The steak tartare doesn’t often get its due when compared to its cooked cousin, the burger, but it’s cooler in temperature, often daintier in presentation, and usually filled with bright, punchy flavors. The dish’s name is a French word that traces back to the 13th century, referring to the Tartars, a Central Asian tribe; but it also refers to a sauce made of pureed egg yolks, vinegar, chives, and oil, which was used in some steak tartare preparations in the early 1920s.
Ahead, check out 13 standout tartares in NYC, from French brasserie takes on the dish, to the Lebanese version, kibbeh nayah, to ultra-creative interpretations that resemble abstract art.
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