When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.
- 1/4 cup olive oil, plus oil for skillet
- 2 tbsp. fresh lemon juice
- 1 clove garlic, minced
- 1 tsp. Worcestershire sauce
- 1/2 tsp. ground black pepper
- 3 (1-inch thick) boneless New York strip steaks
- Tarragon Melting Sauce, recipe follows
- In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
- Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
- Heat a large oiled skillet over medium-high heat.
- Remove steaks from marinade, discarding marinade.
- Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
- Remove steaks to a serving plate, and keep warm.
- Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.
Tarragon Melting Sauce
- 1/2 cup butter, softened
- 1 clove garlic, minced
- 1/2 tbsp. green onion, minced
- 1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary
- 1/4 tbsp. fresh parsley leaves, chopped (or 1/4 tsp. dried parsley)
- 1/4 cup light or nonfat sour cream
- 1/4 tsp. lemon zest
- 1/2 tsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 1/4 tsp. ground black pepper
- Pinch of salt
- In a bowl, add all ingredients together and mix until smooth. Cover, and refrigerate.
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