Traditional recipes

Seared Steak Tartare with Rosemary

Seared Steak Tartare with Rosemary

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The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.


  • 1 8-ounce boneless New York strip steak
  • Kosher salt, freshly ground pepper
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 garlic cloves, unpeeled

Recipe Preparation

  • Coarsely chop steak into ¼" pieces, including fat but removing any gristle.

  • Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3½"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.

  • Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).

  • Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

Recipe by Via Carota, NYC,

Nutritional Content

Calories (kcal) 430 Fat (g) 23 Saturated Fat (g) 6 Cholesterol (mg) 110 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 52 Sodium (mg) 135Reviews Section

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