Heat a pan over medium-high heat and add oil/butter. Then crack the eggs.

Fry the eggs for 3 minutes. Flip them and cook them for 10 seconds on the yolk side if you prefer the eggs cooked on both sides. 

Start by taking the meat out of the fridge an hour before you need to prepare it and shape the patties.

Thoroughly knead the meat and add a pinch of salt and freshly ground pepper.

When you're ready to start cooking, finely chop your capers, bell peppers, pickled red onions, and onions into small squares/pieces.

Cut 2 thick slices of bread, place the patties on them, and press them down firmly so that they align with the edges of the bread.

Heat a pan on high heat and add the butter. As soon as the butter has melted, place the patties on the pan (meat side down).

Since the meat is dry-aged, it's important not to overcook it as it doesn't contain as much moisture as "normal"/non-dry-aged meat. Therefore, add an extra minute cooking time on each side if your minced meat is not dry-aged.

Cook it for 4 minutes while pressing down on the patties to prevent them from shrinking. We typically use an ovenproof dish for this.

Then flip the meat and cook it for 2 minutes on the bread side to ensure the bread becomes crispy as the meat cooks.

Remove the steak tartare from the pan and serve immediately with capers, fried egg, onions, bell pepper, and pickled red onions.