Steak tartare is raw beef that's delicately minced, laced with herby aroma, and occasionally topped with a vibrant yellow egg ...

Most associate steak tartare with France ... seemingly a burger patty that hasn't hit the grill. And unfortunately, the USDA does advise against consuming raw ground beef. However, find yourself ...

Remove the steak from the marinade and pat dry. Sprinkle all over with the salt and pepper. Heat a grill to medium-high heat (about 400˚F to 450˚F) for 5 to 10 minutes until hot. Scrub the grill ...

Drenched in a sticky glaze of honey, soy sauce, and garlic, these grilled pork chops are a delicious exemplar of contracts — charred and juicy, sweet and savory, all at once. Lefebvre recommends ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same ...