Seared Steak Tartare with Rosemary
Seared Steak Tartare with Rosemary is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCoarsely chop steak into 1/4" 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 3 1/2"-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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
