Setting Up for Safety

1. Soak the blade of the chef's knife, a spoon and, if using, a meat-grinder attachment with a medium die, in a mixture of 1 tablespoon of bleach and 1 gallon of cool water for 1 minute. Air-dry the knife, spoon and grinder and place them in the refrigerator.

2. Rinse the beef under cold running water for a couple of minutes and drain it on a plate lined with paper towels. Pat the beef dry with paper towels.

3. Transfer the beef to a shallow dish and coat it with kosher salt until covered on all sides. Let the beef sit in the refrigerator for 1 hour.

4. Rinse the salt from the beef and let the excess water drain from it for a minute. Set the beef in a shallow dish and blot up the surface moisture with a paper towel.

5. Chill the beef in the freezer, uncovered, for 15 minutes. Fill a large bowl about 1/3 of the way to the top with ice and set a stainless steel or glass mixing bowl in it.

The Technique

1. Transfer the beef to a cutting board. Slice the beef into 3/4- to 1-inch pieces.

2. Chop the beef until coarse; you don't want a paste, but you don't want chewy chunks, either. If using a grinder, grind the beef using the medium die. Transfer the beef to the mixing bowl set over ice as soon as you chop it or grind it.

3. Season the tartare to taste with kosher salt and freshly ground black pepper. Mix the tartare and chill it in the refrigerator while you prepare the condiments.

4. Mince half a shallot and portion a tablespoon or so of capers for each serving of tartare. Provide small portions of herbs, sauces and garnishes so your guests can finish their tartare to taste. A simple vinaigrette, a good olive oil and a quality mustard all work as sauces; substitute anything piquant, such as pepperoncini or cherry peppers, for capers; include freshly chopped parsley to round out the flavors.

5. Form the tartare into a disc or discs that measure about 1/2 inch thick. Make one large disc if serving family style, and smaller individual discs if serving individually.

6. Make a shallow well in the top of each tartare disc with the bottom of a spoon and pour a yolk from a pasteurized egg in it. Egg yolks are classic, but entirely optional; they serve as a simple, fatty sauce and add creaminess to the lean beef.