Because steak tartare uses raw meat, it is important to use properly cleaned, whole steaks. We suggest Delmonico, Petite Bistro Tenders, or Strip steaks. Note: Cornichons are small French pickles, otherwise know as mini gherkins, and can be found at many grocery stores and most specialty food stores.
- One 8 oz KOL Foods Steak (2-4 oz per person)
- Kosher salt for cleaning the steak
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 shallot, finely chopped
- Sea salt to taste
- Freshly ground pepper to taste
- 1 egg yolk
- Rye or pumpernickel bread or a baguette, sliced crosswise into 1/4-inch-thick slices and toasted
- 1 red onion, cut into thinly sliced disks, then halved
First, wash your hands, then rinse the meat thoroughly under running water. Dry the steak, remove as much fat as possible and then give it a thorough uniform coating of kosher salt; you can’t use too much. Refrigerate and let the salt-coated steak rest for an hour or so. Then rinse again and dry it. The steaks are now ready to be chopped or ground.
After the steak has been thoroughly cleaned, grind or hand chop with clean equipment until it is well minced. Season the meat with the oil, lemon juice, shallot and pepper. Let the meat rest for at least 10 minutes, or up to a few hours in the refrigerator to let the flavors mix. Then taste and salt accordingly.
Shape the meat into a single large disk on a small cutting board or a serving plate, or shape into smaller, individual portions on regular plates. Make a dimple in the center of the disk and top with the raw egg yolk. Serve with sliced bread and onion, and the optional pickles.
Note: Cornichons are small French pickles, otherwise know as mini gherkins, and can be found at many grocery stores and most specialty food stores.