New York Strip Steaks With Tarragon Melting Sauce

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. 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.