Best Beef Loin Strip Steaks With Tarragon Butter Recipes

SPECIAL STRIP STEAKS

Special Strip Steaks image

I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 boneless beef top loin steaks (8 ounces each)
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion

Steps:

Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).

Nutrition Facts : Calories 389 calories, Fat 16g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 807mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 48g protein.

NEW YORK STRIP STEAKS

New York Strip Steaks image

A classic steak with a creamy tarragon butter sauce.

Provided by Paula Deen

Categories classics Family Supper guys night low carb

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.
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