Steak Tartare Recipe (2024)

You do understand that is GABRIELLE HAMILTON'S steak tartare? If you want to make a traditional version, by all means, go ahead. Why rip on a creative interpretation by a chef? How dull life would be if everyone made the same food the same way all the time.

I'm truly baffled by this recipe. I've been making it for years, generally with very rare roast beef from the center of a standing prime rib. But in every recipe I've ever seen, all the ingredients are MIXED. If you put an egg yolk into the center of the chopped beef, it is to be MIXED with the beef. How can it possibly be mixed in with all of that rabbit-food stuff all over the top? Is this a SALAD, or is it steak tartar?

It is mixed at the table - that is why the lovely presentation here, rather than serving this pre-mixed. I have had this in restaurants and hotel room service and it is never mixed before presenting it to the diner.

I was amused by the comments. As a youngster, I would dip my finger into my mother's raw beef preparation for Italian meatballs. Yes, fresh ground beef blended with egg yolk, salt and pepper. I loved the yummy tast. She disapproved. But years later working in Frankfurt, Germany, the Frankurter Hoff menu offered Beef Steak Tartar. I ordered it to the dismay of my friends. "Raw Beef?!! Raw egg?" It was heavenly, as good as Mom's, and I knew that as a kid!

Do you mean the cutting board should be turned 90 degrees?

An old "gentleman's" cookbook - Esquire I believe, from my dad's bachelor days - describes using a sturdy silver spoon and taking the edge against the cut grain of a filet, scraping carefully into a pile and discarding any sinew and such. A pinch of kosher salt and fresh ground pepper and, if you're feeling daring, a splash or two of Worcestershire Sauce and some finely minced sweet onion - mix lightly.

The problem with raw beef that has been pre-ground, apart from the fact that most would find that it has been ground too fine, is that it is much more subject to bacterial contamination. A single cut of beef has a very small surface area to be in contact with bacteria. Ground beef has surface area on each tiny ground piece that multiplies the area enormously. And who knows what was in the store's grinder before your order?

It's a version of steak tartar which is slightly different than what you're used to. In your case you are making it with cooked meat which would violate the traditional preparation more than the choice of accompaniment to my mind. Of course, you can do that because that's what cooking is about, experimenting, making something a little different than anyone has made before as the chef did here. You might like it, you might not, so what.

Couldn’t agree more. To much bashing here. Recipes are meant to be interpreted and reinterpreted.

I always order extra fresh ground beef to snack on when making burgers!

Wow, I never expected such criticism or lack of creativity from your audience, Gabrielle. Don't take it too harshly. People are goofy. Though I shant take your recipe literally (as I do intend to toss all together and then place on slathered bread,) you've allowed me to "play" with a sacred dish of mine. Not an easy feat. Thank you

This recipe is for those who DO like steak tartare. I've tried this and while I prefer a more traditional preparation and a smoother texture, I have incorporated some of her ingredients (the celery leaves are a fabulous addition to any tartare) into mine. I know you'll be relieved to hear that I'm not pregnant.

My mother used to make this for us when she was worried about something. She got that from her mother, who would also wake her up in the middle of the night to have steak tartare and commiserate over whatever was worrying her. I didn't care it was the middle of the night, I was happy to get steak tartare. When I took over the kitchen, I changed it by removing the egg, adding capers, and having it on rye bread with a bit of salt and Worcestershire. I also use the food processor to chop the meat.

I liked the butter-mustard bread idea. I did not use vegemite as I can’t bear it. Rather than put salad on top I just served with crudités, which was very tasty. If you don’t want to use the raw egg, a drizzle of olive oil works well instead.

I was delighted to see Vegemite used in this recipe! Rarely get a chance to add this wonderful umami flavor in a recipe. I used flour “street taco” flour tortillas which worked well. I blended the egg yolk into the sirloin mince patties to simplify the work.Mixed the capers into the meat to keep them from rolling out of the taco. Used scallion mixed into the meat as well for easy handling. Results= DELICIOUS!

Fantastic deconstruction rebuild recipe. I guess not for the non-veering traditionalist, but no surprise there. I once was a strict recipe follower but only until I started learning how food interacts with technique and tradition. This recipe is simple as well as brilliant.

"You can’t just stand there hung over in your kitchen wolfing down a quarter pound of cold raw meat." Well.... yes. Yes I could.

Amusing side note. The adjective 'healthy' is used 3 times for a most unhealthy (but delicious) recipe.

Sounds good but with due respect if you turn the cutting board 180 deg you will be cutting your "matchsticks" into thinner match sticks. However, if you turn the cutting board 90 deg you will be making the cut you describe.

I find this different and rather original idea of a “beefsteak tartar“ rather intriguing and the presentation is lovely as well!I haven’t tried it yet but when I (surly) do, I will replace the much hated Australien “Vegemite” with the equally hated (or loved - as there is no in-between) German “Vitam R”, which was and still is my “soul food” any time I don’t feel well. I like to eat it when I’m happy too, though, and so do my kids - and they are Americans (with dual Citizenship, though).TY!

I’m 2-3 years late but I hope many of the commenters have gotten a grip!! There is no absolute for taste and certainly no limit to peoples ingenuity. Loved it but probably will add my own twist next time, depending on what’s available at home and my mood. How about beef liver tartare...... chopped raw liver, salt and pepper, with olive oil and a squeeze of lemon juice. Over 50 years later and I’m still healthy.

This looks so yummy! I love being able to mix it myself! Thanks for the recipe.

Loved reading all of the comments! OK, so not trad. steak tartare - It's an interesting recipe for raw beef - more akin to what my grandmother used to call a cannibal sandwich (she was from South Philly). Two slices of bread with butter and mustard (no vegemite - it's south philly circa 1917), a slice of onion and the chopped beef - fresh from the corner butcher, no doubt - eaten while sitting on your stoop! Also similar - the Steak Americane friends from Huy for a late night nosh-Just ENJOY!

It‘s also nice with pork. Only salt and pepper, onion or chives topping and that‘s it. Try it on the half of a roll, or, if possible for you, go to a german bakery and ask for „Black Bread“. That is a kind of bread like pumpernickel, but fresh.

Lots of different opinions here. If you decide to go ahead and try it as written, my only suggestion (as a Brit) is that if you cannot find Vegemite, buy Marmite instead. Similar enough, and easier to find. At least here in Memphis. Our local Kroger has Marmite but I've never found any store to have Vegemite.

I've made steak tartar 100 times at least in my life and have had it many more times at restaurants that know how to do. None of them nor I would ever do it like this.

After buying a ridiculously expensive cut of meat at Whole Foods, I was then disappointed with the final product. The parsley was overwhelming, the onions didn't really mesh well and I skipped the vegemite altogether. Nobody liked, nor did they eat it after a couple of small bites. So we had plenty leftover.That being said, we had it again the next day, brought it out to room temperature and it was really, really good. Like a completely separate dish.

Beefsteak tartar is one of my favorites, and I've had it many, many times in Germany, France, Quebec and the States. In each case the raw ground meat was mixed at the table. A raw egg was always added as well as chopped-up anchovy fillets, capers, chopped onions, salt & pepper and various sauces. Can't imagine the urge to go as far afield from this fabulous meal as described here.