Raising The Steaks
March, 2015
WITH CHEFS TAKING STEAK TARTARE TO NEW TERRITORY, IT'S TIME TO REBOOT THE BEEF J ust because steak tartare is having a renaissance in restaurants doesn't mean it's out of reach for home cooks. The country-club classic is infinitely interpretable and can be spun any which way if you use the best ingredients and techniques. Pulling off the basic formula is actually no trickier than whipping up a batch of guacamole. Let guests mix the ingredients to taste, and serve on toasted artisanal bread. Ch...
