Steak tartare on board with toast, pickles, salt, and an egg yolk - Evgeny Karandaev/Shutterstock There are certain dishes which many home chefs find intimidating to the point where they'll only order ...

Since eating raw meat might seem like a pretty fearless thing to do, it's perhaps not surprising that one legend surrounding the origins of steak tartare associates it with warriors. Supposedly, so ...

Tartare — chopped raw meat seasoned with a few pungent accouterments and capped with a raw egg yolk — is a perfect summer dish. But that hasn’t stopped some NYC chefs from putting their own twists on ...

If you missed out on steak tartare during its midcentury heyday, don't miss it this time. That all-but-forgotten bistro dish is back and possibly better than ever, updated with 21st century ...

Light and fresh yet surprisingly meaty, steak tartare is a French bistro classic that has also become a staple at restaurants throughout the United States. Even diners skeptical of eating raw beef are ...

makes 4 orders10 oz. Diced Beef Tenderloin3 oz. Beef Tartare Mix:4 1/2 oz. Chopped Capers6 1/2 oz. Chopped Cornichons1 oz. Extra Virgin Olive Oil2 1/2 oz. Dijon Mustard1 oz. Sriracha4 oz. Ketchup1 oz.

new flavor compounds form. Meanwhile, if you're lucky, there's enough fat in the cut to melt, infusing the beef with even richer flavor. In comparison, the thought of eating raw beef seems like a ...

Maybe it's the sushi craze, but for whatever reason, everything raw seems to be popular these days. Despite some recent health scares, we continue to want to walk on the wild side. Steak tartare, a ...

Fried. Broiled. Roasted. Grilled. Smoked. Pickled. Braised. Sous vide. There is no wrong way to cook beef, as far as I am concerned, but there is one way more right than all the others: not at all.