As a kid I always wanted to try steak tartare. Even though my father was an adventurous eater he drew the line at raw flesh. No sushi, no steak tartare. It wasn’t until my late thirties that I tried it. Actually it wasn’t steak tartare, it was yuk hoe, a similar Korean dish. San Soo Kap San in Flushing has an excellent version for $17.95. Mix up the ground tenderloin with the accompanying batons of Asian pear and raw egg and dig into this carnivore’s delight.
Only in the past few years have I begun to enjoy classic preparations of steak tartare, largely at the hands of Hugue Dufour. Over the summer I had the privilege of eating some now highly controversial horse meat tartare. It was lean and delicious. Sadly Dufour’s M. Wells Dinette does not serve horse meat. Nonetheless there is excellent steak tartare to be had. Shot through with mustard seeds, and some sort of chewy grain and topped with a poached egg, the latest incarnation is quite nice. I hope the restlessly creative Dufouir keeps it around for a while.