There seem to be a million and one different ways to prepare steak — whether you're sous vide-ing it, flame-grilling it, marinating it, or making it into a classic steak tartare. But that ...

Subtle texture and flavour variations in beef tartare depend on the cut of beef, breed of cow, how it is raised, its feed, its age at slaughter and how long the beef may have been dry aged. A chef ...

Meadesmoore even throws in some solid starters for good measure: a dry-aged wagyu tartare ($24) that somehow whets your appetite for more beef, as well as chimichurri-crusted bone marrow ($26 ...