Trim off any large pieces of fat. Rinse the steak thoroughly and pat dry with paper towels.

Sprinkle salt onto the steak generously. Place it on a plate and cover with plastic wraps. Let it sit in the fridge for 1-2 hours, and then rinse the steak again. Pat dry completely with paper towels.

Place the steak on a clean cutting board, and mince the steak finely with a sharp knife.

In a medium mixing bowl, add minced steak and olive oil. Mix to combine.

Add pickled cucumbers, capers, shallot, chives, parsley, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.

Taste test and adjust the seasoning if needed.

Place a food ring mold (you can make one at home with a plastic bottle) on a plate.

Add the steak mixture into the mold. Gently pressing down to make sure there are no gaps. (You can also use a ramekin to shape your tartare. You’ll need to fill it with the steak mixture. Then reverse it into the serving plate.)

Create a small well in the center of the steak mixture. Slide in the egg yolk carefully.

Lift and remove the mold gently. Garnish with more parsley and serve immediately.