Classic Steak Tartare
Steak tartare is a dish that may feel reserved for restaurants, but you can absolutely make this classic bistro dish at home. Preparing and serving raw food doesn’t have to be intimidating. Yes, you can!
Like crudo, start with high-quality raw meat and keep it chilled. From there, it’s about finding the balance between the ingredients while allowing the beef’s natural depth of flavor to shine.
Want to play? The formula is simple:
raw beef + fat + acid + salt + add-ins
Classic Steak Tartare
serves 2
shopping list —
4 oz good cut of beef — use ribeye for a fattier tartare and tenderloin for a leaner tartare
olive oil
dijon mustard, to taste
1 shallot, finely minced
1 small bunch chives, finely minced
1/4 bunch parsley, finely minced
2-3 cornichons, finely minced
2 tsp capers, coarsely chopped or whole
lemon juice or red wine vinegar to taste
salt and freshly cracked black pepper
optional additions —
egg yolk
fish sauce or Worcestershire sauce
aioli or mayonnaise
equipment —
sharp knife & cutting board
mixing bowl
ice bath to keep the meat chilled
ring mold
steps —
Slice the beef into thin slices no thicker than 1/4” using a very sharp knife. Cut each slice into 1/4” or 1/8” strips. Mince each strip. Transfer to a chilled bowl and keep chilled until you’re ready to serve.
*Chef tip: Slice the beef into thin slices, then freeze on a sheet tray for 10-15 minutes until just firm. Then slice into strips, and mince into fine cubes.
Right before serving, mix the raw beef with olive oil to coat the beef. Add the acid (either lemon juice or red wine vinegar), Dijon mustard, and salt and pepper in small quantities and adjust as needed.
*By coating the beef with olive oil or another fat first, it prevents the proteins from binding together and forming a sticky, almost sausage-like texture when you mix it. It also gives the meat a protective layer from the acid so it doesn’t “cook” or oxidize as quickly.
Add the shallot, herbs, cornichons, and capers. Adjust the seasoning again.
To plate: mound the tartare on a serving plate or pack the tartare in a ring mold using the back of a spoon for a traditional restaurant-style presentation. If using an egg yolk, make a divet in the center of the tartare with your finger to hold the yolk. Crack the egg to separate the yolk from the white, and nestle in the divet. Serve with baguette, toast points, chips, or romaine or bibb lettuce.