New York Strip Steak

Every Valentines Day Billy and I make dinner together. This started our first year of dating, Sophomore year of college. Because reservations were extremely hard to get in Gainesville on Valentine's Day and we didn't want to fight any crowds, we decided it would be more fun to make dinner together and sit down to eat at the table (something we rarely used in college!). One thing we like to do is buy most of our ingredients at Whole Foods. This is a treat for us since we normally do not shop there. The past two years we have made New York strip and this year was our favorite!! We loved it so much so we wanted to share the recipe with you!

Billy found this recipe on Food Network

New York Strip Steaks with Tarragon Melting Sauce

Ingredients

1/2 cup olive oil, plus oil for skillet

1/4 cup fresh lemon juice

3 cloves garlic, minced

2 teaspoons of Worcestershire sauce

1 teaspoon black pepper

6 (1-in thick) boneless New York strip Steaks (we used 2, but didn't cut back on the other ingredients)

Directions

1. In a heavy-duty plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
2. Add steaks to bag.
3. Press the air out of the bag and seal tightly.
4. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
5. Begin the Tarragon Melting Sauce - ingredients below. Once sauce is complete, follow the steps below continuing with the streaks.
6. Heat large oiled skillet over medium-high heat.
7. Remove steaks from the marinade, discarding marinade.
8. Place steaks on hot skillet and cool for 4-5 minutes on each side or to the desired degree doneness.
9. Remove steaks and top with Tarragon Melting Sauce.

Tarragon Melting Sauce

Note: We recommend halving this recipe if you are only making 2 steaks. We only halved the butter. It was still DELICIOUS but we had way to much sauce left over.

2 cups of butter

3 cloves of garlic, minced

2 tablespoons of minced green onions

1 tablespoon of minced fresh tarragon leaves (we left the tarragon leaves out of our tarragon sauce and it was still delicious).

1 tablespoon of chopped fresh parsley leaves (we used dried).

1 cup of sour cream

1 teaspoon lemon zest (we had all intentions to do this but realized we didn't have zester or grater!)