Okay, so which steaks are invited to the raw party? The absolute VIP is filet mignon. It’s tender, lean, and has almost no connective tissue. Chewing it raw feels like butter that used to be a cow. Another rockstar is ribeye, but only if you’re okay with a bit more chew and a lot more fat. The fat can be amazing, but raw fat is a different texture—some love it, some make a face.
New York strip? Sure, it works, but it’s not as buttery as the filet. Sirloin? Eh, it can be a little tough. The golden rule is: If you wouldn’t trust it cooked rare, don’t trust it raw. Also, always buy from a butcher you trust. A butcher who knows your name. A butcher who might judge you for asking, but respects the journey.
And for the love of everything holy, ask for a “steak for tartare.” They’ll hook you up with the freshest, highest-quality piece they have. They’ll also think you’re a fancy chef. Lean into that.
Raw steak on Behance
The Texture Talk (Get Ready)
Let’s be honest about texture. Eating raw steak is not like eating a cooked steak. It’s softer. Much softer. It’s almost like a really high-end tuna, but, you know, more cow. If you’ve ever had carpaccio—those whisper-thin slices of raw beef with lemon and shaved parmesan—that’s the vibe. It’s silky, tender, and a little weird at first.
If you try to bite into a whole raw steak like a savage, you’ll hate it. The fat will be rubbery. The muscle fibers will be tough. You need to either slice it very thin against the grain, or chop it into tiny pieces for tartare. Think of it as a preparation, not a carnivorous drive-by.
And please, season the heck out of it. Raw beef needs salt, pepper, maybe some capers or a raw egg yolk on top. It’s not a bland experience. It’s a flavor bomb waiting to happen.
