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Old Feb 23, 2011 | 9:27 am
  #21  
emma69
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Originally Posted by notsosmart
A way to improve you chances of not dying from e-coli is to buy a large chunk of meat, cut of 1/4-1/8 inch pieces from all sides while constantly sterilizing the knife.

Then you'll have a nice chunk of steak that if more or less uncontaminated. I mean, more or less. You can't ever be 100% certain.

BTW, I love tartare. The very best I've had on a regular basis was at Balthazar in NYC. Superb.

Also, horse tartare (popular in Belgium and France) is to die for, but it benefits a little from extra egg yolk etc. as the meat is extremely lean.
Yup, cutting bits off will reduce the risk, but as I siad, the knife, the board etc can all cross contaminate - as the knife slices through it takes whatever is on the surface through with it.

The searing the outside would work better, but then, frankly, that is a rare or blue steak, not tartare.
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