Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Saturday, July 3, 2010

Cowboy Steak (Revised) Topped With Tarragon Butter

Here's a twist on our original Pan Seared, Cowboy Steak and man was this good.  With the Tarragon Butter melting all over the steaks...what a mouth-watering accompaniment.  The marinade had just the right amount of tangy and spicy flavors with the lemon, garlic and Worcestershire.  The leftover Tarragon Butter is fabulous in the middle of a hamburger patty as well.  I learned that trick from my Brother-In-Law, Mark, who is quite the gourmet chef himself.

1/2 cup olive oil, plus oil for skillet
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
3 boneless New York strip steaks, the thicker the better
Tarragon Melting Sauce, recipe follows

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.

Remove steaks from marinade, discarding marinade. Heat a cast iron skillet or pan to very hot.  Put the steaks on the skillet for 2 minutes per side. It will sizzle and smoke heavily, so if you have a gas burner on your grill outside, that may be your best option. After searing the steaks for 2 minutes per side, brush each side with olive oil and garlic, and put them on a raised grate in a pan and cook in the oven for 12 minutes per side at 325 degrees. I know baking a steak goes against every grain in my body, however, you will end up with a steak as delicious and wonderful as any you can get in some of the finest steakhouses!  Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.

Tarragon Melting Sauce:

1 stick of butter, room temperature
2 cloves of garlic, minced
1 TBSP minced green onion
1 - 1/2 tsp fresh tarragon leaves, minced
1 - 1/2 tsp fresh parsley leaves. minced
1/8 cup sour cream
1/4 tsp lemon zest
1/2 tsp fresh lemon juice
2 tsp Dijon mustard
ground black pepper to taste
small pinch of salt

In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate. Use a tablespoon to serve the butter on top of hot steak.

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