NY Strip Steak with Tarragon Melting Sauce
By Paula Deen
- Prep time: 30 minutes
- Cook time: 30 minutes
- Servings: 30
- 1/2 cup olive oil
- 1/4 cup plus 2 teaspoons for sauce fresh lemon juice
- 3 cloves minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon plus 1 teaspoon for sauce black pepper
- 6 (1 inch thick) boneless NY strip steaks
- 2 cups butter
- 1 cup sour cream
- 3 tablespoons dijon mustard
- 2 tablespoons minced green onion
- 1 tablespoon minced fresh tarragon
- 1 tablespoon chopped chopped fresh parsley leaves
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 medium or white onions yellow onions
- 1 teaspoon seasoned salt
- 2 cups all purpose flour
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.
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.