Steak Tartare

When I think about steak tartare, I picture a quiet room, a good bottle of red wine, and something simple set out on the table. It’s a dish that doesn’t try to do too much. When it’s done well, it doesn’t need to.

Serving beef raw can feel like a step too far for a lot of people. It shouldn’t. With good meat and a few basic practices, it’s straightforward—and one of the clearest ways to understand the ingredient itself.

A Few Notes Before You Start

Keep it clean and cold
When working with raw beef, temperature and cleanliness matter. Bacteria lives on the surface of the meat and is normally eliminated during cooking. Grinding or chopping distributes that surface bacteria, so keep everything cold—your meat, your hands, your tools—and work with intention. Always start with fresh meat from a source you trust.

Preparing the meat
You can grind the beef or hand chop it. Either way, chill it first.

• Place the meat in the freezer for 30–45 minutes before working with it. This helps maintain structure and makes it easier to cut cleanly.

• If using a grinder, cut the meat into strips and chill the grinder parts as well.

• If hand chopping, use a sharp knife and work deliberately to create a consistent texture.

Choosing the right cut
Look for cuts with good flavor and balance—boneless short rib, flat iron, sirloin, or chuck all work well. Avoid ribeye (too fatty) and tenderloin (too lean and mild).

Seasoning and balance
Keep it simple. The goal is to highlight the beef, not cover it. Avoid heavy sauces and build flavor with a few well-chosen ingredients.

Serving
Serve tartare cold. A chilled plate helps. Pair it with something light and crisp—thin crackers, lavash, or lightly salted chips. You want contrast, not weight.

Butcher’s Steak Tartare

Serves 4

Ingredients
1 lb fresh boneless short rib or flat iron
3 tbsp capers, roughly chopped
2 tbsp flat leaf parsley, minced
1 tbsp shallots, minced
1 tbsp Dijon mustard
2 tbsp high-quality extra virgin olive oil (plus more as needed)
Kosher salt
Freshly ground black pepper
Lightly salted potato chips

Method

• If grinding, cut the beef into strips and place in the freezer for about 30 minutes. Chill your grinder parts as well. Grind into a mixing bowl using a coarse plate.

• If hand chopping, partially freeze the meat, then cut into small, even pieces using a sharp knife.

• Add capers, parsley, shallots, and Dijon to the meat. Mix gently—avoid overworking it.

• Add olive oil a little at a time, just enough to lightly coat the mixture. Season with salt and pepper, taste, and adjust as needed.

• Divide into portions and serve immediately on a chilled plate with chips or another light accompaniment.

Optional additions
Egg yolk, cornichons, chives, shaved Parmesan, or a simple dressed green can all work—just keep the balance in mind.

A good tartare comes down to a few simple things done carefully. Keep it clean, keep it cold, and let the beef do the work.