steak tartare | ChefsOpinion

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“Steak Tartare” – unfortunately, nowadays it seems that this classic dish is shunned by most people, even if they never tried it.
The obvious reasons are health concerns and the thought of eating a pile of raw meat, even when most folks don’t think twice of eating a rare cooked steak or burger. (What about raw seafood ?!!!)
The truth is, it can be very dangerous to eat any food raw if it is not properly sourced and handled.
Therefore, I suggest to eat Steak Tartare only at a place which you can fully trust of impeccable food-safety procedures and an absolutely trustworthy food-source. I personally also eat only Steak Tartare from grass-fed, all organic beef, using only organic, cage free chicken eggs.
But then, when you can be absolutely sure of the proper, safe ingredients, Steak Tartare is a true marvel of classic cuisine.
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Bon Appetit ! Life is Good !
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Steak Tartare

there you go……..

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: ground rib eye, most fat trimmed of

: seasoning for steak tartare

: egg yolk, anchovy paste, garlic paste, black pepper, onion, gherkins, capers, maggi, mustard, kosher salt, wasabi

: add seasonings to meat

: mix seasonings with meat

: cheddar/jalapeno bread

: grill bread, let cool to warm, spread generously with unsalted butter

: Steak Tartare

: Steak Tartare

: there you go……..

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Ok, folk’s, before you send me tons of anger and disapproval, I admit that this is not your typical, modern Steak Tartar. However, Larousse Gastronomique describes steak tartare as ground beef mixed with raw egg yolk. Wanna argue with Larousse?
Here now is my traditional version of this classic. I can assure you that both texture and taste are exceptional. Why screw with a classic , just to be “modern and innovative”, especially if it obviously does not appeal to most people who actually grew up eating this dish often? I, for example 🙂
If you are lucky enough to have a good butcher in your neighborhood who you can trust with the quality of the meat and the cleanliness and food safety of his shop environment, do as I do: Order a pound of freshly ground, most fat and all sinew’s removed striploin (in front of your eyes if possible, it will make you feel safer). Then proceed within the hour in your kitchen as follows.
In a ice cold bowl, mix the following items, fresh out of the fridge:
Chopped capers, finely diced onions, finely sliced scallions, chopped anchovies, chopped jalapeno, good quality mustard, kosher salt, freshly ground black pepper, hot sauce of your choice, raw egg yolk, garlic paste, a few drops of good quality oil of your choice. Mix everything well. Remove ground meat from fridge and lightly fold with the seasoning. Serve with bread of your choice and a couple of brewskies (Negra Modelo fits best for me).
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Bon Appetit ! Life is Good !
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mise en place

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seasoning

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Steak Tartar & Sour Dough Bread

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Steak Tartar

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