New York Strip Steaks With Tarragon Melting Sauce Recipes

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NY STRIP STEAK WITH TARRAGON MELTING SAUCE



NY Strip Steak with Tarragon Melting Sauce image

A decadent main dish of seared steak with an herb butter sauce and topped with onion rings.

Provided by Paula Deen

Categories     classics     Family Supper     guys night     low carb

Time 40m

Yield 6

Number Of Ingredients 21

1/2 cup olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
6 (1-inch thick) boneless NY strip steaks
2 cups butter
1 cup sour cream
3 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons green onion, minced
1 tablespoon tarragon, minced
1 tablespoon fresh parsley leaves, chopped
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon black pepper
1/4 teaspoon salt
2 medium yellow onions or white onions
1 teaspoon seasoned salt
2 cups all-purpose flour
salt, to taste

Steps:

  • In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper; 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 skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 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 Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
  • Serve immediately.
  • Position knife blade in food processor bowl; add butter, sour cream, garlic, mustard, green onion, tarragon, parsley, 2 teaspoons lemon juice, zest, 1 teaspoon pepper and salt and process until smooth. Cover, and refrigerate.
  • Yield: 3 1/2 cups
  • Preheat oil to 360 °F.
  • Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in batches, in the bag, close tightly and shake until the onion rings are coated.
  • Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
  • Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings.

THE PERFECT NEW YORK STRIP STEAK



The Perfect New York Strip Steak image

Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."

Provided by Chris Pandel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 New York strip steaks, 1 lb each, 1½ to 2 inches thick
Salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
2 cloves garlic, skin on
1 sprig thyme
1 sprig rosemary

Steps:

  • Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

NEW YORK STRIP STEAKS WITH TARRAGON MELTING SAUCE



New York Strip Steaks With Tarragon Melting Sauce image

Make and share this New York Strip Steaks With Tarragon Melting Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

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)
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

Steps:

  • In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
  • 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.
  • Meanwhile, make the tarragon melting sauce:.
  • In a bowl add all ingredients together and mix until smooth.
  • Cover, and refrigerate.
  • This will make 3 1/2 cups sauce.
  • Heat a large oiled skillet over medium-high heat.
  • Remove steaks from marinade, discarding marinade.
  • Place 3 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.
  • Repeat process with remaining 3 steaks.
  • Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.

Nutrition Facts : Calories 1398.6, Fat 128.5, SaturatedFat 62.4, Cholesterol 398.1, Sodium 911.6, Carbohydrate 4.5, Fiber 0.7, Sugar 2, Protein 57

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