Balthazar’s Steak Tartare

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Beef tartare with smoked mussel aioli

A specialty dish from Sammy Sweetheart at Frank's Oyster Bar and Eatery in Blenheim, New Zealand. 

Classic Steak au Poivre

Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.

Seaweed Tartare from 'The French Market Cookbook'

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.

Steak Carpaccio Salad

By approaching steak carpaccio as you would a traditional salad, you'll ensure that everything is dressed and seasoned properly before it even gets to the table.

The Nasty Bits: Venison Heart Tartare

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare.

Café de Paris butter - sauce for steak

Café de Paris butter sauce for steak is a herb/spice flavoured compound butter. An excellent simple way to elevate steak from good to great!

Sous Vide: Beef Tenderloin with Lemon-Parsley Butter

While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited. By cooking the steak in a vacuum-sealed bag in a water bath, you can absolutely guarantee even cooking from edge to edge, and added flavorings keep the meat tasty.

French in a Flash: Herbes de Provence Grilled Steak

I grill up beef tenderloin tips rubbed in a paste of chopped fresh herbes de Provence, grated garlic, coarse salt, and olive oil, until the herbs form a charred crust and the meat is perfectly pink within.

Tuna, Tomato, and Basil Tartare

Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.