TK #8: Classic Steak Tartare

All around the world in 9 tartare's, what to do if you're not ready to join raw club, a comprehensive guide to beef cuts and troubleshooting tips!

Beef tartare is usually characterised by the classic French dish, steak tartare. But, I have good news! I’m here to tell you that steak tartare is only one of the many amazing dishes in this category! There are many interesting flavour combinations to play with - this dish has depth!

It’s honestly a very easy recipe, with the most complicated task being chopping (spoiler - this is not complicated). There is no ‘right’ or ‘wrong’ way to chop (kind of). As long as you don’t aggressively hack or manically saw back and forth, you’ll be fine. You like big meat chunks? Chop big chunks? You want an almost minced texture? Chop till your heart’s content. Unsure? Try it different ways. No one is grading you on the uniformity of your chopping skills!

This is a great way to practise knife skills (and a great reminder to sharpen your knife…), a great vessel for experimentation, and a very impressive crowd pleaser that’ll have everyone thinking you’re a pro-cook.

Beef Tartare 101: