When working in Norway one of the guys persuaded me to try “Steak Tartar.” It was delicious. I still make it at home.
1. Sirloin fine ground and raw.
2. Mix in you spices of choice I use salt, pepper, a little bit of Italian seasoning, garlic powder and a raw egg yolk whole in the center of the steak. Go easy on the spices least one mask the wonderful taste of the raw sirloin.
I eat the steak until it is about half gone. I then puncture the egg yolk and let it run out on the remaining portion. It gives you a second taste of that delicious steak that is different from the first half.
I like it.
I forgot to add, A nice glass of Port goes very well with this.
Yom
That sounds delicious! I have always like steaks “practically still mooing” anyway.
I used to sneak bits of raw hamburger when I was a teenager and we were having burgers.
What I really loved was a bit of the seasoned raw meatloaf. I’d often sneak a morsel when Mon wasn’t looking before it went into the oven.