Steak Tartare (Yes Raw Beef!)

I realised the recipes I’ve posted so far does not accurately represent our general dietary pattern, so I’ve decided to add this one to balance it up.

When we first started ketogenic lifestyle, it is true that we ate a lot of pork and not a lot of beef. However, overtime I found that I actually feel the best physically on ruminant meat. So as I slowly transition to eating mostly carnivore meals, you see my insta feed fills up with picture of steaks.

After eating my steaks increasing rare and blue, I started to wonder: What if I eat the steak raw? After all, the more you cook a piece of beef, the more nutrients you lose. So eating raw means almost 100% nutrients!

Off I went experimenting with the Rib Eye steaks I have and started making beef tartare. Lo and behold, it became my favourite way to eat beef! Great texture, full beefy flavour, and best still, no need to deal with smoky kitchen!

I did get a lot of people asking me if it is safe to eat beef this way. My answer: it’s perfectly safe as long as the beef was frozen (kills the bacteria) and you don’t let it go to room temperature for too long. You also need to consume this fridge cold. I haven’t had any experience with freshly butchered cow as I only buy imported Aussie beef, so I can’t guarantee it is safe that way.Having said that, you also want to make sure that you use good quality eggs for this. So far I haven’t had any trouble with good quality kampung eggs or Kodawari Eggs. If you are paranoid about this, use pasterurised eggs.

Anyhow, I haven’t had any single food poisoning episode with this and still standing strong!

Of course, it is still nice to chow down a piece of steak and that is still the quickest way to prepare a meal. But from time to time, the steak tartare is a lovely treat. So here’s how to make it.

Steak Tartare
1 Rib Eye Steak
1 egg yolk
1 teaspoon Tamari
1 teaspoon Sesame Oil
Salt and Black Pepper

Defrost a piece of steak overnight in the fridge. If you are making this for lunch, thaw it on kitchen counter in the morning. Once it’s no longer icy, you’re in business! Work quickly to slice the beef into small bite-size pieces. This is largely up to you. Some prefer a mince texture, I prefer small strips for better mouth feel. Be sure to trim off the sinew and majority of the fat and keep those aside for other usage. I usually keep them for stir frying.

Transfer the beef pieces to a small bowl and season with Tamari, Sesame Oil, Salt and Pepper. Cover and let it sit in the fridge for at least 15 minutes (but no more than 30minutes).

When you are ready to eat, just crack an egg and drop just the yolk on top. Save the egg white for other dishes.

Variations: you can experiment with adding spring onions, sesame seed, onions, parsley, even cheese. I prefer to keep mine super simple. To enjoy it, be sure to mix the egg yolk with the beef!

Look at the glorious yolk river!

Yum!Would you dare eat this?

Disclaimer: I’m aware that one of the advice for this pandemic is that we should cook our meat fully well done, but that is a travesty to a good piece of steak! Just make sure you know that the source is safe I guess. ๐Ÿ˜‚

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