Best Seared Steak Tartare With Rosemary Recipes

Seared Steak With Rosemary image

Provided by Busters friend

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons extra virgin olive oil
2 -3 sprigs rosemary, fresh stems cut into 2-inch pieces
24 ounces sirloin steaks
salt, to taste
black pepper, freshly ground, to taste
2 tablespoons vegetable oil (neutral like grape seed)

Steps:

In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
If desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (If using skirt steak, cut across the grain.) Arrange the steak on individual plates.
Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.

Nutrition Facts : Calories 733.6, Fat 59.1, SaturatedFat 17.9, Cholesterol 166.6, Sodium 119.3, Protein 47.8

Steak Tartare image

Provided by Alton Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

16 ounces top sirloin, cleaned and trimmed
2 teaspoons sherry vinegar
1/2 teaspoon dry mustard
2 large egg yolks
1/4 cup light olive oil
6 tablespoons finely diced shallots
2 tablespoons small, brined capers, drained and unrinsed
1 teaspoon kosher salt
1/4 cup celery leaves, finely chopped and divided
2 tablespoons fresh parsley, finely chopped and divided
1 teaspoon freshly grated lemon zest

Steps:

Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.