To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

It’s just that Zakarian is doing it best. At the Café at Country, Zakarian and executive chef Doug Psaltis hand-chop organic beef tenderloin until it’s velvety smooth, then spice it with the ...

Cooking a steak is a skill, but it isn't difficult once you know a few simple tricks. There are many approaches to getting the right combination of juicy interior and flavourful crust, this is ...

Read more: The Most Popular Cuts Of Steak Ranked Worst To Best Beef carpaccio is a type of crudo ... On the occasions that more intensely flavored additions are part of the recipe — which can be ...

The best yukhoe (Korean "raw meat") I've had was at LaYeon, the three-Michelin-star restaurant at the Shilla hotel in Seoul. It was made with hanwoo beef (from a Korean native breed of cattle ...

Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These ...