New York Strip Steaks With Tarragon Melting Sauce

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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)

• Tarragon Melting Sauce

• 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

Directions

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.