Best New York Strip Steaks Tarragon Melting Sauce Recipes

New York Strip Steaks With Tarragon Melting Sauce image

Provided by CookingONTheSide

Categories Steak

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup olive oil, plus
olive oil, for skillet
1/4 cup fresh lemon juice
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
6 boneless New York strip steaks (1 inch thick)
2 cups butter
3 garlic cloves, minced
2 tablespoons minced green onions
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 cup sour cream
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
3 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/4 teaspoon salt

Steps:

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.
Meanwhile, make the tarragon melting sauce:.
In a bowl add all ingredients together and mix until smooth.
Cover, and refrigerate.
This will make 3 1/2 cups sauce.
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.

Nutrition Facts : Calories 1398.6, Fat 128.5, SaturatedFat 62.4, Cholesterol 398.1, Sodium 911.6, Carbohydrate 4.5, Fiber 0.7, Sugar 2, Protein 57

NEW YORK STRIP STEAKS & TARRAGON MELTING SAUCE image

Provided by Bernice Mosteller

Time 20m

Number Of Ingredients 19

1/2 c olive oil, plus oil for skillet
1/4 c fresh lemon juice
3 clove garli, minced
2 tsp worcestershire sauce
1 tsp ground black pepper
6 ( 1 - inch thick )boneless new york strip steaks
tarragon melting sauce, recipe follows
TARRAGON MELTING SAUCE::::
2 c butter
3 clove garlic, minced
2 Tbsp mincd green onion
1 Tbsp minced fresh tarragon leaves
1 Tbsp chopped fresh parsley leaves
1 c sour ceam
1 tsp lemon zest
2 tsp fresh lemon juice
3 Tbsp dijon mustard
1 tsp ground black pepper
1/4 tsp salt

Steps:

1. In a bowl, add all ingredients together and mix until smooth. Cover and refrigerate.
2. DIRECTIONS FOR THE STEAKS:::
3. In a heavy resealable plastic bag, combine oil,lemon juice, garlic, worcestershire sauce and pepper. Add steaks to the bag. Press the air out of 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.
4. Heat a large oiled skillet over medium-high heat.
5. 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 the remaining 3 steaks. Top each steak with 1 to 2 tablespoons of TARRAGON MELTING SAUCE: ENJOY!!