Steak Tartare

[kayaker]

Does anyone have a good, tried and tested, recipe for steak tartare?

I've only had it once and really enjoyed it, so I want to try my own.

All help appreciated.

[mrreindeer]

Yum! Love it, Ian...but I don't have a recipe for it....maybe check out www.foodtv.com ?

The Daily Grill (a chain) out here used to serve it and it was great.

Should be pretty simple to make; just make sure you get some good beef since you're eatin' it raw.

[SSatVT]

Yum! Love it, Ian...but I don't have a recipe for it....maybe check out www.foodtv.com ?

The Daily Grill (a chain) out here used to serve it and it was great.

Should be pretty simple to make; just make sure you get some good beef since you're eatin' it raw.

:tpd:

I don't know anything about steak tartare, but I would strongly suggest grinding your own beef or any meat for that matter.

[kayaker]

My plan is to use a fresh piece of tenderloin and mince it myself with a cleaver. I've done that before and it works pretty well, especially for a smaller amount of meat.

I've found a couple of recipes online, so I will give one a try and post the results.

[physiognomy]

A local place here used to serve it with capers... I'm not sure if it was the martinis effecting my taste buds, but it was a damn good combo from memory.

[Smokin Gator]

For me a little seasoned salt, some fresh garlic, a little olive oil, and some capers is all that is needed.

BTW... I like the loin better than the tenderloin. I like the texture better...YMMV.

[ucla695]

I've had some great steak tartare at a local Italian restaurant. :dr

[kayaker]

I like the loin better than the tenderloin. I like the texture better.

Hmmm...I'll give that some consideration. What exactly do you mean by loin? I love tenderloin, and strip loin too, but figured the tenderloin would be more tender.

I thought garlic would be great in there too but didn't see it in the recipes I googled.

I'll probably improvise my own recipe based on what I have found and what I like.

[mosesbotbol]

I don't know anything about steak tartare, but I would strongly suggest grinding your own beef or any meat for that matter.

You don't grind beef for steak tartare, it must be cubed small with a very sharp knife to retain its texture.

[mosesbotbol]

Hmmm...I'll give that some consideration. What exactly do you mean by loin? I love tenderloin, and strip loin too, but figured the tenderloin would be more tender.

I thought garlic would be great in there too but didn't see it in the recipes I googled.

I'll probably improvise my own recipe based on what I have found and what I like.

I'd think you could mash garlic into oil and drizzle the oil over the beef with a strainer. You don't want actual garlic pieces on the beef. Something with acid would be welcome to I suppose? Never looked up a recipe for tartare

[Hardcz]

Ian, you get the piece of meat, cut it up really small, then form it into a patty. Season it as you do this....

Once it's in a nice patty you place it on a plate, do the same for however many other people will be eating it. Once ready take the plate(s) to the grill and smack those puppies on there, cook till medium / medium rare, take off, and eat... you may place these on "buns" of any sort, or just eat them as is.


Enjoy! :fu

[fissure]

Ummmm, that's a burger:hm Tartare is RAW:dr

[Smokin Gator]

Hmmm...I'll give that some consideration. What exactly do you mean by loin? I love tenderloin, and strip loin too, but figured the tenderloin would be more tender.

I thought garlic would be great in there too but didn't see it in the recipes I googled.

I'll probably improvise my own recipe based on what I have found and what I like.

I was talking about what you call the strip loin.:tu

[Hardcz]

Ummmm, that's a burger:hm Tartare is RAW:dr


Exactly.... Eating steak raw like that is just wrong.

[Sawyer]

Exactly.... Eating steak raw like that is just wrong.

If wrong equals delicious. :dr

[68TriShield]

No love for Chicken Tartare?



:lv

[kayaker]

If wrong equals delicious. :dr

:tpd:

I like a thick cut steak and rare (haven't tried blue yet), so eating raw minced meat wasn't much of a stretch. Like I said above, I had this once before and it was very tasty.

Thanks for the suggestions. Garlic will definitely be in and I will have to make a choice about the type of cut I will use. BTW here's one of the recipes that I found and plan on using:

Steak Tartare Recipe (serve 6)

Ingredients
2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper
*
Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk.

Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Step 3: Add olive oil and beat lightly for a few seconds.

Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.

Step 5: Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter.

Wine suggestion: Red wine such as Beaujolais, Crozes Hermitage or Cahors (French Wine Guide).

[Kreth]

Ummmm, that's a burger:hm Tartare is RAW:dr

Actually, I had a dish in Japan called yukhoe. It's a Korean dish that's popular in Japan, basically raw ground beef with a bunch of spices and topped with a raw egg yolk. This was served as a appetizer at a yakiniku restaurant, where you sit at a table with a grill (or sometimes a pot of boiling water) in the center, and are served raw meat that you cook yourself to the desired doneness. Some even serve horse.

[kayaker]

Actually, I had a dish in Japan called yukhoe. It's a Korean dish that's popular in Japan, basically raw ground beef with a bunch of spices and topped with a raw egg yolk.

Other recipes I have seen use the raw egg topper as well. I wonder what spices they used in the meat. I'll have to look that one up.

[Kreth]

Other recipes I have seen use the raw egg topper as well. I wonder what spices they used in the meat. I'll have to look that one up.
I think there was salt, sesame, soy sauce, and pepper, among others.

[mosesbotbol]

Other recipes I have seen use the raw egg topper as well. I wonder what spices they used in the meat. I'll have to look that one up.

Ususally a quail egg as it's just the yoke and you don't want a big yoke on there.

[Sawyer]

:tpd:

I like a thick cut steak and rare (haven't tried blue yet), so eating raw minced meat wasn't much of a stretch. Like I said above, I had this once before and it was very tasty.



I don't ask for blue when I am out at restaurants but at home it is how I cook all my steaks for myself. Take a nice thick steak, usually a fillet, sear it quickly on both sides and done.

[mrreindeer]

Ian, you get the piece of meat, cut it up really small, then form it into a patty. Season it as you do this....

Once it's in a nice patty you place it on a plate, do the same for however many other people will be eating it. Once ready take the plate(s) to the grill and smack those puppies on there, cook till medium / medium rare, take off, and eat... you may place these on "buns" of any sort, or just eat them as is.

:r:r:r

Some even serve horse.

Had it, horse sashimi....not bad! But was a little disturbing to eat. I kept picturing Mr. Ed.

And Ian, that recipe looks great! I was gonna say that you've got to have raw egg in there too just to make it that much less appealing to anyone who might want to rob you from your experience and snag a taste.

I worry a little about the raw beef & raw egg but like you, I like my steaks rare as well and well, it's just too good to not eat stuff like this!

Enjoy & tell us how it came out!

[Kreth]

Ususally a quail egg as it's just the yoke and you don't want a big yoke on there.

Yeah, the quail yolk is also popular on uni (sea urchin) sushi.

Had it, horse sashimi....not bad! But was a little disturbing to eat. I kept picturing Mr. Ed.
It was interesting, a lot leaner than beef, similar to venison. A friend of mine (who raises horses) turned it down, saying he couldn't look his horses in the eye if he tried it. :r

[mrreindeer]

I don't ask for blue when I am out at restaurants but at home it is how I cook all my steaks for myself. Take a nice thick steak, usually a fillet, sear it quickly on both sides and done.

You know, this reminds me...I have the hardest damned time ordering steaks properly in restaurants. You go to Outback Steakhouse/Fleming's and you ask them Aussie's for a rare steak, it comes to you freakin' cold inside. If I wanted it cold, I would have ordered steak tartare. So I ask for Rare Plus and then it's overcooked.

There's one steakhouse by us that does it just right...most of the time. I ask for Rare and for the most part, it comes just the way I like....red in the center (NOT pink...) and not cold, definitely warm.

Yum...I'm starving.

Anybody else go through this rare dance with me?

[kayaker]

I don't ask for blue when I am out at restaurants but at home it is how I cook all my steaks for myself. Take a nice thick steak, usually a fillet, sear it quickly on both sides and done.

I usually do 3 min a side for mine, but I've recently realized I probably don't let the BBQ heat up enough before I start cooking.

I'll have to try it Blue sometime.

[mrreindeer]

Yeah, the quail yolk is also popular on uni (sea urchin) sushi.

Kill me...I'm starving...yum. Love 'em both. There's a sushi joint near us that does a 'Kamikaze Shooter'...I think that's what they call it anyway....oyster, uni, quail egg & sake. I haven't had it yet but I will. I just love uni plain for the most part but if I'm feeling like grossing out the other patrons, I'll slap that quail egg on top.

It was interesting, a lot leaner than beef, similar to venison. A friend of mine (who raises horses) turned it down, saying he couldn't look his horses in the eye if he tried it. :r

Yeah, I likened it to eating cooked beef for some reason...I was 11 so what did I know but I remember it tasted (to me) like cooked steak. I'm not sure why it tasted cooked when it wasn't. Maybe because of the lean thing; makes sense it'd be more like venison, not that I had had that yet at 11 but I love it now.

Sorry to run over 'ya Ian... http://midpacsolutions.com/emoticons/dead1.gif

http://midpacsolutions.com/emoticons/focus.gif

[kayaker]

Anybody else go through this rare dance with me?

Yeah, pretty much. I don 't usually like ordering steak out because most of the time I do a better job myself.

I've had a couple of places that nailed it dead on though.

[Kreth]

Kill me...I'm starving...yum. Love 'em both. There's a sushi joint near us that does a 'Kamikaze Shooter'...I think that's what they call it anyway....oyster, uni, quail egg & sake. I haven't had it yet but I will. I just love uni plain for the most part but if I'm feeling like grossing out the other patrons, I'll slap that quail egg on top.
The biggest thing I miss about sushi here is finding a place that does real otoro. The closest I've had is a place in Boston (Ginza, IIRC), but their otoro was really chutoro. Plus, in Japan you can try stuff like whale and flying fish that's impossible to get here.

Oops, sorry for the thread jack.

[kayaker]

Oops, sorry for the thread jack.

You're talking about food, so it's good by me.:tu

Now you've got me craving sushi.

I really need to get back to Vancouver. There's a great, all you can eat, place there.

[Kreth]

You're talking about food, so it's good by me.:tu
I actually bumped the old sushi thread to avoid thread-jacking, but I'm going to subscribe to this one. Now I just have to talk the wife into trying that recipe you posted. :r

[mrreindeer]

The biggest thing I miss about sushi here is finding a place that does real otoro. The closest I've had is a place in Boston (Ginza, IIRC), but their otoro was really chutoro. Plus, in Japan you can try stuff like whale and flying fish that's impossible to get here.

Oops, sorry for the thread jack.

WHALE? http://midpacsolutions.com/emoticons/eek2.gif

Hey, what's the diff betweeen otoro & chutoro?

Oh, and hey, Jeff, you're close to Syracuse...you get out there ever? I've got a good friend from there so I'm asking her if she knows any good sushi joints.

[kayaker]

Now I just have to talk the wife into trying that recipe you posted. :r

You could always do the blindfold taste test.:D

[Kreth]

You could always do the blindfold taste test.:D

And ask her if she can guess whether it was bought online or from a B&M? :r

[smokeyandthebandit05]

At the butcher shop I work at we make it out of sirloin. Its probably 99% lean and its soo good with a light sprinkling of salt on top...oh yeah and it is raw.

[Hardcz]

You guys are so Wrong!!!

MEDIUM ALL THE WAY!!

[GKitty]

omg... now I'm hungry... you guys have awoken my inner carnivore.

Rare (but not cold) Steaks and Sushi :dr

I've been curious about the whole steak tartare thing for years, but have never had the guts to try. It's the raw egg that creeps me out for some reason. I'm thinking I'm more of a carpaccio girl.

[Scottw]

At the butcher shop I work at we make it out of sirloin. Its probably 99% lean and its soo good with a light sprinkling of salt on top...oh yeah and it is raw.

Which shop is that?

[kayaker]

omg... now I'm hungry... you guys have awoken my inner carnivore.

Rare (but not cold) Steaks and Sushi :dr

I've been curious about the whole steak tartare thing for years, but have never had the guts to try. It's the raw egg that creeps me out for some reason. I'm thinking I'm more of a carpaccio girl.

It's only an egg yolk and you don't notice it mixed in with the meat. I haven't had it with the full raw egg placed on top of the mix yet, but I may give it a try sometime.

BTW I tried my recipe last week and really enjoyed it. I used tenderloin, but I will try it with sirloin another time. The guy at the meat counter first suggested that I use inside round because it was lean and cheap. When I gave him a funny look he suggested the tenderloin, which was my first choice. If he suggested strip or sirloin I would have done that, but I wasn't really interested in the round.

The recipe I used was tasty but I wonder if I should have mixed the seasonings a bit stronger than what the recipe called for. It could have been a bit more zippy/zingy.

[smokeyandthebandit05]

Which shop is that?

Henry's Market just out side of Branchville on 206 north




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