Search Results for 'Steak tartare'

You want to cook the finest, juiciest, and best tasting steak of all time. Steak being so simple to cook in a funny way leads it to a great steak being difficult to perfect. The English and French approach the seasoning of the meat in completely different ways. In France the meat is seasoned when raw; this allows a better penetration of the salt into the meat, which will increase flavour. The English argue that the meat should be seared and then seasoned as not to draw out any excess moisture, leaving the meat more on the juicy side and with a better caramelised surface. I follow both rules, seasoning one side when raw and the other (the side I will be presenting the meat) seared.