Cook with steak tartare
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French blue carbon steel — lighter than cast iron, great sear
French carbon steel — lighter than cast iron, seasons like a wok
Forged steak knives — restaurant-quality table cutting
East African grandmothers' recipes — 8 countries, home cooking, stories
About
Steak tartare, or tartar steak, is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk. It is similar to Piedmontese battuta al coltello, as well as Levantine kibbeh nayyeh, Ethiopian kitfo, Turkish çiğ köfte, German Mett and Korean yukhoe.
Molecular pairings
Pairs well with — computed from shared flavor compounds