Steak Tartare

[fissure]

Ummmm, that's a burger Tartare is RAW

Originally Posted by fissure

Ummmm, that's a burger Tartare is RAW

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

[Sawyer]

Originally Posted by Hardcz

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

If wrong equals delicious.

[68TriShield]

No love for Chicken Tartare?

Originally Posted by Sawyer

If wrong equals delicious.

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).

[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.

[Kreth]

Originally Posted by fissure

Ummmm, that's a burger Tartare is RAW

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.

Originally Posted by Kreth

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]

Originally Posted by kayaker

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.

Originally Posted by 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.

Originally Posted by Kreth

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!

[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.

[Scottw]

Originally Posted by 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.

Which shop is that?

[smokeyandthebandit05]

Originally Posted by Scottw

Which shop is that?

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




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Now playing: Blake Shelton - This Can't Be Good
via FoxyTunes

[mosesbotbol]

Originally Posted by kayaker

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.

[Kreth]

Originally Posted by mosesbotbol

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.

Originally Posted by mrreindeer

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.

Originally Posted by Kreth

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.

Originally Posted by Kreth

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.

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...

[Kreth]

Originally Posted by mrreindeer

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.