New York Strip Steaks with Tarragon Melting Sauce
Elevate your steak-night dinner with these irresistibly juicy New York Strip Steaks paired with a luscious Tarragon Melting Sauce. Perfectly seared in a cast-iron skillet for a golden, caramelized crust, these tender steaks are then topped with a heavenly compound butter infused with fresh tarragon, minced garlic, zesty lemon, and a hint of smoky paprika. As the butter melts over the warm meat, it creates a rich, herbaceous sauce that complements every bite. Ready in just 30 minutes, this restaurant-quality dish is ideal for date nights, celebrations, or whenever you're in the mood to impress. Serve alongside creamy mashed potatoes or roasted vegetables for a complete gourmet experience.
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) New York strip steaks
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 0.5 cup (1 stick), softened Unsalted butter
- 2 tablespoons, finely chopped Fresh tarragon leaves
- 1 clove, finely minced Garlic
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- 0.5 teaspoon Ground paprika
Instructions
Step 1: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Step 2: Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
Step 3: In a small bowl, mix the softened butter, tarragon, garlic, lemon zest, lemon juice, and paprika until well combined. Spoon the mixture onto a piece of parchment or plastic wrap, shape it into a small log, and refrigerate for at least 15 minutes to firm.
Step 4: Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Step 5: Place the steaks in the skillet and cook without moving them for 4-5 minutes, allowing a golden crust to form. Flip the steaks and cook for another 4-5 minutes for medium-rare, or adjust the time to your preferred level of doneness.
Step 6: Remove the steaks from the skillet and let them rest on a cutting board, loosely covered with foil, for 5-7 minutes to retain their juices.
Step 7: Slice the chilled tarragon butter into rounds and place one or two slices on top of each steak just before serving. The butter will melt into a luxurious sauce over the warm meat.
Step 8: Serve the steaks hot with your favorite side dishes, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 1.1 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
