One 8 oz KOL Foods Steak (2-4 oz per person)
Kosher salt for cleaning the steak
1 tablespoon olive oil
2 tablespoons lemon juice
1 shallot, finely chopped
Sea salt to taste
Freshly ground pepper to taste
1 egg yolk
Rye or pumpernickel bread or a baguette, sliced crosswise into 1/4-inch-thick slices and toasted
1 red onion, cut into thinly sliced disks, then halved
small French pickles ("cornichons") (optional)
Cleaning the Steak
It's important to buy whole steak for tartare. We suggest our Delmonico, Petite Tender or Strip steaks (you can also use salmon). Bacteria don’t exist on the interior of the meat so you only need clean the exterior. First, wash your hands, then rinse the meat thoroughly under running water. Dry the steak, remove as much fat as possible and then give it a thorough uniform coating of kosher salt; you can’t use too much. Refrigerate and let the salt-coated steak rest for an hour or so. Then rinse again and dry it. Your steak is now clean.
Preparing the Steak
After the steak has been thoroughly cleaned, grind or hand chop with clean equipment until it is well minced. Season the meat with the oil, lemon juice, shallot and pepper. Let the meat rest for at least 10 minutes, or up to a few hours in the refrigerator to let the flavors mix. Then taste and salt accordingly.
Serving and Garnishing
Shape the meat into a single large disk on a small cutting board or a serving plate, or shape into smaller, individual portions on regular plates. Make a dimple in the center of the disk and pop the raw egg yolk on top. Serve with sliced bread and onion, and the optional pickles.