Steak tartare is a French bistro dish of finely chopped raw beef seasoned with mustard, capers, shallot, and Worcestershire sauce, often served with an egg yolk and crisp toast. This NYC-style version takes its cue from the city’s steakhouse and brasserie menus: bold, briny, and carefully chilled, with the beef hand-cut for a clean texture.
Ingredients
- 8 oz (225 g) very fresh, whole-muscle beef tenderloin or top sirloin, trimmed and chilled
- 2 tbsp (20 g) finely minced shallot
- 1 tbsp (9 g) finely chopped capers, drained
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh lemon juice
- ¼ tsp (1 g) kosher salt, plus more to taste
- ⅛ tsp (0.3 g) freshly ground black pepper, plus more to taste
- 2 tbsp (6 g) finely chopped flat-leaf parsley
- 1 large pasteurized egg yolk, kept chilled (optional)
- 4 slices (about 2 oz/55 g) baguette or sturdy country bread, toasted, for serving
- 1 tsp (5 ml) neutral oil, for brushing the bread
Instructions
- Chill the equipment. Place a metal bowl, cutting board, and sharp knife in the refrigerator for 10 minutes. Keep the beef refrigerated until you are ready to cut it. Start with an intact whole-muscle cut from a trusted butcher, and tell the butcher it will be eaten raw. Do not use ground beef: grinding increases the surface area where harmful bacteria can spread.
- Toast the bread. Brush the slices lightly with neutral oil and toast in a skillet over medium heat for 2 to 3 minutes per side, until crisp and golden. Set aside. This is the only cooking in the recipe; the beef itself remains raw.
- Cut the beef by hand. Pat the chilled beef dry with a clean paper towel, then cut it into thin slices, narrow strips, and finally small dice, about ⅛ inch (3 mm). Use a clean knife and board, and aim for even pieces rather than a paste. Transfer the meat to the chilled bowl and return it to the refrigerator while you mix the seasonings.
- Make the dressing. In a small bowl, stir together the shallot, capers, Dijon, Worcestershire, olive oil, lemon juice, salt, and pepper. Fold in the parsley. Taste the dressing on a tiny piece of beef or a crumb of toast; adjust the salt, pepper, or lemon before combining.
- Season and serve promptly. Add the dressing to the diced beef and fold gently until evenly coated. Divide between two chilled plates, shaping each portion into a loose mound with a spoon or ring mold. If using, place a chilled pasteurized yolk on each serving or serve it alongside. Bring to the table immediately with the toast.
Tips
- Choose the beef carefully. Raw beef can carry harmful bacteria, and no cut or preparation method makes it risk-free. Buy an intact, un-tenderized whole-muscle cut from a reputable source, keep it at 40°F (4°C) or colder, and prepare it with clean hands and sanitized equipment. Avoid meat that has been mechanically tenderized, injected, or previously ground.
- Hand-cut, don’t mince in a processor. A food processor can make the beef mushy and warm it quickly. A sharp knife preserves distinct pieces; keep the meat cold and work efficiently.
- Adjust the briny ingredients to taste. Capers and Worcestershire vary in saltiness, so season gradually. If capers are unavailable, finely chopped cornichons add a similar tang but a slightly sweeter, crunchier bite.
- Use pasteurized egg if adding yolk. A raw shell egg carries additional food-safety risk. Pasteurized eggs are a practical option, but raw egg is not risk-free; omit the yolk if serving anyone who should avoid raw or undercooked animal foods.
Serving Suggestions
Serve the tartare as soon as it is mixed, with warm, crisp toast or thin toasted baguette slices for scooping. A simple green salad dressed with mustard vinaigrette, shoestring fries, or lightly dressed bitter greens make suitable accompaniments without overpowering the beef. Offer extra Dijon, capers, and black pepper at the table, but keep additional salt modest because the dressing is already seasoned.
For a small appetizer, shape the mixture into four modest portions and provide enough toast for each guest. Keep the platter chilled until the moment it is served, and do not leave raw beef sitting out while guests eat other courses.
Variations
More classic bistro: Add 1 tsp (5 g) finely chopped cornichons and a few drops of Tabasco. Reduce the capers slightly if the mixture becomes too salty. Cornichons bring a sweet-sour pickle note; they are not an exact replacement for capers.
NYC deli-inspired: Add 1 tsp (5 g) finely chopped dill pickle and a pinch of celery seed. This gives the seasoning a sharper pickle flavor and moves away from the more restrained French-style profile.
Without egg yolk: Leave it off and serve the tartare as written. For a richer texture, add another ½ tsp (2.5 ml) olive oil instead; it will be less creamy than yolk.
Alternative cut: Top sirloin is generally less buttery than tenderloin but has a beefier flavor and works well when trimmed carefully. Do not substitute ground beef or pre-cut stew meat for raw tartare.
Storage and Reheating
Steak tartare is best eaten immediately and is not a make-ahead dish. Keep raw beef refrigerated at 40°F (4°C) or colder, and refrigerate the prepared tartare promptly if it is not being served at once. Follow the general two-hour limit: discard it if it has been at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Because it is served raw, the safest choice is to make only what you will eat and discard leftovers rather than saving them for another meal. Do not reheat tartare; if you want cooked beef, cook a fresh portion instead.
Frequently Asked Questions
Is steak tartare safe to eat?
Raw beef always carries some risk, and washing, lemon juice, mustard, or alcohol does not make it safe. Use an intact whole-muscle cut from a reputable source, keep it cold, prevent cross-contamination, and serve it promptly. Pregnant people, young children, older adults, and people with weakened immune systems should choose a thoroughly cooked dish instead.
Can I use ground beef for tartare?
No. Ground beef has many exposed surfaces where bacteria can be distributed throughout the meat, so it is not appropriate for this raw preparation. Hand-cut an intact whole-muscle cut immediately before serving. If using ground beef, cook it to the USDA FSIS safe minimum internal temperature of 160°F (71°C), measured with a food thermometer, and serve it as a cooked dish rather than tartare.
What does “NYC-style” mean here?
There is no single official New York City formula. The name describes a steakhouse- and brasserie-inspired presentation with finely cut beef, a savory mustard-and-caper dressing, toast, and an optional egg yolk. Seasonings differ from restaurant to restaurant.
Can I prepare the ingredients ahead?
You can measure the dressing ingredients a few hours ahead and keep them covered in the refrigerator, separate from the beef. Cut and dress the beef just before serving; advance mixing can dull the texture and leaves raw meat sitting seasoned for longer than necessary.
What can I serve instead of baguette?
Use toasted country bread, rye toast, or plain crisp crackers. Choose a sturdy, lightly flavored base that can hold the tartare without masking the beef and seasoning.
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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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