New York Strip Steaks With Tarragon Melting Sauce

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, worcestershire sauce and pepper.
• 2 add steaks to bag.
• 3 press the air out of the bag, and seal tightly.
• 4 turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
• 5 meanwhile, make the tarragon melting sauce:.
• 6 in a bowl add all ingredients together and mix until smooth.
• 7 cover, and refrigerate.
• 8 this will make 3 1/2 cups sauce.
• 9 heat a large oiled skillet over medium-high heat.
• 10 remove steaks from marinade, discarding marinade.
• 11 place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
• 12 remove steaks to a serving plate, and keep warm.
• 13 repeat process with remaining 3 steaks.
• 14 top each steak with 1 to 2 tablespoons tarragon melting sauce.