How To Make Steak Tartare
We hit Colicchio & Sons last week to explore how meat masters take their steak tartare. Turns out they like it just like everyone else — prime, raw and bursting with flavorful shards of shallot and cornichon and tons of fresh herbs. Chef de Cuisine Luke Bergman puts a flavorful spin on his steak tartare with an elaborate emulsion of smoked soft-boiled eggs and sherry vinegar...but you can just use mayonnaise. But make sure it's homemade — it makes all the difference. His most important piece of advice? "Go to the butcher and ask for prime."
This recipe for steak tartare involves careful prep work, then assembly is a cinch. If there was ever a reason to sharpen your best knife, this is it.
Here's what you'll need:
- 1 1/2 pounds of prime sirloin, aged if possible, finely chopped
- 3 tablespoons of grapeseed oil, plus more if necessary
- 2 tablespoons finely chopped shallot
- 3 tablespoons finely chopped chives
- 2 tablespoons finely chopped curly-leaf parsley
- 2 tablespoons finely chopped chervil
- 1 1/2 tablespoons finely chopped capers
- 1 1/2 tablespoons finely chopped cornichons
- 1 1/2 teaspoons ground aleppo pepper
- 3 tablespoons mayonnaise, preferably homemade
- kosher salt to taste
- Potato chips, to serve (Coliccio & Sons uses barbecue chips)
