Steak Tartare at The King’s Feast NYC

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Steak tartare at The King's Feast

I did not know that steak tartare was so extreme. I have heard of it since moving to New York City, but it did not seem to offend anyone. Like tripe, it was mostly found on international and upper class restaurant menus. It was not until I posted the picture online that I discovered that it was more exotic than I thought, even by the international and upper class crowd.

So here you go, extreme eaters! Steak tartare served from The King’s Feast’s Greenpoint, Brooklyn location, has earned a spot in my extreme eats section of Pretty Much Anything. Congrats!

The egg threw me off right away. In fact, I dug right into the hamburger alone. It tasted as I thought it would-like raw hamburger. It is a good thing I weaned myself into this by switching to eating medium rare burgers because if you are not used to that, steak tartare is a shocker.

One of the biggest complaints people had about me eating steak tartare was the threat of parasites. Personally, with all that goes on in the world both at home and abroad and the craptastic year 2017 has been, parasites are a least of my concern. But believe it or not, steak tartare is actually safe if you go to a reputable place.

And only a reputable place.

The grounding process of meat, even beef, can cause germs according to this article.  Meat that is served raw must be of the highest quality. There are other types of steak tartare that are served in filets which are safer to eat than the ground meat I had.

But hey, parasites are the least of my concern with the things going on in the world today.

I stuck one fork tine into the egg when I got sick of it looking at me. Yuck. It was watery of course. There was no way I was going to eat it alone. But guess how meat loaf is started? You guessed it! I mixed the egg, left over beef, lettuce, onions, and pickles together. The egg made the steak tartare more runny so I kept that into a little lump off to the side. But I ate the rest. Some of it I served myself as a paste on a slice of bread. The rest I was fine eating it with the fork.

It tasted a whole lot better with everything mixed together and it distracted my taste buds (and mind-just a little) from what was left of the runny egg that invaded my portion of the meat.

So there you have it. Over all, steak tartare was good, but next time I would like to have it in the filets. And as for you, raw egg, you ranked about as much as the bull penis in something I can avoid having again.