NY Strip Steaks with Tarragon Melting Sauce

I messed up on the sauce a little by melting the butter beforehand...guess you're not supposed to do that. Your sauce is supposed to look like butter and then melt over your hot steak. Guess that's why it's called a melting sauce and not a melted sauce. :) It was still completely amazing though. I loved it. It actually tasted quite a bit like alfredo sauce.

(Printable Version)
Recipe from Paula Deen

What you need:

• 6 NY Strip Steaks (these were mighty small and expensive, so I used some other type...same price...and gigantic)

Marinade:

• 1/2 cup olive oil
• 1/4 cup lemon juice (about 1 lemon)
• 3 cloves garlic, minced
• 2 tsp. Worcestershire sauce
• 1 tsp. black pepper

Tarragon Melting Sauce:
(I quartered this recipe because I knew my husband and kids wouldn't touch it)

• 2 cups butter
• 3 cloves garlic, minced
• 2 tbsp. green onion, minced
• 1 tsp. dried tarragon
• 1 cup sour cream
• 1 tsp. lemon zest (used from the lemon above)
• 2 tsp. lemon juice (I was able to get this from the lemon I used above)
• 3 tbsp. Dijon mustard
• 1 tsp. black pepper
• 1/4 tsp. salt

Directions:

1. Combine all marinade ingredients and place in a large ziploc bag or a bowl. Place steak in the marinade and refrigerate for 30 minutes.
2. Cook by desired method until desired doneness is achieved. My husband grilled them to a medium-well or so.
3. While steak is cooking, mix together all the melting sauce ingredients and refrigerate.
4. Serve steak topped with 1 to 2 tbsp. of melting sauce.

And I'm also going to quickly share that we made my favorite grill side dish {and I got a picture of the finished product!} and kabobs. We made these kabobs with Italian dressing marinated chicken, fresh pineapple, and green and red bell peppers.

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