Steak Tartare

Anyone ever make this? I'm looking at giving it a try and wondering about the cut of meat that would be best to use. I've seen recipes that call for tenderloin, others for New York strip. Seems to me that you wouldn't necessarily need tenderloin but that going with a lean cut would be good. Suggestions?

Yeah, tenderloin works, but other cuts do as well. I like rib eye - not actually vary fatty at all as the fat is well segregated and can be excised.

The rest of the recipe needs to be right too - has to hit your idea of perfect heat/spiciness.

Don't put it through a grinder. Chill it well and do it with a very sharp knife, even though it will take a lot longer. Worth it.

Yeah, tenderloin works, but other cuts do as well. I like rib eye - not actually vary fatty at all as the fat is well segregated and can be excised.

The rest of the recipe needs to be right too - has to hit your idea of perfect heat/spiciness.

Don't put it through a grinder. Chill it well and do it with a very sharp knife, even though it will take a lot longer. Worth it.

I've seen ribeye and eye of round in a couple recipes I just ran across. I'll definitely do the cutting up myself rather than grinding it. Hadn't thought about the heat aspect but a little chili heat in it would be good. Thanks, Bill!

I've done this, from Bourdain, I think. It turned out great. Tenderloin makes a mushy tartare, in my opinion, but I like the texture of strip, so take from that what you will.

There's something special about the texture of chopped vs. ground tartare, and it's certainly more sanitary.

I ended up going with tenderloin in the advice of the butcher. It came out really well, although I can see how a little more "bite" in the meat would have been good. Everyone enjoyed it.

Next time, though, I would use a different cut.

I think sirloin is a better choice for flavour and texture.