Just Saying ...

[Phillbo]

...

[UTAH]

YEP. The higher the quality of meat, the rarer I like it.

Hunter

[Phillbo]

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.

[Dave Grubb]

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

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.

[Honda]

If I am eating prime steak it has to have blood draining from the middle.

[Truckman]

If I am eating prime steak it has to have blood draining from the middle.

Yuck......

Medium well, or I don't eat......Ben

[Phillbo]

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...