Prime Steak Tartare: A Classic Raw Beef Recipe

Prime steak tartare is finely hand-cut raw beef seasoned with mustard, capers, shallot and Worcestershire, then served chilled with egg yolk and crisp toast. This version keeps the beef’s clean flavor at the center while offering clear handling guidance, since tartare is never cooked and carries more food-safety risk than a cooked steak.

Ingredients

12 oz (340 g) very fresh, whole-muscle beef tenderloin or top sirloin, trimmed of all visible fat and sinew
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (18 g) finely minced shallot
1 tbsp (8 g) finely chopped capers, drained
1 tbsp (4 g) finely chopped flat-leaf parsley
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 g) fine salt, plus more to taste
⅛ tsp (0.3 g) freshly ground black pepper, plus more to taste
4 pasteurized egg yolks, kept refrigerated until serving
4 oz (113 g) toasted baguette slices or crackers, for serving
2 tbsp (20 g) finely diced cornichons, optional

Instructions

Check the safety considerations first. Tartare is raw beef, so there is no cooking step or safe cooking temperature that can make this recipe equivalent to cooked beef. Raw meat may contain harmful bacteria even when it looks and smells fresh. People who are pregnant, young children, older adults, and anyone with a weakened immune system should choose a cooked beef dish instead. For everyone else, use a reputable source and discuss raw use with the butcher; choose an intact whole-muscle cut rather than ground or mechanically tenderized beef. Raw beef is not guaranteed safe.
Chill your equipment and ingredients. Wash your hands with soap and water, and clean the work surface, knife and board. Chill the beef, a metal mixing bowl and a serving plate in the refrigerator for at least 15 minutes. Keep the beef refrigerated until you are ready to cut it. Do not rinse raw meat, which can spread splashes around the sink.
Prepare the seasoning. In the chilled bowl, stir together the Dijon, Worcestershire, olive oil, shallot, capers, parsley, lemon juice, salt and pepper. Add the optional cornichons now if using. Taste a small amount of the seasoning on a separate clean spoon and adjust it; do not use that spoon again in the mixture.
Cut the beef by hand. With a sharp knife, slice the cold beef into thin strips, then cut the strips across into small, even pieces about ⅛ inch (3 mm) wide. Hand-cutting gives tartare a distinct, pleasantly firm texture. Avoid grinding or mincing it in a food processor, which can make it pasty and distributes any surface contamination through the meat.
Mix and serve promptly. Fold the beef into the seasoning just until evenly coated. Arrange it on the chilled plate, either as a mound or in four portions. Make a small indentation in each portion and add a chilled pasteurized egg yolk just before serving. Serve immediately with toast or crackers. Keep the tartare cold while it is on the table, and discard any that has been at room temperature for 2 hours total—or 1 hour if the temperature is above 90°F (32°C).

Tips

Choose the cut carefully. Tenderloin is mild and tender; top sirloin is a more economical option with a fuller beef flavor. Ask for an intact piece from a trusted butcher and explain that you plan to eat it raw. Do not use pre-ground beef, meat past its use-by date, or meat that has been mechanically tenderized.
Keep everything cold. Chill the bowl and plate, prepare the other ingredients first, and cut the beef at the last moment. If you need to pause, cover the beef and return it promptly to the refrigerator.
Balance seasoning gently. Capers, Worcestershire and mustard are already salty and assertive. Start with the listed quantities, then adjust before adding the beef; extra lemon adds brightness but does not make raw meat safe.
Use pasteurized eggs. Raw egg yolks can also carry food-safety risks. Pasteurized shell eggs or pasteurized liquid egg yolk are practical options; omit the yolk if you cannot find them. Keep eggs refrigerated and separate from ready-to-eat garnishes.

Serving Suggestions

Serve tartare as a first course with thin toasted baguette, neutral crackers or crisp rye bread. Put extra Dijon, capers, cornichons and minced shallot on the table so guests can adjust each bite. A lightly dressed green salad or thinly sliced radishes provide a fresh, crisp contrast without competing with the beef. Use small plates and serve the dish as soon as it is assembled; do not leave it out for guests to graze over a long meal.

Variations

Seasoning differs by cook and region, so there is no single required set of garnishes. For a sharper style, add a little more Dijon or a few drops of hot sauce. For a softer, more savory version, replace half the capers with finely minced cornichons. Chives can stand in for parsley, though they bring a mild onion flavor. If Worcestershire is unavailable, use an equal amount of soy sauce with a small splash of lemon; this changes the flavor toward a saltier, less tangy profile. These changes affect taste, not the food-safety risks of serving raw beef.

Storage and Reheating

Steak tartare is best eaten immediately after mixing; it is not a suitable make-ahead dish, and leftovers are not recommended. If the beef or finished tartare has been left at room temperature for 2 hours, discard it, or discard after 1 hour when the room or outdoor temperature is above 90°F (32°C). Refrigerate any portion that has remained continuously cold in a sealed container at 40°F (4°C) or below, but use it promptly and within 24 hours of preparation; do not treat refrigeration as a way to make raw meat safe. Do not reheat tartare. Cook it thoroughly instead if you decide not to serve it raw, and use a food thermometer to verify the applicable safe temperature.

Frequently Asked Questions

Is prime steak tartare cooked?
No. Steak tartare is served raw; lemon juice, mustard and other acidic or salty seasonings do not cook the beef or reliably eliminate pathogens. If you want cooked beef, make a cooked dish instead.

What does “prime” mean here?
In this recipe, “prime” describes a polished, high-quality style of steak tartare, not a guarantee of safety. If buying beef graded Prime, remember that grade refers to eating quality, not whether the meat is safe to eat raw. Ask your butcher about handling and choose an intact whole-muscle cut.

Can I use ground beef?
No. Grinding can spread bacteria from the meat’s surface throughout the batch, and ordinary ground beef is intended to be cooked. For a cooked ground-beef dish, the USDA FSIS safe minimum internal temperature is 160°F (71°C), checked with a food thermometer.

Can I prepare the beef ahead?
You can make the seasoning in advance and refrigerate it in a covered container, but cut and mix the beef just before serving. Keep raw beef separate from ready-to-eat foods and use clean utensils to prevent cross-contamination.

Do I have to add an egg yolk?
No. The yolk adds richness but is optional. Omit it, or use pasteurized egg yolk; avoid serving raw unpasteurized egg to people at higher risk from foodborne illness.

Can I freeze beef to make tartare safer?
Freezing is not a dependable way to make beef safe for tartare. It may affect texture, and freezing does not reliably eliminate the bacteria that can cause illness. Start with careful sourcing and handling, while recognizing that raw beef still carries risk.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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