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    You are in: Home / Recipes / New York Strip Steaks With Tarragon Melting Sauce Recipe
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    New York Strip Steaks With Tarragon Melting Sauce

    New York Strip Steaks With Tarragon Melting Sauce. Photo by JackieOhNo!

    1/2 Photos of New York Strip Steaks With Tarragon Melting Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Lainey6605's Note:

    These steaks looked very good when I saw Paula Deen make this recipe on her show recently.

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    Units: US | Metric

    Tarragon Melting Sauce


    1. 1
      In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
    2. 2
      Add steaks to bag.
    3. 3
      Press the air out of the bag, and seal tightly.
    4. 4
      Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
    5. 5
      Meanwhile, make the tarragon melting sauce:.
    6. 6
      In a bowl add all ingredients together and mix until smooth.
    7. 7
      Cover, and refrigerate.
    8. 8
      This will make 3 1/2 cups sauce.
    9. 9
      Heat a large oiled skillet over medium-high heat.
    10. 10
      Remove steaks from marinade, discarding marinade.
    11. 11
      Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
    12. 12
      Remove steaks to a serving plate, and keep warm.
    13. 13
      Repeat process with remaining 3 steaks.
    14. 14
      Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.

    Ratings & Reviews:

    • on July 23, 2012


      The marinade for the steak was flavorful but not overpowering - the only I would recommend is to add some salt. The tarragon sauce was out of this world! I only made half, which was way more than plenty. It went together very quickly, although I don't know that I made it correctly. I assume the butter was to be at room temperature. In any event, once I read the directions, I realized that but didn't have time to wait, so I melted it slowly in a saucepan, adding the garlic, scallions, herbs, etc. I removed it from the heat, let it cool down a bit, then added the sour cream. I then transferred it to a serving bowl and stuck it in the freezer to cool down quickly while I made the steaks. It worked out perfectly. I will definitely want to make this again! The sauce itself would be wonderful anything - vegetables, etc. Thanks for sharing. Made for ZWT8.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2008


      Tasty! The melting sauce reminds me of Bearnaise sauce which I love because I love tarragon. I only made half of the sauce recipe because I only cooked 3 steaks. I have a little sauce left over and plan on trying it on some chicken. Thanks for another great recipe Lainey!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New York Strip Steaks With Tarragon Melting Sauce

    Serving Size: 1 (426 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1398.6
    Calories from Fat 1156
    Total Fat 128.5 g
    Saturated Fat 62.4 g
    Cholesterol 398.0 mg
    Sodium 911.6 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.6 g
    Sugars 2.0 g
    Protein 56.9 g

    The following items or measurements are not included:

    fresh tarragon leaves

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