Which meat for steak tartare?
No matter how much I’ve already eaten in my life, I’m happy every time a steak tartare appears in front of me again. So it doesn’t surprise me at all that it’s one of the most classic starters. Which meat should you use for the very best one? Read on.
Super tender
Generally speaking, the rule is: the more movement a muscle has had, the tougher the meat and the longer you need to cook it. Beef shoulder clod, for example, is extremely tough, but after a few hours of braising it becomes meltingly tender. Since you don’t cook the meat for a steak tartare at all, it needs to be tender to begin with.
At Rijsel, they use bavette for their beef tartare. According to chef Iwan Driessen, it has the most flavor, but you can also simply use (round) steak. Wasn’t tenderloin the most tender cut of beef? That’s true, but it’s also immediately the most expensive. Since you’re finely chopping the meat anyway, it would be a shame to spend so much money on it. You’d be better off saving those cents for when you want to fry a good steak.
Get started
The meat is in, now all you need are shallots, parsley, capers, mustard, Tabasco, Worcestershire sauce, and pepper and salt. Of course, the feast isn’t complete without a raw egg yolk to bind everything together. Enjoy your meal!
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