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Jeremiah & Fabian's Striploin Tartare

Recipe | March 25 2022

This is a bit of a party. We use every New Yorker’s favourite cut and turn it into a hand cut tartare. We’re a New York restaurant and we love a New York strip. It has the least amount of interruption with sinew and connective tissue and is a beautiful piece of meat with a good amount of intramuscular fat and a lot of beefy flavour.

We have a smoky chilli oil, sesame seeds and shiso which has a nice, minty, clean flavour that cuts through the meat. It’s really fun chopping it all up and tossing it all together.

Jeremiah Stone and Fábian von Hauske are co-head chefs at Contra and Wildair in New York. 

Serves: 4
Time: 30 minutes, plus 1 day chilli steeping



180g (6.3 oz) Westholme striploin
Chilli oil (recipe below)
100g (3.5 oz) sesame paste / tahini
1 clove garlic, crushed
2 shallots, finely diced
4 shiso leaves, finely diced
70ml (2.4 oz) ume plum vinegar, plus extra to season
6g sesame seeds

Chilli Oil

10 guajillo chillies, dried
750ml (25.4 oz) vegetable oil


  1. Blend butter and umeboshi in a food processor until smooth.
  2. Cook the ribeye in beef fat for 45 minutes at 54C / 130F, rotating and flipping.
  3. Finish ribeye on a hot charcoal grill, giving the steak colour on both sides, flipping every 2 minutes for 5-7 minutes.
  4. Top with umeboshi butter, grated feta cheese and sliced quarters of cherry tomato.

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