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YEP. The higher the quality of meat, the rarer I like it.
Hunter
Me and the Chiweenie have been experimenting with Tar Tar receipts.. She will eat anything, I'm a little more reserved.
So far a Soy and Coconut Amino blend with a hint of Roasted Sesame Seed Oil marinade is top of my list....I'm still trying to figure out what to pair it with to serve as an appetizer to guest.
I'm rather traditional---and a closeted lover of steak tartar. I first encountered tartar in northern Germany, probably 30 years ago---and immediately was hooked.
I have learned that my efforts of introducing people to tartar here have met with polite resistance and so I have given up---while embracing the thought that leaves just me to eat it all :cheer:
First of all the steak is key--even critical. I use fresh sirloin, well trimmed, and cut into small cubes, then I grind it in a food processor, leaving it a bit chunky. Frozen just doesn't equal fresh in this dish.
I do not mix in all the ingredients, saving some for the table to be added as I eat. Added at the table: I drop an egg yoke in the center of my meat but only mix that in at the table. Also on the plate are nonpareils capers (drained but not rinsed---I like the briny taste they add) finely chopped sweet onion or shallots, fresh parsley, chopped.
Mixed into the meat prior to sitting down, olive oil, fine diced garlic, dry mustard, kosher salt, fresh ground pepper, sherry vinegar (sometimes I use balsamic). That is all done by taste and I try to keep them in balance so none stand too tall.
I have tried other things, including lemon zest, cognac and fish sauce but end up going back to the basics.
I serve myself this treat on good crostini--which (in season) I rub with the cut side of a fresh tomato.
It is worthy of a good dry red wine or a pils.
If I am eating prime steak it has to have blood draining from the middle.
Yuck...:yuck:...Quote:
Originally Posted by Honda
Medium well, or I don't eat...:yum:...Ben
You take it to a different level than I do Dave. I typically have tartar as an appetizer when I make steak and mushrooms for dinner.
Shrooms are foiled with some Masala , Garlic and Butter and thrown on the grill (old habit from boating days) to saute...
You're right---I make a meal of it :getdown:Quote:
Originally Posted by Phillbo
On the mushrooms---recently I have made a change that both my wife and I really enjoy. I quarter the mushrooms so that they retain flavor and texture. To the mushrooms I add 1/2 can of diced tomato and green chilies. I saute them in butter until the liquid is mostly gone---then stop.
My only problem with that is ME! The self made brazing liquid from the mushrooms, tomatoes and chili mixed with the butter is heavenly----I can't help "sampling" :pimpgrin:
Clip the horns wipe the butt and put it on the plate....................Quote:
Originally Posted by Truckman
Growing up, my father demanded T-bone steak at least three times a week from our local butcher, Mr. Bonora. Unfortunately, he required it well done being broiled in the oven on a big stainless platter until it was grey. I refused to eat the steak, but loved the juice on the platter, which I sopped up with bread. It was not until I moved off to college that I learned steak could be delicious at medium rare. I still love the juice sopped by bread. My kids fight me for it now. Sometime later I discovered heavy dry-aged steak, as I have described my penchant for it before and fell in love again.
Just this week, I came across an article that spoke about getting the dry-aged beef funk flavor by using compressed fat from the aging process sold by a premium dry-aging processor. The idea is to melt the fat over your steak while cooking, or even putting it on veggies, etc. sounded like a great idea to try, but when I went to the mail order site I found that the block of fat was reasonable @$15.00/lb., but the shipping is $49.99! I passed.
https://www.snakeriverfarms.com/dry-...hefs-gold.html
I tend to eat very little beef.. married to a nurse, mostly chicken and fish.. it just happened, no political quest involved..
But when I do have a steak..
“Carried briskly through a warm kitchen” is best. Have found that in many restaurants ordering it rare still gets it closer to medium, they don’t like serving steak rare..
I'll see if I can find a small can of Maxwell on sale to try...The best coffee I remember came from McDonald's, but they don't want anybody inside anymore, so they don't get my bidness...:buttkick:...Ben
Pan Seared Bone in Ribeye medium rare for me, with sauteed mushrooms and onions and a side of scalloped potatoes au gratin
I like seared asparagus in the pan with lemon juice and olive oil and pan stirred spinach with olive oil vinegar and grated boiled egg on top
I approve... I've never tried the egg. May have to grate one on my spinach tonight.Quote:
Originally Posted by Honda
I use to grill everything but with this friggen excessive heat summer we have been having (hottest summer EVER recorded and 60 days above 110*) I've moved a lot of my cooking in to the kitchen. I use to worry about heating up the house but when it's 150* outside the AC unit is going to run non stop no matter what. Might as well keep the cook cool.