Steak tartare

Tips: Making the best steak tartare

Master the art of steak tartare with our essential tips. Learn more about the recipe so you can impress your guests with a dish that delights both the eye and the palate.

Select fresh and high-quality beef

For safe steak tartare, buy your beef from a reliable butcher known for quality and freshness. Store the beef in the fridge until you are ready to prepare the dish, and serve the tartare immediately after preparation to maintain freshness and minimise bacterial risk.

Keeping everything clean is crucial when preparing steak tartare. Wash your hands, utensils, cutting boards, and plates both before and after handling the raw meat and other ingredients to prevent cross-contamination. Additionally, use only the freshest ingredients, including the egg yolk, to ensure the dish is safe and delicious.

Hand-mincing steak tartare

For a truly authentic steak tartare, hand-chop your beef to achieve the rustic, coarse texture that defines the dish. Start by removing any fat and sinew from a high-quality cut of beef, such as the tail end of a fillet, sirloin, or rump. Finely dice the beef with a sharp knife, giving you full control over the texture and paying tribute to the traditional preparation. While food processors are convenient, they might not deliver the same handcrafted quality. If you prefer grinding your meat, a manual meat grinder attachment for a food mixer is a good choice for a finer mince. Keep the meat cold until serving to ensure it stays fresh and safe to eat.

Serve steak tartare right after preparation

For the best flavour and texture, serve the dish immediately after putting all the ingredients together. Freshness is key to steak tartare, as the raw beef and egg yolk can degrade quickly. Prompt serving ensures the meat remains tender and the accompaniments, like onions, capers, and pickles, retain their crispness and vibrancy. Eating it immediately highlights the delicate seasoning and maintains the dish’s safety and quality.

Try our easy recipe for steak tartare

Discover the classic elegance of steak tartare with our recipe! Featuring finely minced, high-quality lean beef, this dish is complemented by a variety of vibrant accompaniments like briny capers, sweet, pickled beetroot, sharp horseradish and red onion, tangy pickles, and creamy egg yolk. Prepare it fresh, serve it immediately, and enjoy the rich flavours and textures that make steak tartare a timeless favourite.

Rich and savoury beef tartare on rye bread

The lean minced beef offers a tender experience that showcases its high quality, with each mouthful almost melting in the mouth. Seasoned with flake salt and freshly ground pepper, the meat exudes a delicate, savoury richness. Nestled atop toasted rye bread, the beef's smooth texture contrasts beautifully with the bread’s crisp, slightly nutty crunch. The rye's robust flavour, with its subtle hints of earthiness, pairs deliciously with the savoury and tender beef.

Topped with pickled vegetables, egg yolk, and horseradish

The small pickles, coarsely chopped, add a delightful crunch and a tangy burst that cuts through the richness of the meat. Pickled beetroot contributes a sweet and earthy dimension, its vibrant colour brightening the dish. Capers introduce a briny, piquant note, adding complexity with each bite, and a sprinkle of grated horseradish provides a sharp, peppery kick. One of the must-have accompaniments for steak tartare is the fresh egg yolk placed on top. It oozes over the tartare, lending a creamy, luxurious texture that binds the other ingredients together.

Serve as a starter or with tasty sides

A classic steak tartare is a visually stunning dish that is perfect on its own or with delicious sides.

Serve it as an elegant starter to impress your guests. Present it on chilled plates with toasted rye bread for a crunchy contrast to the tender meat, making it a perfect light yet sophisticated appetiser.

As a main dish, pair it with complementary side dishes. Enjoy it alongside a simple green salad with a tangy vinaigrette, crispy chips, or a rustic potato salad. The toasted rye bread still plays a crucial role, offering a satisfying crunch.

For a luxurious yet quick lunch, steak tartare shines as the main attraction. Serve it with a light side like cucumber and dill salad or avocado slices.

Explore some side dishes like our white asparagus or green asparagus recipes or burrata salad with colourful tomatoes.

Make it your own

Try some of the many steak tartare variations, experimenting with both the patties and the accompaniments. Make a spicy steak tartare by adding a few dashes of Tabasco sauce to the minced beef or incorporate finely diced jalapeño peppers or cherry peppers for an extra layer of heat.

Give it an umami boost by mixing in finely diced anchovies with the minced beef, or include a tablespoon of capers and a dash of soy sauce for an additional taste. Top with grated Parmesan cheese and a sprinkle of fresh herbs like thyme or rosemary.

If you love Asian cuisine, experiment with an Asian-inspired twist. Mix in a tablespoon of finely chopped scallions and a teaspoon of sesame oil with the minced beef, and add a splash of soy sauce and a pinch of grated ginger for an aromatic touch. Serve with crispy wonton chips or rice crackers instead of rye bread. You can also try a Japanese-inspired variation using a marinade of rice wine vinegar and sugar with finely diced cucumber and daikon radish. Accompany the Japanese steak tartare with pickled ginger and a small dollop of wasabi for a blend of sweet, tangy, and spicy flavours.

Serve a Bocuse-style tartare, named after the famous French chef Paul Bocuse. Make this by combining minced beef with a mix of herbs and condiments like Dijon mustard, olive oil, finely chopped shallots, flat-leaf parsley, chives, capers, ketchup, Tabasco, and Worcestershire sauce.