Seared Steak Tartare with Rosemary
A luxurious twist on classic steak tartare, featuring a lightly seared New York strip steak seasoned with aromatic rosemary and garlic. This elegant dish combines the refined taste of tartare with a delicate seared crust.
Ingredients
- •1 piece 8-ounce boneless New York strip steak
- •1 to taste Kosher salt, freshly ground pepper
- •1 tablespoon olive oil
- •1 sprig rosemary
- •2 cloves garlic
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
5 min
- 2.
Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
5 min
- 3.
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).
6 min
- 4.
Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
2 min
