New York Strip Steaks With Tarragon Melting Sauce: A Chef’s Touch

A Culinary Revelation: From TV Screen to Your Table

These steaks looked very good when I saw Paula Deen make this recipe on her show recently. Intrigued by the Tarragon Melting Sauce, I felt compelled to recreate it, adding my own professional touch to elevate this already appealing dish to something truly exceptional. As a chef, I believe in honoring culinary traditions while fearlessly experimenting with flavors and techniques. This recipe is a testament to that philosophy: a perfectly cooked New York Strip paired with a decadent sauce that will tantalize your taste buds.

The Symphony of Ingredients

This recipe is a delicious ensemble of ingredients, each playing a critical part. Here is what you’ll need:

For the Marinated Steaks

• ½ cup olive oil, plus olive oil for skillet
• ¼ 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)

For the Tarragon Melting Sauce

• 2 cups (1 pound) unsalted butter (the quality of your butter matters!)
• 3 garlic cloves, minced
• 2 tablespoons minced green onions
• 1 tablespoon minced fresh tarragon leaves (fresh is crucial here)
• 1 tablespoon chopped fresh parsley leaves
• 1 cup sour cream (full-fat preferred)
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 3 tablespoons Dijon mustard
• 1 teaspoon ground black pepper
• ¼ teaspoon salt

The Art of Preparation: Step-by-Step Instructions

Mastering this recipe involves a few key steps, but the reward is a steakhouse-quality meal in the comfort of your home.

Marinating for Maximum Flavor

1. Create the Marinade: In a heavy-duty resealable plastic bag, combine the ½ cup olive oil, ¼ cup fresh lemon juice, 3 minced garlic cloves, 2 teaspoons Worcestershire sauce, and 1 teaspoon ground black pepper.
2. Introduce the Steaks: Add the 6 boneless New York strip steaks to the bag.
3. Seal and Marinate: Press the air out of the bag and seal tightly. Turn the bag several times to ensure the marinade evenly coats the steaks. Place the bag in a bowl and refrigerate for 30 minutes, turning the bag occasionally. This allows the flavors to penetrate the meat, resulting in a more tender and flavorful steak. Avoid marinating for too long, as the lemon juice can start to break down the proteins and affect the texture.

Crafting the Tarragon Melting Sauce

1. Combine the Ingredients: In a medium-sized bowl, add the 2 cups (1 pound) butter, 3 minced garlic cloves, 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, and ¼ teaspoon salt.
2. Blend to Perfection: Mix all ingredients together until smooth and thoroughly combined. The sour cream helps create a wonderfully smooth and creamy texture.
3. Chill for Harmony: Cover the bowl and refrigerate the sauce. This allows the flavors to meld together, creating a more cohesive and complex taste. This will make approximately 3 ½ cups of sauce.

The Sizzle and Sear: Cooking the Steaks

1. Prepare the Skillet: Heat a large cast-iron skillet (or another heavy-bottomed skillet) over medium-high heat. The skillet needs to be very hot to achieve a good sear. Add a tablespoon or two of olive oil to the skillet. Ensure the oil is shimmering before adding the steaks.
2. Cook to Perfection: Remove the steaks from the marinade, discarding the marinade. Do not reuse the marinade after it has come into contact with raw meat.
3. Sear and Cook: Place 3 steaks in the hot skillet, ensuring not to overcrowd the pan. Cook for 4 to 5 minutes on each side, or until they reach your desired degree of doneness. Use a meat thermometer to ensure accuracy.
4. Rest and Repeat: Remove the cooked steaks to a serving plate and keep warm. Resting the steaks allows the juices to redistribute, resulting in a more tender and flavorful steak.
5. Second Batch: Repeat the process with the remaining 3 steaks.

The Grand Finale: Assembly and Serving

1. The Tarragon Touch: Top each steak with 1 to 2 tablespoons of the Tarragon Melting Sauce. The warm steak will cause the sauce to melt beautifully, creating a luscious and flavorful coating.
2. Serve Immediately: Serve immediately and enjoy!

Quick Facts at a Glance

• Ready In: 1 hour
• Ingredients: 18
• Serves: 6

Nutritional Breakdown (Per Serving)

• Calories: 1398.6
• Calories from Fat: 1156 g (83%)
• Total Fat: 128.5 g (197%)
• Saturated Fat: 62.4 g (312%)
• Cholesterol: 398.1 mg (132%)
• Sodium: 911.6 mg (37%)
• Total Carbohydrate: 4.5 g (1%)
• Dietary Fiber: 0.7 g (2%)
• Sugars: 2 g (8%)
• Protein: 57 g (113%)

Tips & Tricks for Culinary Success

• Quality Matters: Use high-quality New York Strip steaks for the best flavor and texture.
• Fresh Herbs: Fresh tarragon is essential for the Tarragon Melting Sauce. Dried tarragon will not provide the same vibrant flavor.
• Doneness: Use a meat thermometer to ensure your steaks are cooked to your desired doneness. Rare: 125-130°F, Medium-Rare: 130-140°F, Medium: 140-150°F, Medium-Well: 150-160°F, Well Done: 160°F+.
• Resting is Key: Always allow the steaks to rest for at least 5 minutes after cooking to allow the juices to redistribute.
• Skillet Matters: A heavy-bottomed skillet, such as cast iron, is ideal for achieving a good sear.
• Even Cooking: Ensure the steaks are of even thickness for uniform cooking. If not, gently pound them to an even thickness.
• Wine Pairing: A bold Cabernet Sauvignon or Merlot pairs beautifully with this dish.
• Side Dishes: Consider serving with roasted asparagus, mashed potatoes, or a simple green salad.
• Butter Choice: High-quality, European-style butter will impart a richer flavor to the Tarragon Melting Sauce.
• Lemon Zest Technique: Use a microplane to zest the lemon, avoiding the bitter white pith.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of steak? While New York Strip is ideal for this recipe due to its flavor and texture, you can substitute with ribeye, sirloin, or even filet mignon. Adjust cooking times accordingly.
2. Can I make the Tarragon Melting Sauce ahead of time? Yes, you can make the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator.
3. Can I freeze the Tarragon Melting Sauce? Freezing is not recommended, as the sour cream may separate upon thawing, affecting the texture.
4. What if I can’t find fresh tarragon? While fresh tarragon is highly recommended, you can substitute with dried tarragon. Use about 1 teaspoon of dried tarragon for every tablespoon of fresh tarragon.
5. How do I prevent the butter from burning when searing the steaks? Use a high-smoke-point oil like avocado or grapeseed oil for searing. You can also add a tablespoon of butter towards the end of the cooking process for added flavor.
6. What’s the best way to check the doneness of the steaks? A meat thermometer is the most accurate way to check doneness. Insert the thermometer into the thickest part of the steak, avoiding bone.
7. Can I grill the steaks instead of searing them in a skillet? Absolutely! Grill the steaks over medium-high heat for the same amount of time, or until they reach your desired doneness.
8. What if I don’t have a cast-iron skillet? Use any heavy-bottomed skillet that can withstand high heat.
9. Can I use salted butter instead of unsalted butter for the sauce? If using salted butter, reduce the amount of salt added to the sauce to avoid it being too salty.
10. How do I store leftover steaks? Store leftover steaks in an airtight container in the refrigerator for up to 3 days.
11. How do I reheat leftover steaks? Reheat leftover steaks in a preheated oven at 300°F until warmed through. Avoid microwaving, as it can make the steaks tough.
12. Can I add other herbs to the Tarragon Melting Sauce? Yes, feel free to experiment with other herbs such as chives, dill, or rosemary.
13. Is the Worcestershire sauce necessary for the marinade? While not essential, the Worcestershire sauce adds a depth of flavor and umami to the steaks.
14. What can I serve this with? Serve this with roasted vegetables, potatoes, or a fresh salad for a complete meal.
15. How do I make sure my steaks are juicy? Do not overcook and ensure you are using the best quality beef you can afford.