NY strip (porterhouse) steak with tarragon melting sauce

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Ingredients

  • 125ml olive oil
  • 60ml fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tsps Worcestershire sauce
  • 1 tsp ground black pepper
  • 6 (2.5-cm thick) boneless NY strip (strip loin)
  • Tarragon melting sauce
  • Onion ring toppings

  • For the tarragon melting sauce:

  • 225g butter
  • 225g soured cream cream
  • 3 cloves garlic, minced
  • 3 tbsps Dijon mustard
  • 2 tbsps minced spring onion
  • 1 tbsp minced fresh tarragon leaves
  • 1 tbsp chopped fresh parsley leaves
  • 2 tsps fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp ground black pepper
  • 1/4 tsp salt

  • For the onion ring toppings:

  • Vegetable oil, for deep frying
  • 2 medium white or yellow onions
  • 1 tsp seasoned salt
  • 280g plain flour
  • Salt

Use imperial measurements

Method

How to make NY strip (porterhouse) steak with tarragon melting sauce


1) 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.

2) Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. 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 Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons tarragon melting sauce. Serve immediately.

For tarragon melting sauce:

3) Position knife blade in food processor bowl; add all ingredients, and process until smooth. Cover, and refrigerate.

For the onion ring toppings:

4) Preheat oil to 180 degrees C/Gas 4.

5) 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.

6) Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.

7) Remove with tongs and drain on kitchen paper. Taste and season with salt, if necessary. Top the steak with the fried onion rings.

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