Steak Tartare Medium Rare Alan King Recipes

STEAK TARTARE, MEDIUM RARE (ALAN KING)

Steps:

• Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
• Blend with a fork until mixture is smooth.
• Add sirloin and mix gently.
• Add capers, onion, egg and parsley.
• Add anchovy fillet and turn to mix.
• Add salt and pepper. You may not need any salt if the anchovy is very salty.
• Gently shape mixture into an oval patty.
• Melt butter in a skillet.
• When butter stops foaming, add meat patty.
• Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
• Serve on buttered garlic toast.

SEARED STEAK TARTARE WITH ROSEMARY

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.