Why does it work?
- Using 80% lean beef (20% fat) ensures a tender patty that is not dry or crumbly.
- Minimal handling of the beef ensures a nice loose texture, not a meatloaf-like consistency.
- Flipping the patties frequently results in a deeply seared crust with less gray, overcooked meat inside.
A Hatchi steak is not a hamburger, but I would argue that all the rules of a good hamburger more or less apply. A popular French bistro menu item, Steak Hachi is a simple ground or ground beef tenderloin that is cooked like a steak, and then served as a steak might be served at a bistro – with a salad, French fries, or both, and usually with some sort of classic sauce. . Whether it’s pepper, BerneseOr red wine sauce or something else. It’s a simple, satisfying meal that delivers a steak-like experience at a much lower cost.
The main reason a patty made with ground beef is cheaper than a steak of a similar size has to do with the transformative power of grinding (or mincing) meat. By cutting meat into smaller pieces, tougher, usually cheaper cuts of meat become more tender – the result of cutting the rubbery, collagenous muscle into much smaller pieces. There are many parts of the cow — the chuck is a prime example — that might be difficult to eat if cut up and served as a medium-rare steak, but they work great once cut into bite-sized pieces.
The affordability factor is probably one of the things that made these types of ground steak dishes so popular across Europe, from the Hamburg steak to the French Hachette steak, and of course eventually to the American hamburger once it jumped the pond and took over. It has a life of its own here. With this type of dish, working class people were able to put meat on the table more often; During and after war times, when foods were rationed and often stuffed with filling, these dishes were an occasion for such frugality.
However, outside of tough periods, I think it’s best not to stretch ground meat with fillers like breadcrumbs or seasonings like chopped onions, for the simple fact that mixing things with ground meat changes its texture by binding the proteins. Instead of a juicy bite, you’ll end up with something looser, like meatloaf. Since Hatchie steak usually comes with some sort of steak-friendly sauce, I’m counting on that for whatever flavor you want.
Here, I’m using the same basic hamburger patty techniques we’ve long championed on Serious Eats:
- Use a relatively high-fat ground beef mixture that contains at least 20% fat.
- Handle them lightly when shaping the patties, then season the outside generously with salt and pepper.
- Sear them in a hot skillet, flipping the patties every minute or two as they cook; This creates a crisp, flavorful exterior with the heat penetrating in the evening so the interior is less cooked around the edges.
Once cooked, simply place the steaks on a plate, add a salad, French fries, or whatever you like on the side, add a condiment or sauce, and dig in. It’s a delicious and filling classic for a reason.