POLL: Steak tartare (with bonus recipe)

I've never had steak tartare but have enjoyed raw kibbeh countless times at Lebanese eateries. Anyone else a fan?

[Jenise]

I've never had steak tartare but have enjoyed raw kibbeh countless times at Lebanese eateries. Anyone else a fan?

Never had it; is it seasoned with onion, mint and various usual suspects of that cuisine? If so, sounds good. Been awhile since we've seen you, so welcome back...btw, I notice that your tag now says just California--no more China?

(I have to add that we had this brunch at Volt Restaurant and had a kitchen tour and met Chef Voltaggio which was very exciting for us!)

Wow, Jon, I'm jealous! Was he as nice in person as he seemed on the show?

Was he as nice in person as he seemed on the show?

Carrie, although our meeting was very brief, he could not have been more gracious, turning and giving us his full attention even as prep for the dinner service was no doubt well under way. I felt like a little kid and realized afterward that I did not even notice anything else about the kitchen or think to ask any of the dozens of questions I'd had in my head.

I've never had steak tartare but have enjoyed raw kibbeh countless times at Lebanese eateries. Anyone else a fan?

A couple places I go to actually call it 'Lebanese tartar' on the menu. I've eaten it often and like it a lot.

Never had it; is it seasoned with onion, mint and various usual suspects of that cuisine? If so, sounds good. Been awhile since we've seen you, so welcome back...btw, I notice that your tag now says just California--no more China?

Indeed, raw ground lamb, bulgur, onion and various spices are the main ingredients whenever I've had it. Quite tasty! And thanks for the welcome back. I'm back in California for now, though I still travel to China regularly for work.

I first tasted it in a Korean restaurant in one of Sydney's out suburbs. I was on holiday, but met up with some work colleagues. I thought they were having a joke with the Pommie tourist, but I had to admit it was tasty.

regards

Ian

I've had microbiology.

I'm sorry! Are you over it now?

Love the stuff.

There are two sorts of people - rare ones and well done ones, and as in steak, so in other meats, usually.

I haven't got the hang of mett, though (German pork tartare, essentially).

i'm on the love it to much side but try it with some capers littly chopped and had it with some peccorino last time and was a great hit !!!!!

[Jenise]

i'm on the love it to much side but try it with some capers littly chopped and had it with some peccorino last time and was a great hit !!!!!

Didier, welcome! And oh yes capers--I don't think I've had a beef tartare without capers and if they were not there I'd sorely miss them.

My second wife was from Milwaukee WI. A huge bowl of steak tartare was always part of the food at any large gathering we attended. It was a Milwaukee tradition.

I've never had steak tartare but have enjoyed raw kibbeh countless times at Lebanese eateries. Anyone else a fan?

Yep, had it many times. Like it.

I've had tartare on my menus at a couple of restaurants. Ground the tenderloin when it was ordered. Once in San Francisco - right before I closed the kitchen - I had a complaint on it.

Waiter brought it back to the kitchen and said the customer was not satisfied with the dish.

I said, "What's wrong with it?"

He said, "He says it's not cooked enough".

I said, "Drunk?"

He said, "As a skunk".

Tossed it on the grill.

Tossed it on the grill.

Probably made a very tasty and expensive hamburger.

Never had it, never will. Am not real fond of raw in the middle tuna either. I do like rare steak but don't want my meat purple.

raw in the middle tuna

I agree completely. Rare fish is disgusting. Well done, please.