Steak Tartare

[Sawyer]

Originally Posted by kayaker

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.

Originally Posted by Sawyer

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?

Originally Posted by mrreindeer

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.

Originally Posted by Sawyer

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.