this post was submitted on 25 Sep 2026
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If you're curious about it but can't quite handle the squickiness of true tartare (me, ugh the fucking texture of raw egg yolk is something I just cannot get past) a blue/bleu steak is very close flavor wise and a lot more palatable for many people.
You’ve never had a raw egg in a beer as a little nutritional hair of dog?
In things it's fine, but as the centerpiece / defining texture I just dont like it. Never heard of egg in beer specifically though, that does sound interesting.
It’s the breakfast of drunks everywhere.
Here, it would be mixed with the meat, a bit as when added on top of pastas.
I've had tartare a couple times (and without the egg it's delicious), and the egg is still one of the defining textures; it's not mixed with anything that makes it not slimy. It just coats the meat, and if that's your thing that's great! It's just not mine.
here usually, the egg is optional... if ordered, it is usually mixed with the meat before eating.
I understood what you meant, and I've had it prepared both ways - the egg still defines the texture, even when incorporated with the meat prior to eating. Without the egg I find it delicious (though I vastly prefer blue or raw whole steak), but I've never seen it offered that way without a special request. You live in a lucky region, I guess!
You are right, I live in a region where eating is the aim of living (rather than a need to live). Yet when the meat is fresh enough restaurants usually don't offer egg on top (or as an opt-in thing). I would not ask tartare to a non-specialist restaurant, mostly because my taste is wasted by the habit of quality... so I order the things the restaurant do well rather than my favorit dish. And I don't do tartare myself...
So, the egg isn't wrong, but I join you to the fact that if the tartare is good without egg, there is no point to add one (raw beef don't miss protein). And if the egg is needed, I would prefere order something else...
I've always wanted to try a steak Pittsburgh rare.
Never heard that term before, one search later, and that sounds delicious!
Too squishy and slick.
I think the middle can vary in doneness, the importance is the gradient between very well done on the outside to rarer in the middle.