World Famous Steak Tartare
Вставка
- Опубліковано 29 вер 2024
- This Steak Tartare is one of the best I've tried and I just love how all these amazing flavors and textures marry together for a perfect bite every time.
Steak tartare recipe:
8 oz (226 grams) beef tenderloin
2 tbsp Savorra mustard
1 egg yolk
1 1/2 tbsp (23 ml) Avocado oil
1 tsp (5 ml) Worcestershire sauce
1/2 tsp Maldon salt
1/2 tsp black pepper
1 tbsp brunoise shallots
1 tbsp brunoise Italian parsley
1 tbsp finely sliced chives
1 1/2 tbsp brunoise cornichons
1/2 tbsp finely chopped anchovies
Garlic Butter recipe:
3/4 stick (85 grams) of unsalted butter
3 medium cloves chopped garlic
1 1/2 tbsp chopped Italian parsley
finish with Maldon salt once on bread.
FOLLOW ME:
Instagram- / thatdude_cancook
TikTok- www.tiktok.com...
Facebook- / thatdudecancook
BUSINESS INQUIRY: CookingwithChefSonny@gmail.com
Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-amzn.to/3PRpE7E
Kitchen Products I own and love:
D5 Allclad Pan-amzn.to/3IZ71ME
Made In Cookware nonstick pan-amzn.to/3OusGxs
My Zojirushi Rice Cooker-amzn.to/3aZLqXT
Benriner Extra wide mandoline-amzn.to/3b07K3u
Microplane-amzn.to/3B8pGnp
Vitamix Blender-amzn.to/3opQNmo
Cuisinart Food Processor-amzn.to/3Oy61jz
KitchenAid Stand Mixer-amzn.to/3zqIJYE
Breville Barista Express Espresso Machine-amzn.to/3PN3Nhn
My Le Creuset pot-amzn.to/3NTT1V6
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-amzn.to/3v9UQqG
Sony Alpha a6400 Mirrorless Camera-amzn.to/3OsLjBK
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-amzn.to/3PsESA8
Sigma 16mm f/1.4 DC DN Contemporary Lens-amzn.to/3B7EVwQ
Sony 18-105mm F4 G OSS-amzn.to/3v9li3E
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-amzn.to/3Ps7I3q
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
I love the look of the deconstructed version!
Oooo My boy Kai poppin In the comments
Don't you have a six pack to work on?
I love you
Your the man!
💯 its beautiful. Raw red meat is beautiful especially gameier/grass fed cuts
I love the Ethiopian version of this with hot butter poured over tartar that's spiced with berbere. Then you scoop it up with enjera. So goooooooood.
Ain't nothing like a good tartare. You really need to try the Korean version too with tossed apple pears and a light sesame oil mix.
Better looking tartar than most of the big chefs.,looks on point.
Yo I was not expecting that spinning back kick lol! Fkn legend hahaha
Love the flavor of anchovies but gives me the runs. Wife always hates the ride home when I order a true Caesar salad
master sgt gilbert i love it 😂
To take the anchovies in Worcestershire sauce to the next level get them to watch how they make it. It will put a lot of people off.
nice spinning back kick! Lmao
Steak Tartare goes down so easily when done correctly. Don't make fun of me but I ate 7 of these yesterday HAHAhahaha oh and I didn't get sick either!!
OMG HI
Is it good for weight loss?
@@underated17 Depends on how much you eat.
@@robertinogochev3682 Hmm I wonder what would cause the weight gain. I think maybe just the sauce. It depends who you ask because many people would believe you can lose weight with keto and if there is no sugar then you should lose weight.
@@underated17agreed condiments add a lot of calories, but beef tartare is mainly tenderloin which is one of the leanest cut of the beef
As a person of German heritage I've been eating a poor man's version of this for decades. Freshly ground beef round or sirloin, ice cold thinly cut red onions, salt and pepper on buttered rye bread. Simple and fabulous - I can only imagine how good this is. (and I never been nor have I ever heard of anyone getting sick)
My Polish father introduced this to me as a child😋😋
It makes me gag just thinking about it
METTFLEISCH
@@K4inan if you're eating beef you can't eat raw you shouldn't be eating it at all
@@CelaMayne I wouldn't want to lol
Chef Ramsey: "It's so Raw it's still running around the field...." 🤣🤣. I really want to try this
Good luck...with that🤣🤯
Gordon Ramsay loves steak tartare and many other raw meat and seafood dishes!
Stypid
That beef so raw is still kicking around the plate (field) 😂
Haha so funny
"you don't want them too small". Why? The smaller the better m8
Christ, watching the video.. those cubes are WAY to huge. They should be 1/8 - 1/10 of that size
you are the TOPPER comment lol, i bet you correct people all the time in real life as well. the cubes are EXACTLY the right size, go make a channel and show us how it is done. Also I am re creating a dish from a famous restaurant as I said.....
@@thatdudecancook Chill man, didn't want to offend you or else. I really enjoy your videos. But my eyes hurted when i saw the size of the cubes. I've eaten hundreds of steak tartars in spain & france michelin and normal restaurants. Have prepared the dish many times on my own too. Have spoken with top tier meat-chefs in here and they all would agree on what I am saying. To be honest i had never been this size in the meat cubes for a tartar
@@thatdudecancook Even Dani Garcia, the chef i've seen making the tartar "right" with the biggest cubes, chops them half your size.. /watch?v=bQCADejYfJE
@@francmassaneda go tell Jose Andre that, this is his dish and his size of cut. other tartare recipes I go smaller but I am simply re creating a dish which is why your comment sucks. Put yourself in my shoes
I’m going to have to make this now…In Paris I had one where they added a some large flakes/shards of a hard cheese, similar to a Parmesan. Added a nice amount of salt and texture to the dish. Would highly recommend!
Beef tartare is one of those things that when done right it will really tickle your taste buds. We shave cured egg yolks where I work on top and that boost of umami is just amazing
How do you cure the yolks?
@@theXaint separate the yolks from the whites and put on a solution of salt and sugar. Then cover with the solution completely. Let it cure for 72 hours. In the end just rinse off the salt/sugar and pat it dry. Shave off the yolk with a micro grater
@@jamescassar5348 that's interesting you rinse it, it doesn't make it wet again and fall apart?
@@devandy841 no because *insert reaction here*
definitely the salt and sugar doing something though
Yes!
For me the argument against eating raw beef is situational, as I have learned that any bacteria that could cause illness is typically on the surface of the beef (hence why you can eat a rare steak). That is why when I make steak tartare, I slice off the outer edges of the beef. But for straight ground beef, since the outer potentially pathogen carrying surface is ground with the rest of the meat, there is no certain way (hence why I tend to not want a med-rare burger). So the tl;dr, when consuming raw beef, if its from a restaurant just make sure it's good quality, and if it's at home I cut off a thin outside piece from all sides.
Note: What I mentioned only applies to typical red meat (i.e. beef, lamb, pork). It does not apply on chicken, fish is fine just know its good quality fish (like with sushi), and with other game such as duck, bison, or elk, I am uncertain and would require further research.
Plot twist: when you "slice off the outer edges of the beef," you're cross contaminating your newly cut surfaces. So you might as well do nothing. Or, if you wish, you could simply wash the exterior surface of the beef and "hence" not waste it.
@@SuzanneBaruch Suzanne is correct. My method is to sear each side so gently then slice away any grey.
I agree with the point about med-rare burgers. I've never fancy them, despite always eating mid-rare steaks
I don't know anyone who's gotten sick from raw beef, but I still don't eat supermarket 80% lean hamburger without cooking it. Similarly, I don't know anyone who's died of being run over by a car, but I don't play in traffic. It's okay to take informed risks when you think it's worth it, but you don't have to actively invite disaster into your life every time you don't personally know a victim of tragedy.
I absolutely love steak tartare. It’s one of my favorite dishes of all time. Wish it was easier to get ahold of
Make your own!
Yea shame but good news as the video shows its not that hard maby trusting yourself is the hardest cause I personally have some slight panic attacks when I think ima messs something up I got fucked up for some reason sry for rant
It is if you make your own, I thought I wouldnt like it, but it is very easy to make and its pretty darn good as well.
@@stilltlrforlife where do u buy your meat tho? I would never do tartar with low quality beef from supermarket no?
@@novicelifts5197 your own cows... LoL duh?
The whole raw beef thing being dangerous has always been a throwback to days before safe meat / cold storage is how I’ve always had it explained.
Ironic it was probably way more popular back then lol, because you would prepare everything yourself and you’d eat it very quickly after slaughter so it was fresh
slleloeo
Given that food poisoning is a thing that sends many people to hospitals every year because bacteria exists, and killing bacteria is the main reason reason we heat food at all, it’s not a throwback.
It really only depends on the source of the meat and it's handling. This is safer than eating McDonalds I'll tell you that.
@@SleezyPizza true
Loooove steak tartare. I've only had/made it in Quebec and France...basically the same ingredients but it's often served with some grated horseradish also ...amaaazing. Your videos always make me smile, thank you for that too.
I've done this with venison, that I harvested myself so I knew the quality of the butchery. Even still I froze it for over a week to make sure everything that could be transmitted was dead. It was amazing! The lack of fat in the meat really paired well with the egg yolk and the mustard cut through everything. 10/10 would do again!
I like how you knew you had to justify the safety of the venison because we all know the meat sanitation trolls were on their way 😂
@@JBDeJulio you know it! I miss the days before comment sections, back when a guy could eat blue seared roadkill and have no fear of condemnation from anyone but his family! Lol
@@steveelford97 ahhhhh, the good ole days 😂😂
Take care brother!
Nice, I love venison but have never had it that way! Gonna have to try it! :P
Swear I’m not trying to be “that guy” but as far as I know freezing meat doesnt kill most bacteria including E.coli. It just makes it go dormant and stops it from spoiling. Once thawed the bacteria can reactivate and still make you sick. Heat is what kills bacteria.
Had steak tartare once in a fancy restaurant in Germany, was a bit nervous but you only live once and was gorgeous. Lea & Perrins Worcestershire sauce is the best, I use it as a condiment on my beef stews. The label looks different though here in Ireland. Nice knife btw 😊
I've never tried it I've always been a little put off by the raw meat even though I like to eat steak rare or med rare but I am definitely getting tempted to try like you said you only live once my friend
@@akumademon1667 a med rare or a rare steak is still safe to eat, raw beef has alot of bacteria and bugs, but fancy restaurants give you a specific amount so it dosent become dangerous, I personally dont get why someone would like it raw ...
I noticed the label in Canada is different than the one he used too. Weird
Not only is the label different but the TASTE is too!! Oh yeah! I'm telling you, it ain't the same man!
Sonny’s bowl flip game is under appreciated.
Fancy cat food
Two things. 1) that’s an absolute last meal worthy dish. 2) your resemblance to Jimmi Simpson is uncanny.
When it comes to eating raw beef. I made some amazing beef carpaccio today and i'm still alive and kicking :)
Just because you don't mind anchovies as an ingredient as a sauce doesn't mean you'd like anchovies on it's own.
Same with people liking egg as an ingredient but wouldn't like it by itself, or liking ketchup and pizza but not wanting to eat tomato.....
I mean, it really comes down to the quality of the meat, if it is a super high quality with a lot of marbling, then I’ll do it, but if it is low quality very lean meat, I tend not to because I have had food poisoning from raw meat and it’s not fun.
That spinning back kick at the end is why I subscribed. 🤣😂😂
Dude, salt of the sea is literally just salt......
The sea has salt.....
Pick a better name for the anchovies...
Easy to say when you're a chef and have your own specialized butcher when eating meat raw. Go to walmart and eat there lowest cut lmk how it goes.
Most people like myself that have a tendency to stay away from raw meat and also regularly "wash" it comes from hotter climates like the Caribbean or south America or the middle east understand that meat goes bad really fast even when it's slightly raw and I've personally been sick because the meat isn't the great quality and meat industries try to cut cost by selling frankenmeat
now that makes perfect sense to me! thank you for sharing
Anchovies are like cheese of the sea!
6:31 sorry....I would definitely make that a burger
Did he just say cornish hens and pour out a bunch of gherkins
To me, it is the texture... i dont mind if it is raw, but the texture just... ugh
I use to eat a few slices of steak raw while I prepared them, but my butcher yelled at me to stop it. Had me scared that maybe he doesn't clean his knives so I stopped!
Lol!
Here in Europe they make amazing steak tartare, I'll usually get this at a restaurant instead of a cooked steak.
I was scared to eat it so I made it and now I make it once a week at least
Why? Because most people are fearful. Salmonella is also a minuscule risk for healthy people but there is so much fear-mongering over it.
Like the brioche... I prefer toasted bread triangles. Steak tartar... you hit a home run with this... TKS !
When's the chicken tartare video coming out? 😂
Sonny THANK YOU for recipes that I would never even think of myself! I love your originality, keep being you! If you want to do things that already exist here, go for it; no matter the recipe I love your channel for YOU!
I'd be willing to try steak tartare. I already love a rare steak and even like a medium rare hamburger. I like my beef to say, "mooooo," when I eat it. 😋
rare steak is hot and steak tartare is room temp, that really is the only difference, this has a similar texture to lean tuna I would say.
I'll eat anything raw except chicken or ground beef.
The CDC is where I learned about raw meat and it’s immediate risk to our health.
yes our trustworthy government knows best.....
What kind of chef knife are you using in this video?
I think the raw beef thing comes from 2 things
1. Raw chicken & raw pork. It’s a different animal (literally and figuratively), but people tend to see more similarities than differences between the two.
2. Ground beef. Especially in the olden days, ground beef could be problematic if not cooked well.
In general, you don’t want to be eating beef or any other meats raw that comes from grocery stores and other places we usually get food at. We’re used to eating food that isn’t at that level of freshness.
Fresher meat makes a big difference obviously but it’s still rare to get sick from raw beef. And you can eat pink chicken, by the way. Pork is the most risky.
"Salt of the sea"
*sea salt* : what of the where now?
So basically meatballs without the cooking
My wife got me onto Beef Tartare. She's also super picky about food, dunno why she decided she liked tartare but its great. I usually add garlic to my version but I see you added some with the buns, phew! I tried some from a Korean restaurant a few years ago and I prefer it over the French style myself! Raw beef no problem!
knife skills and presentation is first rate!!
Because of mad cow disease. That's why.
As far as steak tartare and folks being scared is concerned, I think to the average person it's lumped in with raw pork and raw chicken. As a protein and a dish it's a whole different animal. If you like /are curious about cooking you can readily make the distinction but so many folks aren't able to.
/finished my sentence with a preposition-whatever
‘Best you can is always good enough!” I will remember this from now on. Love your channel 👍🏻
No one knows someone that got sick from raw meat….all hear say ….keep the videos coming
Colemans is the best mustard in the world
You having some beef with the fridge
When it come to eat raw beef, I want to know as much about the cow as possible. When I go get a steak from my local butcher he tells me the farm the beef is from, the diet, the lifestyle and I have no problem eating that raw, if I were to pick up beef from a supermarket then personally I wouldn't eat it raw. Just how I roll though!
In regards to eating raw beef, I've never gotten sick, I don't think I would, n I've never known anyone who has gotten sick from eating it. HOWEVER!!!! I HATE eating slimey things. This dish might taste great but the texture would ruin it for me no matter what. This and raw eggs in things that I'll just never do. And I've tried animals that aren't commonly eaten, never eateb in the U.S. ijs.
The bread is really not great. You need something crusty- not something soft and rich! Otherwise good job. I don’t like really the raw yolk (I know - mayonnaise…) - so I sous vide it for some time…
Also: chef trick- if you are stirring the raw beef with just a bit of oil, it will look much better and less prone to discoloring…
Home Ec teacher. She was adamant that all meat must be cooked well done. ALL MEAT. WELL DONE. Because it’s marginally safer I guess? I never bought that. Maybe in 1743 or something when preparation medical science wasn’t as good. But now? Nonsense. Prepped properly, raw beef won’t kill you.
Like he said, that guy can cook ! Always a pleasure and a learning experience. watching your show so glad I found you !
Too much complicated for me.
You should try the simplest version which is is the best : machine minced meat, salt, pepper, yolk, sunflower oil, french mustard demi-forte (not the 'forte' one), Worcester, shallot. That's it.
For 200g of meat, count the same amount of oil, mustard and Worcester = 1 table spoon.
If it's forte mustard, barely a tsb.
No Savora, no anchovies, no herbs, no pickles. Try it 😁.
I'm black, and I grew up with a mom and grandmother that DID NOT let us eat something that wasn't cooked. It just wasn't something they grew up with, and some part of being given raw or rare meat was insulting to them, something less than. I was never able to get an answer beyond that. As I got older, I would eat sushi and sashimi, and again, they weren't for the uncooked fish. As an adult, I don't like the mouth feel of rare/raw meat, but those words still swirl in my head when watching people make dishes like this. It's like, THE STOVE IS RIGHT THERE 🤣
I got a pretty damn good recipe from Eric ripert, but was thinking: Hey, why not run a search of ‘steak tartare’ on youtube and voila, I am making this one instead. Subscribed as well.
UK born n based here. Pals eat super rare beef but I can’t. Feel ick. However if I was to I’d prep it by making sure it was from a great butcher and froze it first to kill off anything that make me go “ICK!!” in the restroom/bog later. EXIT: UK born in York: Herbs defo. ‘Urbs: uuh uh.
I think if you get your beef from a high quality source like a butcher (definitely not a supermarket) and you use it within a day or two of buying it your chances of getting sick would be very low. Also good to get grass fed beef instead of grain fed, that would probably help as well. It’s similar to sashimi really, in terms of the way it’s prepared to be safe to eat raw.
In Montana, when I trim and wrap our elk and venison, I eat about 10-15% of whatever i am wrapping while it is still raw......especially the backstraps.............been doing this for 15 years, and have never gotten sick. Reco; have some chopped raw walla wallas , and salt and pepper and mayo to go with your tartare!
rare/blue/uncooked or undercooked meat poses a food safety issue due to bacterial growth. HOWEVER, if you peek your meat chilled and out of the tempreture "danger zone" you'll be fine.
Will try thit recipe for sure, thanks. What can be a substitute for parsley here, anyone? And that outro was...something)
when ever I made meat balls as a kid I would always sneak a few raw ones ( still do lol ) , as an adult I love steak tartare
I was gonna say possible harmful bacteria (Salmonella, Listeria, Campylobacter and E. coli), but I won't. Love your enthusiasm, Bud. Regards to Sgt Gilbert from OZ!
Rsw beef in itself isn't bad. The outside can contain bacteria it picked up from somewhere else though. (Counter or something). That can make you sick.
That's why you can order a steak rare or medium rare, still have bloody interior. The outside being cooked helps make sure the bacteria isn't there. (Do you really trust a restaurant to be 100% clean?)
Why? I just do not trust the freshness of my beef from ShopRite or Sam’s. Give me some organically farmed beef from the French countryside or flash frozen Wagyu or whatever and then I’ll be down with this tartare stuff. Also my stomach gets tired when I eat sashimi, so I think raw beef would knock me out for the day.
Call me provincial but I tried it in my late 20’s and hated it. In fact, I disliked it enough to NEVER try it again. Raw eggs on this side of the pond WITH raw meat….. I don’t think I would try it without knowing the source of my ingredients and trusting their providence all the way to my table.
No safety reason here, I just think beef tastes and feels beefier with some heat applied. I'm not a beef person, but I am very much a fish/seafood person, and the same thing holds true for me about salmon. I love sushi, but decline salmon sashimi/nigiri; can't really taste it. Doesn't hold as true for scallops though, oddly. Love hotate nigiri :)
I love beef tartare. The Las Vegas one isn’t actually world famous right? At all. The dish is famous, and if you go to a half decent French restaurant (in France), they will knock it out better than any Vegas nonsense. Love you Sonny!
Raw beef is absolutely smashing, so are anchovies by the way. When I can afford them (they're expensive here), I eat them as an appetizer or a condiment.
thats alot of work to make cat food
I tried it once, (kinda by accident, my stupid ass didnt think the menu saying it was a “raw” dish actually meant it was completely raw🤦🏻🤣. Its actually pretty good when eating it in small amounts or on a piece of toast with some garnishes for example
Why? Because my grandmother told me its bad for me. BUT....there's a Bond book where one of the characters eats everything raw, meat, veggies, everything. Curious to try this though, thanks Chef, love your stuff.
In Europe eating raw meat is pretty common, ironically, we eat "filet americain" which is basically raw beef mixed with mayonnaise and spices, used to spread on breads and crackers. We even have a version that's partially raw pork.
While meanwhile in the US people are paranoid over a medium rare stake.
Peasants
I hate to say it because this looks fabulous, but my husband's family are full Italian from New York and as a celebratory thing they would get Ground Round, the best I could buy and dip it in rock salt and eat it. One evening my husband decided he was hungry for it and went to a really nice Market that we have down the road and got some ground round and late that night we ended up going to emergency room in excruciating pain, where they said he had e-coli poisoning... That was the only thing he had eaten...
We have always called Lea and Perrins "Wooster Sauce"
Gloucester is similarly called "Gloster"
Check out Leicester and Bicester -----and Woolfardisworthy ( Woolsery!)
It's not the fact of getting sick it's the raw factor. I don't like raw anything. The smell is yucky and not appetizing. I watched the whole video and I still feel the same. 🤷🏾♀️ I do eat medium rare steak that's all the raw I can handle.
I think the stigma against raw meat, as you will notice, often comes from people of middle eastern descent or from other similarly hot, dry climates. Having meat not last too long, getting quite pungent in the heat of the sun, ı believe pwople from such places just got accustomed to cooking their meat. Never eating it raw. Even medium rare is abit tough for öany to comprehend for this reason.
Finally someone willing to indirectly state that the USA food police can suck on their raw meat!
My USA midwest family has been eating steak tartare for decades. No one has ever gotten sick from it, not even once. Though it's important to know your local butcher and let them know you intend to use it for steak tartare.
The USDA is the primary antagonist to culinary innovation. It's a nice organization to have in many instances but they will more often than not serve to frighten people and create falsehoods surrounding raw foods. I'm saying this as someone who is in the food safety science industry.
I'm not nervous at all about eating raw beef that's just been cut from a whole piece. What *does* make me nervous is eating raw egg, unless I've pasteurized it myself and I know it's safe. I know several people who've gotten horrifically ill from eating raw eggs they bought in a grocery store.
Some of you don’t know where to buy quality meat and it shows. In Europe, beef tartare is literally on every fancy restaurants menu. It’s not dangerous at all, if you buy quality meet and use it when it’s still fresh. Of course your shitty Walmart meat won’t be safe, buts that’s why there are butchers shops
I would love to try this but I am a 2-time liver transplant recipient. My transplant doctors said that I can only have my steak medium-well. I didn't eat steak for the 1st year because they told me that I had to eat it at medium-well to well. At 1 year I started to get it at medium. I still don't eat it often because medium is still overcooked. We were in France in October and there is so much that they tell me that I can't eat. Like unpasteurized items. They say that because of the anti-rejection meds that even a small bacteria could do me in. I went septic after my second transplant and I want nothing to do with that again!
I have no problem with raw beef, but I am VERY particular about my source. I need to know that it is a source I can trust. Even high end restaurants are a little suspect for me. Especially right now. I much prefer to find a butcher I trust and make it myself.
My understanding is that the only reason there is a danger of eating beef raw is if the cow was kept in poor conditions and the butcher was incompetent at there job and butchered the animal in unsanitary conditions or cut into the intestines while butchering the animal and getting all that stuff mixed in with the meat. So if there is any problems with the raw meat you eat it is linked back to some level of human error. So if a fast food chain is serving you steak tartare then maybe say no thank you. If it’s from a local trusted restaurant or you got your meat local from trusted butchers then enjoy the steak tartare experience worry free.
Don’t know how valid this comment is… But I had heard that you want to stay away from raw ground beef because the grinder can harbor bacteria which will then be passed into the meat. If you’re eating a raw steak that you are hand cutting, the muscle tissue fibers are so dense that bacteria really can’t penetrate throughout the meat. Maybe just on the surface which is a very small area
It’s not the bacteria but more so the thought of raw beef is what freaks me out, in steak I still eat med. rare however
There is a possibility of contamination in any raw meat, including e. coli and salmonella. Even though it is increasingly rare, the risk still exists. The same can actually be said for fruits and vegetables though....
Anyone who cannot pronounce Worcestershire sauce should not be allowed to do food videos.
Go stand in the corner. Shameful.
My family is from Central America and the condition of beef used to be terrible when I was a kid. Same with pork. Mad Cow disease was also rampant in the 90s so everyone would chirp the same info
If I was ever, ever going to make beef tartare myself I would either sear it on the outside just to kill off the bacteria or somehow sanitize the outside and then trim off the outside. It's not worth crapping yourself or throwing up lol. Honestly a good cooked steak that's pretty raw on the inside and crusty on the outside is so good as well.