Hi, my name’s Ari and I love Steak Tartare! My husband jokes that literally any time beef tartare is on a restaurant menu, he can say with 100% confidence that I’m going to order it. (He’s not wrong!)
Simply put, I adore it. Is it safe to eat raw meat? Yes! Obviously, you want to make sure you’re eating a high-quality, fresh cut of beef from a source you feel good about, but the same could be said for eating raw seafood as well (we love a good salmon tartare and do not discriminate in this house — both are welcome!); you want proteins consumed raw to be extremely fresh.
My steak tartare recipe is inspired by classic French bistro fare. Finely chopped NY Strip steak is flavored with melted butter, Dijon mustard, Worcestershire, cornichons, white onion, and garlic. Season it well, then — my favorite part! — top it with a fresh egg yolk. This gets stirred in before serving and makes the tartare impossibly creamy. Guys, you’re going to love this.
Be sure to check out more of our easy appetizers, including holiday favorites like our Crispy Fried Goat Cheese Balls, Easy Tuna Tartare (this is great for seafood lovers!), or Oysters with Mignonette Sauce.
Everything You’ll Need (It’s Customizable To Your Tastes!)
- Steak: You’ll want to choose a fresh, high-quality steak. For this recipe, we’re calling for NY Strip. Be sure to trim the steak of excess fat — see photo below for what the beef should look like chopped.
- Melted butter: You can use unsalted or salted butter, the latter of which will season the steak a bit more.
- White onion, cornichons, capers, and garlic, all used to season the beef. I like to mince the onion and cornichon pickles (these add great crunch!), chop the capers, and grate the garlic. That last one is for flavor, not texture. Feel free to use shallots instead.
- Worcestershire sauce and Dijon mustard: These add a lot of flavor to the meat without the need for lengthy marination. Worcestershire, in particular, is packed with rich umami flavor.
- Kosher salt and freshly ground black pepper: To season everything. You’ll use a bit more if you opted for unsalted butter.
- A fresh egg yolk: The very best part! This is added on top of the beef tartare, then stirred in before eating.
For serving, I like to add a sprinkle of thinly sliced chives and a drizzle of high quality extra virgin olive oil. Enjoy over a bed of baby arugula with whole grain mustard, more cornichon pickles, and either crostini, crackers, or grilled bread.
How To Make Beef Tartare At Home
- Finely chop the beef. You can use a sharp knife or a meat grinder for this. The key is to have a consistent, fine texture. I prefer to cut the steak myself.
- Place the meat in a mixing bowl, then refrigerate. While the beef is chilling, prep the remaining ingredients.
- When ready, add everything to the bowl with the chopped beef: melted butter, chopped onion, chopped cornichons, capers, Worcestershire, Dijon, grated garlic, a pinch of Kosher salt, and freshly ground black pepper. Stir very well, taste, then adjust seasoning.
That’s the whole process! We have some recommendations for how to serve it and enhance the flavors, but if you don’t like how the beef tastes now, this is your chance to add more. When ready to serve (read below for how to plate it like a pro!), drizzle with olive oil, place a large egg yolk on top, then season with a pinch of flaky sea salt, black pepper, and fresh chives.
Note: people at increased risk of foodborne illness include children, pregnant or nursing women, and older adults.
FAQs
Yes, it is safe to eat raw beef in Steak Tartare as long as you use high-quality, fresh meat from a reputable source. Make sure to handle the meat with care and maintain proper hygiene throughout the preparation. Kitchen gloves can be helpful too!
Yes! We like NY Strip, Sirloin, or Filet Mignon (beef tenderloin). The first two cuts may need to have excess far trimmed (a little marbling is ok!).
Place in an airtight container in a refrigerator and eat within 1 day to ensure safety and freshness.
Expert Tips
- Use the freshest beef possible, and ask your butcher for a cut specifically for consuming raw.
- Keep all ingredients, including your bowls and utensils, cold to ensure the dish remains fresh.
- If you’re finding the steak hard to cut, place it in the freezer for 20 minutes, then try again!
- Customize the seasoning to your taste! Steak tartare is highly adaptable to personal preferences. You can add heat with additional mustard or add some of your favorite fresh herbs or spices.
- Do not process the meat in a food processor. I know some recipes call for this, but it’s far too easy to overprocess the meat, which will lead to it being tough. No thanks!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prep this up to 1 day in advance, but do not top with a raw egg yolk until you serve. Cover tightly, then store in an airtight container in a refrigerator until ready to eat. When it’s go time, we recommend letting it sit out at room temp for just a little bit (10 minutes maybe) to waken up the flavors. An extra drizzle of olive oil wouldn’t hurt either. Garnish and serve fresh!
- Note that any beef tartare not enjoyed fresh will turn a brown color. Really best enjoyed fresh whenever possible!
- Leftovers and storage: Any leftover steak tartare should be enjoyed within 24 hours. After that point, you can’t ensure freshness.
- Do not freeze!
Wine Pairing
Consider pairing this classic beef tartare with a cold glass of Champagne or Prosecco.
If you’re not a fan of bubbly, try pairing it with a slightly chilled Beaujolais or a young Pinot Noir.
How To Plate Beef Tartare
I think this makes a really elegant and sophisticated appetizer when served over baby arugula or mixed salad greens. For a beautiful presentation, place a handful of fresh arugula on one side of a plate, then place a round mold on top (a biscuit cutter works fine!). Spoon some of the tartare into the mold, then use the back of the spoon to press down gently. Don’t forget that egg yolk!
On the other side of the plate, add your garnishes: cornichons or other pickles, whole grain coarse mustard, crostini, crackers, or grilled bread, and anything else you like! Honestly, this with crispy french fries and a glass of wine is my personal idea if heaven.
Substitutions To Try
- For an extra umami burst of flavor, consider adding 1 chopped anchovy to the meat mixture.
- Like spice? You can add a dash of Tabasco or other hot sauce. Don’t use too much, or you’ll overwhelm the natural meaty flavor of raw beef.
- Instead of chives, consider garnishing with parsley or thyme.
- To keep it gluten-free, consider serving with endive leaves or other crisp lettuces, such as butter lettuce cups or sturdy Romaine lettuce leaves.
I hope I’ve convinced you to give this beef tartar a try. Every bite is pure joy!
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Ari’s Easy Homemade Steak Tartare
Equipment
Ingredients
For the steak tartare
- ¾-1 lb NY Strip, trimmed of all excess fat (can use Sirloin or Filet Mignon)
- ¼ cup (4 Tbsp; 56g) salted butter, melted, slightly cooled
- ¼ cup white onion, minced
- 4 small cornichons, finely chopped, about 2 Tbsp
- 2 Tbsp capers, drained, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 medium garlic clove grated
- Generous pinch of Kosher salt
- ¼ tsp freshly ground black pepper
For serving
- Baby arugula
- Extra virgin olive oil
- 1-2 very fresh egg yolks, depending on whether you plate individually or two separate plates
- 2 Tbsp chives thinly sliced
- Flaky sea salt
- Coarse whole grain mustard
- Extra cornichons
- Grilled or toasted bread, crostini, or crackers
Instructions
- Cut the meat. Thinly slice the steak across the grain into planks about ¼-inch thick. Stack a few on top of each other, then cut thin strips that are ¼-inch thick. Cut the strips into a ¼-inch dice. Place the steak cubes in a mixing bowl.
- Add the mix-ins. To the steak, add ¼ cup (4 Tbsp) cooled melted butter, ¼ cup minced white onion, 4 chopped cornichons, 2 Tbsp chopped capers, 1 tsp Worcestershire, 1 tsp Dijon mustard, and 1 grated garlic clove. Season with a generous pinch of Kosher salt and a few grinds of freshly ground black pepper, then stir very well. Taste and adjust seasoning as needed.
- Garnish, then serve. Spoon over toasted grilled bread or serve on top of baby arugula. Recommended for serving: Make a well in the center of the tartare, then drizzle the entire thing with a high quality olive oil and place a fresh egg yolk in the well. Garnish with thinly sliced chives and a pinch of flaky sea salt. Serve with additional coarse grain mustard and cornichons on the side.
- If serving two individual plates, divide the mixture evenly, then top each with their own garnishes and egg yolk. We recommend using a biscuit mold to easily plate the tartare in a uniform circle
Notes
- Nutrition facts do not include additional garnishes.
- Serves 2 as a hearty appetizer or 4 as a light appetizer.
- To make-ahead: You can prep this up to 1 day in advance, but do not top with a raw egg yolk until you serve. Cover tightly, then store in an airtight container in a refrigerator until ready to eat. When it’s go time, we recommend letting it sit out at room temp for just a little bit (10 minutes maybe) to waken up the flavors. An extra drizzle of olive oil wouldn’t hurt either. Garnish and serve fresh.
- Note that any beef tartare not enjoyed fresh will turn a brown color. Really best enjoyed fresh whenever possible!
- Leftovers and storage: Any leftover steak tartare should be enjoyed within 24 hours. After that point, you can’t ensure freshness.
- Do not freeze.
Let us know your thoughts!