'In this blast from the past Paula and her son Bobby make a recipe from her magazine. It is a quick and easy steak that is perfect for dinner. It\'s a great way to have a nice meal without the hassle of going out! You can follow the recipe below to make some at home: Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast NY Strip Steak with Tarragon Melting Sauce Ingredients NY Strip Steaks 1/2 cup olive oil 1/4 cup fresh lemon juice 3 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 teaspoon black pepper 6 (1-inch thick) boneless NY strip steaks Tarragon Melting Sauce 2 cups butter 1 cup sour cream 3 cloves garlic, minced 3 tablespoons Dijon mustard 2 tablespoons green onion, minced 1 tablespoon tarragon, minced 1 tablespoon fresh parsley leaves, chopped 2 teaspoons lemon juice 1 teaspoon lemon zest 1 teaspoon black pepper 1/4 teaspoon salt Onion Ring Toppings 2 medium yellow onions or white onions 1 teaspoon seasoned salt 2 cups all-purpose flour salt, to taste Directions NY Strip Steaks 1. 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. 2. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. 3. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally. 4. Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. 5. 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 6. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce. Serve immediately. Tarragon Melting Sauce - Yield: 3 1/2 cups 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. Onion Ring Toppings 1. Preheat oil to 360 °F. 2. 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. 3. Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. 4. Remove with tongs and drain on paper towels. Taste and season with salt, if necessary. Top the steak with the fried onion rings. https://www.pauladeen.com/recipe/ny-strip-steak-with-tarragon-melting-sauce/'
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