NY Strip Steaks with Tarragon Melting Sauce
What you need:
- 6 NY Strip Steaks (these were mighty small and expensive, so I used some other type...same price...and gigantic)
Marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 2 tsp. Worcestershire sauce
- 1 tsp. black pepper
Tarragon Melting Sauce:
(I quartered this recipe because I knew my husband and kids wouldn't touch it)
- 2 cups butter
- 3 cloves garlic, minced
- 2 tbsp. green onion, minced
- 1 tsp. dried tarragon
- 1 cup sour cream
- 1 tsp. lemon zest (used from the lemon above)
- 2 tsp. lemon juice (I was able to get this from the lemon I used above)
- 3 tbsp. Dijon mustard
- 1 tsp. black pepper
- 1/4 tsp. salt
Directions:
- Combine all marinade ingredients and place in a large ziploc bag or a bowl. Place steak in the marinade and refrigerate for 30 minutes.
- Cook by desired method until desired doneness is achieved. My husband grilled them to a medium-well or so.
- While steak is cooking, mix together all the melting sauce ingredients and refrigerate.
- Serve steak topped with 1 to 2 tbsp. of melting sauce.
Recipe from Paula Deen