Begin by preparing the niter kibbeh if not already made: melt butter in a saucepan over low heat, add ginger, garlic, turmeric, and let infuse for 20 minutes, then strain and set aside.

Using a sharp knife, trim all fat and sinew from the beef steak, ensuring only the leanest meat remains.

Dice the beef into small cubes, then hand-mince with a knife until you achieve a fine, tartare-like consistency. Alternatively, pulse briefly in a food processor, being careful not to over-process.

In a mixing bowl, combine the minced beef with cayenne pepper, black pepper, and salt to taste.

In a skillet over very low heat, warm 4 tablespoons of the prepared niter kibbeh until just melted but not hot.

Add the seasoned beef to the warmed butter and gently fold together for 2-3 minutes, allowing the meat to warm slightly while remaining essentially raw (for leb leb style). For fully raw tire siga, skip the warming step.

Remove from heat immediately and taste, adjusting seasoning as needed.

To serve, mound the kitfo on a plate, garnish with a dollop of ayib (cottage cheese or ricotta) on the side.

Serve immediately with warm injera pieces for scooping, and cooked collard greens on the side.

Encourage diners to take small portions of kitfo with pieces of injera, combining with the cooling ayib to balance the spicy richness.