Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!

Jump to Recipe

overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

If you’re a fan of raw fish or new to trying it, you’ll be sure to also love my Fresh Salmon Tartare with Avocado. Just like this classic steak tartare, the flavors are decadent and rich. You won’t believe how easy it is to make either!

Easy homemade beef tartare

Head’s up carnivores: You can learn How to Make Classic Steak Tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this steak tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

If you’ve never tried raw meat before, I urge you to start now! Spicy Salmon Sashimi (A.K.A. raw fish) is one of my favorite meals because you don’t miss out on any of the natural flavors in the meat. The same is true in beef tartare, where the lean and beefy flavors are the star of the show. A few extra ingredients, like capers, shallots, cornichons, and mustard only amplify these delicious flavors!

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

womans hand using bread to scoop steak tartare off of a white plate

What is beef tartare?

Beef or steak tartare is made from raw lean chopped steak. For added flavor, the steak is mixed with capers, Worcestershire sauce, herbs, pickled vegetables, and more. To finish, the chopped steak mixture is shaped into rounds using round cookie cutters and topped with a raw egg yolk.

Is steak tartare safe to eat?

Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices:

Always choose high quality beef when making beef tartare.
Let your butcher know the steak will be eaten raw. They’ll make sure to give you a really fresh, lean steak.
Keep the meat refrigerated at all times (besides assembling and serving).
Use gloves when handling the raw steak.

small white bowls holding chopped vegetables and raw steak

Beef tartare ingredients

Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or top round beef. Ask your butcher for a fresh steak and tell them you’ll be eating it raw.
Capers – These add a nice acidity to help balance out the flavors.
Cornichons – Or small dill pickles. Just don’t use sweet pickles.
Shallots – To give each bite a subtle savory flavor.
Worcestershire sauce – A classic choice in most beef tartare recipes. Its bold umami flavors play well with the acidity in each bite.
Parsley – Fresh is best!
Egg yolks – To serve on top of the beef tartare or to mix in with the meat. Make sure you use fresh eggs and keep them refrigerated up until it’s time to serve.

mixing chopped red meat and vegetables with a spoon in a white bowl

womans hands dumping a round piece of steak tartare from a white ramekin onto a white plate

How to prepare and cut beef tartare

Trim the fat: There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
Freeze the steak: Allowing the steak to firm up in the freezer for at least 20 minutes will make cutting it so much easier.
Cut and mince the steak: Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.