Prepare the Beef: Chill the beef in the freezer for about 30-60 minutes; this makes it easier to finely chop. Remove the beef from the freezer and, using a sharp knife, cut the beef into very small cubes or mince it to your preferred texture.

Season: Transfer the chopped or minced beef to a mixing bowl. Add the sea salt and gently mix to combine, being careful not to overwork the meat to keep its texture light and tender.

Plate: Divide the seasoned beef between two plates, shaping it into small mounds or using a ring mold for a more refined presentation.

Finish: Create a small well in the center of each beef mound and gently place an egg yolk in each well. The yolk should be intact to allow each individual to mix it into the beef tartare just before eating.

Serve: Serve the beef tartare immediately, accompanied by additional sea salt on the side if desired.