I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
A little disappointed that he used a machine for this dish. Not only does a lot of meat get trapped in the nooks and crannies which, if you think about it, account for quite a large percentage of meat lost because the steak itself was small to begin with, but the grinding mechanism really crushes and bruises the meat into a puree. This dish is supposed to be finely diced with a sharp knife by a skilled artisan, not... Pulverised with such brutality...
Pro Chef here...YOU'RE ABSOLUTELY RIGHT!!!! It's sacrilege even to think of using a meat grinder. As you said, it will completely change the texture of the meat. It started well though, by using the double bowl with ice to keep the meet temperature down. But it completely made useless all of that by using the grinder, which will also warm up the meat by friction. Good job on the seasoning, although I think it was a little too much stuff for that quantity of beef. Overall I'll give it a 7 out of 10
Same for me. And In that exact order - first sushi, then steak tartare. If you like medium-rare steak, then you are close to liking steak tartare already.
I eat this dish all the time and have never seen Tabasco as an accompaniment. However, I do enjoy Tabasco on oysters so I'd be willing to give it a shot.
@@Coolist Definitely give it a shot, I love the added kick of tabasco. That's what's great about this dish you can really be creative and not lose the essence of the dish.
It's so much easier & 100× better 8f you simply cook it. We aren't savages and are supposed to be a civilized society. What an ugly waste of good beef. Utterly Shameful.
Place sounds like a fucking nightclub.
Most outstanding!!!
that meat got nice and warm in that mixer..no no for me should be done by hand
I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
Pumpernickel and hollandaise... that sounds like a helluva recipe. 😋
The music is terrible.
My god, just awful. I don't want to hear club music at a restaurant
A little disappointed that he used a machine for this dish. Not only does a lot of meat get trapped in the nooks and crannies which, if you think about it, account for quite a large percentage of meat lost because the steak itself was small to begin with, but the grinding mechanism really crushes and bruises the meat into a puree. This dish is supposed to be finely diced with a sharp knife by a skilled artisan, not... Pulverised with such brutality...
Pro Chef here...YOU'RE ABSOLUTELY RIGHT!!!! It's sacrilege even to think of using a meat grinder. As you said, it will completely change the texture of the meat. It started well though, by using the double bowl with ice to keep the meet temperature down. But it completely made useless all of that by using the grinder, which will also warm up the meat by friction.
Good job on the seasoning, although I think it was a little too much stuff for that quantity of beef. Overall I'll give it a 7 out of 10
I'd be willing to try it. I couldn't stand the thought of raw fish, but after I tried sushi in Japan, I changed my mind.
Same for me. And In that exact order - first sushi, then steak tartare. If you like medium-rare steak, then you are close to liking steak tartare already.
Too cool 🎉 0:13
Me making that i would get it all over my nice polo 😂. Very nice video.
Same for me 😌. That guy was a pro for sure.
This is not steak tartare, this is ground meat. Steak tartare is made with a knife!
Looks good but that yelling noise that I think is supposed to be music really detracts from the meal.
Well, in a house with real standards, the fillet would have been scraped and not put through the grinder in front of the guest.
Been from a country with more cows that people, I love meat. But that dish looks way too raw for me 😅. How was it?
Hey Marcos-- It was delicious 😋. Just think of it as ultra-rare steak :).
Which country are you from?
@@Coolist Uruguay
Why would anyone want this done tableside?
where is the tabasco?
I eat this dish all the time and have never seen Tabasco as an accompaniment. However, I do enjoy Tabasco on oysters so I'd be willing to give it a shot.
@@Coolist Definitely give it a shot, I love the added kick of tabasco. That's what's great about this dish you can really be creative and not lose the essence of the dish.
@coolist The Tabasco was put in after the worchestire sauce while they were making the emulsification at 1:00. 🤦♂️
wow he made a meal out of that. sloooooow
It's so much easier & 100× better 8f you simply cook it.
We aren't savages and are supposed to be a civilized society.
What an ugly waste of good beef.
Utterly Shameful.
You have zero clue what you're talking about
Your bot unsophisticated and removed from your primal roots. Amazing.
In otherworldly you're a middle ground pussboi. Sorry😂
And full of bacteria!
7:25 is that a heartbeat..?
That’s not steak tartare. That’s uncooked hamburger and sauce. It’s an abomination.
This is stupid… a kitchen aid at the table? And machine minced beef? Uncle roger gottta review this crap next!
Grinder? Warm temps and they cant possibly clean between serves. Pass.