NY Strip Steak with Tarragon Melting Sauce

Ingredients

• 2 cups butter 
• 3 tablespoons dijon mustard 
• 2 cups flour all-purpose
• 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 
• 0.3 teaspoon salt 
• 6 servings salt 
• 1 teaspoon lawry's seasoned salt 
• 1 cup cup heavy whipping cream sour
• 6  ny strip steaks boneless ()
• 6 servings vegetable oil for deep frying
• 2 teaspoons worcestershire sauce 
• 2 medium onions white yellow

Equipment

• food processor
• bowl
• frying pan
• knife
• ziploc bags

Directions

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.
2. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
3. Heat a large 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. Serve immediately.
8. Position knife blade in food processor bowl; add all ingredients, and process until smooth. Cover, and refrigerate.