Ny Strip Steak With Tarragon Melting Sauce Recipes

NEW YORK STRIP STEAKS WITH TARRAGON MELTING SAUCE

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.

NY STRIP STEAK WITH TARRAGON MELTING SAUCE

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.

NEW YORK STRIP STEAKS WITH TENNESSEE BARBECUE SAUCE

Steps:

• Make the sauce: In a small saucepan, whisk all the sauce ingredients with ½ cup water.
• Bring to a simmer over medium-high heat, then decrease heat and simmer for 10 minutes, stirring occasionally.
• Trim most of the exterior fat from the steaks; let stand at room temperature for 20-30 minutes before grilling.
• Roughly chop the garlic; then sprinkle the salt on top.
• Using both the sharp edge and the flat side of the knifeblade, crush the garlic and salt together to create a paste.
• In a small bowl, mix the paste with the oil, rosemary, and pepper; smear mixture evenly all over the steaks.
• Grill over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat).
• Remove from the grill and let rest for 3-5 minutes; serve warm with the sauce on the side.