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.

Ingredients

• 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

Directions

1. 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).
2. 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.
3. Heat a large oiled skillet over medium-high heat.
4. Remove steaks from marinade, discarding marinade.
5. Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
6. Remove steaks to a serving plate, and keep warm.
7. Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.

Tarragon Melting Sauce

Ingredients

• 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

Directions

1. In a bowl, add all ingredients together and mix until smooth. Cover, and refrigerate.

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