New York Strip Steaks

Ingredients

• 2 cups butter 
• 3 tablespoons dijon mustard 
• 1 tablespoon parsley leaves fresh chopped
• 1 tablespoon tarragon leaves fresh minced
• 3 cloves garlic minced
• 2 tablespoons green onion minced
• 1 teaspoon ground pepper black
• 0.3 cup juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.5 cup olive oil for skillet
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 6  new york strip steaks boneless ()
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
2. 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.
3. Heat a large oiled skillet over medium-high heat.
4. 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.
6. 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.
7. In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate.