Module 4: Week of September 7th-13th, 2025

Introductions

This week, we will be learning more about Steak Tartare and cooking Ribeye Steaks. I am very excited about the Ribeye Steaks, as I am always intrigued at the different ways to cook steaks.

As for the tartare, I am skeptical to see how I will like it, as I have never tried it before. However, I am looking forward to seeing the process and actually getting to prepare the tartare.

For this lab, my goals are to be more organized with my timing, as well as more efficient with how I use my ingredients.

Background Information

“The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve,” (Omaha Steaks 2025). The result of this cut of meat is a subtle buttery texture thanks to the fat along with nice juicy meat that is often the pleaser of most who enjoy steaks.

Steak Tartare originated as a French dish that was steak served raw with tartar sauce, hence the name. It is not to be confused with Roman “Tartars” who would eat their meat raw due to a lack of refrigeration (Nicoletti n.d.). The combination of minced raw beef along with different spices, and a vinegary, eggy sauce and toppings make way for a very interesting and different flavor and texture palette.

Recipe Research & Development

I researched recipes for the steak tartare, broccoli, and potatoes. Each I found through The New York Times, but I will be using whatever bread is available for the steak tartare.

The remaining dishes did not require any outside recipes, but I will be playing around with the sauces and their seasonings.