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NY Strip Steak with Tarragon Melting Sauce

By Paula Deen


Difficulty: Medium

Prep time: 40 minutes

Cook time: 10 minutes

Servings: 6


NY Strip Steaks

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

Tarragon Melting Sauce

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

Onion Ring Toppings

  • 2 medium yellow onions or white onions
  • 1 teaspoon seasoned salt
  • 2 cups all-purpose flour
  • salt, to taste


NY Strip Steaks

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 °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.

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