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Here’s a way to make the classic easy best beef steak at domestic! It’s surely easy with some simple hints and no stove required! Stop over-paying for it in fancy eating places!
Ingredients
4 ounces fresh lean beef steak (I like Sirloin)
1 tablespoon olive oil (to taste)
1 tablespoon red wine vinegar (to taste)
1/2 teaspoon kosher salt + extra
1/2 teaspoon fresh ground black pepper
Fresh egg yolk
Toast
Minced shallot
Pickled vegetables
Preparing the Steak
Obviously, people are concerned about safety when eating raw meat, but the first and easiest way to make sure your meat is safe to eat raw is to buy a fresh, whole piece of meat. Lean meat is best so you have less trimming to do later.
Steak Tartare Guide Point 1: Do not, under any circumstances, use ground beef unless you grind it yourself from a whole piece of meat!
Ground beef always needs to be cooked because it contains beef and trimmings from many different cows. In other words, it’s more dangerous. Also, it’s gross and has the wrong texture for beef tartare.
Salting the Steak
It’s important to buy whole pieces of meat because you don’t have to worry about bacteria on the inside of the steak. While you could trim off all the outer pieces and be totally safe, that’s a lot of work and you would lose a lot of beef in the process.
Steak Tartare Guide Point 2: Talk to your butcher! Tell them you are planning to eat the steak as a tartare and you want the freshest cut they have.
For my money, nice grass-fed sirloin steak is about as good as it gets for tartare. It’s a lean cut so you won’t have much to trim off and it’s really flavorful.
Remember that about 4 ounces are a really good portion of tartare so a steak this size will make 2-3 portions easily.
1 Wash your hands and rinse the steak under cold water. Dry it off well.
2 Salt the steak liberally on all sides. You want a nice even layer of salt. You could do more than I did below. I’m not sure that you can overdo it actually as long as you don’t leave it on too long. Salt is a natural bacteria killer.
3. Cover the steak and let it sit in the fridge for about an hour, but not longer than a few hours. You don’t want the steak to cure!
4. Rinse the steak a second time and dry it off well.
Ingredients
4 ounces fresh lean beef steak (I like Sirloin)
1 tablespoon olive oil (to taste)
1 tablespoon red wine vinegar (to taste)
1/2 teaspoon kosher salt + extra
1/2 teaspoon fresh ground black pepper
Fresh egg yolk
Toast
Minced shallot
Pickled vegetables
Preparing the Steak
Obviously, people are concerned about safety when eating raw meat, but the first and easiest way to make sure your meat is safe to eat raw is to buy a fresh, whole piece of meat. Lean meat is best so you have less trimming to do later.
Steak Tartare Guide Point 1: Do not, under any circumstances, use ground beef unless you grind it yourself from a whole piece of meat!
Ground beef always needs to be cooked because it contains beef and trimmings from many different cows. In other words, it’s more dangerous. Also, it’s gross and has the wrong texture for beef tartare.
Salting the Steak
It’s important to buy whole pieces of meat because you don’t have to worry about bacteria on the inside of the steak. While you could trim off all the outer pieces and be totally safe, that’s a lot of work and you would lose a lot of beef in the process.
Steak Tartare Guide Point 2: Talk to your butcher! Tell them you are planning to eat the steak as a tartare and you want the freshest cut they have.
For my money, nice grass-fed sirloin steak is about as good as it gets for tartare. It’s a lean cut so you won’t have much to trim off and it’s really flavorful.
Remember that about 4 ounces are a really good portion of tartare so a steak this size will make 2-3 portions easily.
1 Wash your hands and rinse the steak under cold water. Dry it off well.
2 Salt the steak liberally on all sides. You want a nice even layer of salt. You could do more than I did below. I’m not sure that you can overdo it actually as long as you don’t leave it on too long. Salt is a natural bacteria killer.
3. Cover the steak and let it sit in the fridge for about an hour, but not longer than a few hours. You don’t want the steak to cure!
4. Rinse the steak a second time and dry it off well.
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