Let me start by saying that yes, I realize that this recipe for seared steak tartare is breaking all kinds of steak tartare rules. The main one being that steak tartare is supposed to be, well, raw. And I am definitely one of those people who loves a good traditional steak tartare in all of its uncooked glory. So let me go on record as saying that.
However, there are also folks out there who aren’t quite into the whole totally raw meat thing…and I understand that, but I also can’t bear for you to live without the glory that is steak tartare. So for you I present a seared steak tartare…still super rare on the inside, but with a quick char on the outside, and cooked with garlic and rosemary and drizzled with olive oil and capers and oh my my. Let’s make it!This recipe for seared steak tartare gives this classic appetizer a little bit of heat!Click To TweetBut first! Did you guys see and play along with the whole “describe yourself in three fictional characters” thing that was going around on social media this week? I DID.
Top left: Anne of Green Gables. Because it was and still is one of my favorite children’s books, and because as a kid with red hair and braids and freckles, I totally related.
Bottom left: The little red-haired girl that Charlie Brown is head over heels for. Because of the red hair thing again. For us red-heads, it’s a big thing.
Right side: The Swedish Chef. For obvious reasons. Bork Bork Bork.
Now that we have that out of the way, on to the seared steak tartare! Get yourself a nice boneless New York strip steak and cut it into large chunks, and then pulse it in your food processor until it is chopped into teeny pieces…you don’t want it as fine as ground beef, you want it in nice little roughly 1/4 inch bits. Toss it with a little salt and pepper and then form it into two loose patties.
Now heat up a dry skillet over high heat and sprinkle it liberally with coarse salt. Place your patties in the skillet and cook them until they have a nice sear…about 3 minutes. Carefully flip them over (I love my fish spatula for all kinds of careful flipping) and then pour a couple tablespoons of olive oil into the pan. Add a few sprigs of rosemary and some garlic cloves to the pan.
Cook the patties for another 2-3 minutes, and then transfer each one to a place. Top with the rosemary and garlic, drizzle a little more olive oil over the top, scatter on some capers and sea salt and fresh ground pepper and serve it on up. We had ours just as is, but you can put some sliced and toasted French bread on the side if you like. The inside of the patties will still be nice and pink, but the outside will have that beautiful sear on it.
Welcome to the steak tartare side, all you cooked food lovers!Print
- One 8 ounce boneless NY strip steak
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil, plus extra for drizzling
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 2 tablespoons capers
- Cut the steak into large chunks, then pulse in a food processor until finely chopped. Toss with a pinch of salt and pepper.
- Heat a large skillet over high heat. Sprinkle the bottom with salt.
- Divide meat into two loose patties and add to skillet. Cook for about 3 minutes until first side is seared.
- Gently turn with a spatula and add 2 tablespoons oil to the skillet, followed by the garlic and rosemary.
- Cook another 2-3 minutes. Transfer to plates and top with garlic, rosemary, a drizzle of olive oil, capers and a sprinkle of salt. Enjoy!
Adapted from this recipe in Bon Appetit