An Ode to the Steak Tartare

With caviar, foie gras, beef Wellington or a beautifully marbled piece of Wagyu, it’s easy to make an impression. After all, a hefty price tag or complicated preparation method always goes down well. As a result, our humble but favorite products are sometimes forgotten, and of course that simply can’t happen. So here’s an ode to the most underrated cut of meat: the steak tartare.

Think about it: steak tartare is probably something you quickly throw together for yourself on an evening when you don’t have the time or inspiration. Not something you would serve proudly at a dinner party. But why not? Steak tartare has everything.

Crispy and tender

If you get the meat from a butcher, season it well and cook it the right way—in lots and lots of butter—you have a product that can sometimes be much tastier than a complicated salmon bonbon or something you prepared with nitrogen. A good tartare is crisp and salty on the outside, but medium-rare and wonderfully tender inside.

A crowd-pleaser

What’s more, steak tartare is a real crowd-pleaser. With truly well-fried potatoes and a green salad, you have the ultimate simple meal. But it’s also delicious with rice, of course because you let all the meaty pan juices drip over your perfectly cooked white rice. Either way, tonight you’ll proudly put steak tartare on the table.