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Steak tartare
Chill the beef, a board and a bowl. Trim off every scrap of sinew and fat. Cut the beef into 3 mm slices, then strips, then small dice, and go over it with the knife until it is finely chopped but not a paste. Keep it in the cold bowl set over ice.
Watch: Raw beef carries a real risk of food poisoning. Buy whole meat cut that day, keep it below 5°C, chop it just before serving, and never use ready-minced beef. It is not for anyone pregnant, very young, elderly or with a weakened immune system.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Steak tartare take?
30 min all in — 30 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Eggs, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Beef fillet → Trimmed rump, topside or sirloin. Cheaper and with more flavour; just trim it more carefully, because any sinew stays chewy raw. Frites → Toasted sourdough and a sharp green salad. Lighter, and it is how many people eat it at home.
What should I watch for?
Raw beef carries a real risk of food poisoning. Buy whole meat cut that day, keep it below 5°C, chop it just before serving, and never use ready-minced beef. It is not for anyone pregnant, very young, elderly or with a weakened immune system. The yolk is raw too. Use the freshest eggs you can buy, pasteurised if in doubt.
Any tips from this recipe?
Put the beef in the freezer for 15 minutes before chopping. It firms up and cuts more cleanly. A good tartare should taste of beef first. If all you notice is mustard and Tabasco, use less next time.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.