, sour cream, lemon zest, juice, mustard, 1 teaspoon pepper and salt, and mix until smooth. Cover, and refrigerate.

Yield: 3 1/2 cups