SETH: What are you making today?

SCHEYLA: So we're going to be making our steak tartare.

SETH: Ooh, I love steak tartare.

SCHEYLA: Yes, me too.

Actually, when I go out, whenever I see a steak tartare on a menu, I always order it.

It's something so simple to do, but it's also difficult at the same time.

If you go to a restaurant, they have a good steak tartare, that means that the rest of the menu pretty much is going to be solid.

SETH: You know good things are coming up after that.

SCHEYLA: I do, yes.

SETH: And these are one of my favorite kind of shoots because there's no oven, there's no stove, there's no roaring fire.

Just nice and room temperature in here.

SCHEYLA: Yes.

SETH: Now, what kind of steak are you starting with here?

SCHEYLA: It's a New York strip.

We're going to be dicing it into, eh, small cubes, so we're going to start slicing it.

SETH: And by not grinding it up, I guess you'll have a little bit more texture in every bite?

SCHEYLA: Yes, correct.

SETH: And why did you guys go with the New York strip for this?

SCHEYLA: I mean, we tried different cuts at the beginning, and we found that the one that gave us the better results, it wasn't chewy, didn't have a lot of fat made it just perfect for the final result that we wanted.

SETH: And because you're eating raw meat, obviously you want this to be... SCHEYLA: The high quality, yes.

SETH: ...really high quality, right?

SCHEYLA: Yes, it has to be fresh, high quality.

All right, I'm going to start adding all the ingredients.

First, we are going to start with salting the steak.

Then we're going to add some chives, some pickled pearl onions.

This is going to add a little of acidity, very nice and delicate flavor.

SETH: And some pretty color too.

SCHEYLA: Yes.

And then we have some roasted hazelnuts, and now we're going to add the hazelnut vinaigrette.

All right, so once we have all mixed up, then we're going to take the plate.

We're going to start our plating.

A lot of times the steak tartars are a lot of restaurants, they use cookie cutters, and then they stuff it and then the meat doesn't breathe.

You know, so the idea for this dish is to be let ingredients just fall naturally into the plate.

SETH: Nice.

SCHEYLA: All right, so once we have this, we're going to put some truffle alioli.

It's a homemade confit garlic alioli that we make, and then we add truffle oil.

Then we're going to put sunchoke chips.

To make the sunchokes, we slice them in a mandolin and then we deep-fry them as 350 till it's golden.

SETH: So that's going to really give you a nice crunch too.

SCHEYLA: Nutty crunch.

And then we're going to add some watercress leaves into a tartar.

SETH: This is such a pretty little dish SCHEYLA: Yeah.

And very flavorful.

All right, so once we have this, then we're going to microplane a little bit of Parmesan, and voila, this is the steak tartare from La Bonne Vache.

SETH: All right.

I cannot wait to try it.

SCHEYLA: You're going to love it, let's go.

SETH: All right, Chef, Ari, and Claire.

This is a beautiful-looking table, and this is a beautiful-looking dish.

I'm just going to go right for it.

That is just divine.

ARI: Thank you.

CLAIRE: Good job, Chefy.

SETH: There's a richness coming from the hazelnut oil and from the truffle alioli, but it also has a real freshness to it too.

I guess that comes from just sourcing really good quality.

SCHEYLA: Yes.

SETH: And the hazelnuts too, on top of the flavor from the oil, just give it a little bite.

SCHEYLA: I think that the reason why this is a very good tartare is because you have a lot of different things going on besides flavors, textures, and the visuals as well.

But if you're able to take a bite of all of it, you know, I kind of create a kind of very cool experience in your mouth.