Go Back
–+ servings

Steak Tartare

Steak tartare is hands down my favorite dish of all time. It’s the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is. Can this danger be mitigated by judicious shopping, handling and preparation? Yes it can. Hey, life is risky business, but steak tartare is, in my estimation, well worth the gamble.
This recipe first appeared in Season 1 of Good Eats: The Return.
Steak tartare on Alton Brown's retro china.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Software

  • 16 ounces top sirloin, cleaned and trimmed
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon dry mustard
  • 2 large egg yolks
  • 1/4 cup light olive oil
  • 6 tablespoons finely diced shallots
  • 1/4 cup celery leaves, finely chopped and divided
  • 2 tablespoons finely chopped fresh parsley, divided
  • 2 tablespoons small, brined capers, drained and unrinsed
  • 1 teaspoon kosher salt

Specialized Hardware

  • 3 3/4-inch pastry ring
  • Food processor

Procedure

  • Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
  • Whisk the vinegar, dry mustard, and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
  • Hand chop the meat to your desired texture. Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.
  • With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.