NY Strip Steak with Tarragon Melting Sauce (Paula Deen) Recipe

Directions:

1. 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.
2. 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.
3. Serve immediately.
4. Tarragon Melting Sauce:
5. Position knife blade in food processor bowl; add all ingredients, and process until smooth. Cover, and refrigerate.
6. Yield: 3 1/2 cups
7. Onion Ring Toppings:
8. Preheat oil to 360 degrees F.
9. 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.
10. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
11. Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings.