Had it many times. Thoughts? Ummm.... best served cold? Other thoughts? I prefer raw lamb to raw beef.
A lot of the taste depends on the place that makes it. One place near me has a mix that yields a taste not far off 'cole slaw' or pickles. Others will have/give you enough to make the taste deeper and richer. By far the best I've had has been in Europe. Here in the US it's tough to get with egg.
I love it. I see it says you're in CA. If you're near LA, Father's Office actually makes a really good Steak Tartare (and they do use an egg).
Nothing better than ripping open a deer carcass on the ground, having the hot steam hit your face on a frosty morning and eat the liver right there. Primal.
Raw ground chuck on ryebread with salt, pepper, and raw onion. Has to to be fresh meat and cold from the fridge. This stuff is not something to let stand around and get warm. This is an old holiday food from way back.
I'm more of a slap the salmon out of the river and tear into the flesh as it slaps against your face kijnd of guy...
Normally made with ground Filet or strip. key is to have it made with aged beef... with good marbling. seasonings should be complementary not overpowering. As for tase if you like rare beef you will like tartare... I like it with raw egg, shaved truffles and fresh olive oil and sea salt.
Yes that's the way. You're in Atlanta. Place from Ohio out in Buckhead has my Favorite carpacio. Brio. I test any carpacio I run into. Capital Grill in Indy has good Kobe stuff.
I've had it a few times and really enjoyed it . You must be careful where you eat it. I will only order it at top quality, high volume restaurants. Otherwise you could have a nasty surprise later that night.
The FO burger is great! I know of another great hole in the wall burger in Santa Monica when you wanna try........
I made my own in High School with a German friend. Quality ground beef, egg, chopped onion, capers, salt, pepper served very cold on toast. I loved the flavors. The cold and the texture was a little odd at first. Have not had it since then.
Brio is ok, next time you are in Atlanta you should try Chops - ask them to make you a tartare traditional style.. they do the best around in my opinion.
I've had it a few ways, from the ground up with additions to thinly sliced carpacio in restaurants to thinly sliced from an excellent cut of beef at home (note, not a piece that had been sitting around). I prefer it with a dash of kosher salt and nothing else. Let the meat shine. Its partially taste, partially texture you get with tartare.
Absolutely LOVE a good carpaccio, but not a big fan of steak tartar. Maybe it's the mouthfeel or psychological, who knows. Or maybe I just haven't had a really good steak tartar....because I love tuna tartar. I think the trick to all these raw dishes is 70% the ingredient you start out with and 30% preparation. It doesn't matter if the preparation is spot on, you wouldn't want to go out and eat hamburger meat as tartar- so if you ain't going to cook it, it better be top of the line, super fresh stuff! Once you have the foundation, then preparation of that foundation as to how it's cut (particle size? do you want it mushy like hamburger or cut into little tiny distinct pieces?) becomes important, ending with seasoning, garnishing and presentation.
