NY Strip Steak with Tarragon Melting Sauce Recipe

Name: NY Strip Steak with Tarragon Melting Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup fresh lemon juice; 3 cloves garlic, minced; 2 teaspoons Worcestershire sauce; 1 teaspoon ground black pepper; 6 (1-inch thick) boneless NY strip steaks; Tarragon Melting Sauce, recipe follows; Onion ring toppings, recipe follows; 2 cups butter; 1 cup sour cream; 3 cloves garlic, minced; 3 tablespoons Dijon mustard; 2 tablespoons minced green onion; 1 tablespoon minced fresh tarragon leaves; 1 tablespoon chopped fresh parsley leaves; 2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon ground black pepper; 1/4 teaspoon salt; Vegetable oil, for deep frying; 2 medium white or yellow onions; 1 teaspoon seasoned salt; 2 cups all-purpose flour; Salt

Servings: persons

1/2 cup olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
6 (1-inch thick) boneless NY strip steaks
Tarragon Melting Sauce, recipe follows
Onion ring toppings, recipe follows
2 cups butter
1 cup sour cream
3 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons minced green onion
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon ground black pepper
1/4 teaspoon salt
Vegetable oil, for deep frying
2 medium white or yellow onions
1 teaspoon seasoned salt
2 cups all-purpose flour
Salt

1
In a heavy-duty, resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce, and pepper; add steaks to bag.
2
Press the air out of the bag and seal tightly.
3
Turn the bag several times to distribute the marinade.
4
Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
5
Heat a large skillet over medium-high heat.
6
Remove steaks from marinade, discarding marinade.
7
Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
8
Remove steaks to a serving plate, and keep warm Repeat process with remaining 3 steaks.
9
Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
10
Serve immediately.
11
Position knife blade in food processor bowl; add all ingredients, and process until smooth.
12
Cover, and refrigerate.
13
Preheat oil to 360 degrees F.
14
Slice the onions into very thin rings and separate the rings.
15
Spread them out and sprinkle with seasoned salt.
16
Place the flour in a resealable plastic bag.
17
Put the onion rings in batches, in the bag, close tightly and shake until the onion rings are coated.
18
Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
19
Remove with tongs and drain on paper towels.
20
Taste and season with salt, if necessary.
21
Top the steak with the fried onion rings.

1862

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves garlic, minced, 2 teaspoons Worcestershire sauce, and more.

Yes, NY Strip Steak with Tarragon Melting Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

NY Strip Steak with Tarragon Melting Sauce

How did you like this recipe?

Frequently Asked Questions