Steak Tartare Recipe

Chill and trim

Place the Wagyu hanger steak in the freezer for 20–30 minutes to firm slightly; this makes it easier to slice finely. Trim any silver skin or large pieces of fat and remove sinew. Pat dry with paper towels.

Using a very sharp knife, slice the partially chilled steak across the grain into thin strips, then turn and finely dice to a uniform texture (small dice, about 1/8–1/4 inch). Transfer to a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside on ice for up to 10 minutes while you prepare other components.

If you prefer a lightly seared exterior for additional flavor, heat 1 tbs neutral oil in a heavy skillet until just smoking, sear the whole trimmed hanger steak for 20–30 seconds per side to develop color, then rest 5 minutes, chill, and proceed to finely dice as above. (Optional — traditional tartare is raw.)

In a small bowl combine 2 tbsp finely minced shallot, 3 tbsp finely diced cornichons, 1 tbsp chopped capers, and 1 tbsp chopped flat-leaf parsley.

Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp extra-virgin olive oil, 1/2 tsp fresh lemon juice, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Stir until evenly combined and taste for balance; adjust acidity with a few more drops of lemon or a drop more Worcestershire if needed.

Fold the condiment mixture into the diced beef gently until evenly distributed. Cover and keep chilled while preparing yolks and bread.

Preheat oven to 175°F (80°C). In a small ovenproof dish or jar, pour 1 cup extra-virgin olive oil and warm briefly on the stovetop or in the oven until it reaches about 140–160°F (60–70°C) — warm but not bubbling.

Carefully lower 2 separated egg yolks into the warm oil so they are fully submerged. Add 1/4 tsp salt sprinkled over the yolks. Place the dish in the oven and poach the yolks gently for 25–35 minutes, checking after 20 minutes; they should be set on the outside with a silky, custard-like center. Remove from oil with a slotted spoon and drain on paper towels. Reserve oil for other uses if desired (cooled and strained). Keep yolks warm or at room temperature until plating.

Preheat a grill pan or skillet over medium-high heat. Brush both sides of 6 bread slices lightly with 1 tsp olive oil and spread 2 tbs softened butter on one side of each slice.

Grill the bread, buttered-side down, 1–2 minutes until golden and charred in spots. Flip and grill the other side just to warm through, about 30–45 seconds. Remove and immediately rub the warm bread with the cut side of 1 garlic clove for a subtle garlic note. Keep warm.

Divide the seasoned diced Wagyu between 4 chilled plates (about 2 oz raw beef per serving). Using a ring mold or spoon, shape the tartare into neat rounds if desired.

Top each portion with a generous spoonful of the traditional condiment, leaving some visible texture of shallot, cornichon and caper.

Gently place one confit egg yolk on top of each tartare portion. If yolks are slightly warm, press them gently to create a small pool of creamy yolk when cut.

Arrange 1–2 slices of grilled bread per plate alongside the tartare. Scatter 1 tbsp (approximately) microgreens or baby arugula around the tartare, finish with a few flakes of sea salt, a light grind of black pepper, and optionally 2–3 drops of champagne vinegar around the plate for brightness.

Serve immediately so the egg yolk remains silky and bread is warm and crisp.