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:

1. Combine all marinade ingredients and place in a large ziploc bag or a bowl. Place steak in the marinade and refrigerate for 30 minutes.
2. Cook by desired method until desired doneness is achieved. My husband grilled them to a medium-well or so.
3. While steak is cooking, mix together all the melting sauce ingredients and refrigerate.
4. Serve steak topped with 1 to 2 tbsp. of melting sauce.

Recipe from Paula Deen