Name: Ari’s Easy Homemade Steak Tartare
Prep time: 20 min
Total time: 20 min
Cuisine: French
Ingredients: ¾ – 1 lb NY Strip (trimmed of excess fat; can substitute with Sirloin or Filet Mignon); ¼ cup (4 Tbsp) salted butter, melted and slightly cooled; ¼ cup white onion, minced; 4 small cornichons, finely chopped (about 2 Tbsp); 2 Tbsp capers, drained and finely chopped; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 medium garlic clove, grated; Generous pinch of kosher salt; ¼ tsp freshly ground black pepper; Baby arugula; Extra virgin olive oil; 1-2 very fresh egg yolks (depending on serving size); 2 Tbsp chives, thinly sliced; Flaky sea salt; Coarse whole grain mustard; Extra cornichons; Grilled or toasted bread, crostini, or crackers

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Steak Tartare is a sophisticated and flavorful appetizer that you can make at home in just 20 minutes. This version is inspired by classic French beef tartare, and it’s as fresh and delicious as it gets. Using high-quality NY strip steak, it’s finely chopped and mixed with tangy mustard, Worcestershire sauce, and cornichons, topped with a luscious egg yolk. It’s the perfect dish to impress your guests!

Ari’s Easy Homemade Steak Tartare

Why You’ll Love This Recipe

This homemade steak tartare is rich in flavor and texture. The tender, juicy raw beef is complemented by the crunch of cornichons and capers, creating a balance of freshness and umami. The buttery richness from the melted butter makes it incredibly indulgent, while the Dijon mustard and Worcestershire sauce add depth. The fresh egg yolk in the center makes the dish creamy and luxurious, and it all comes together to create a restaurant-worthy appetizer that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak Tartare:

¾ – 1 lb NY Strip (trimmed of excess fat; can substitute with Sirloin or Filet Mignon)
¼ cup (4 Tbsp) salted butter, melted and slightly cooled
¼ cup white onion, minced
4 small cornichons, finely chopped (about 2 Tbsp)
2 Tbsp capers, drained and finely chopped
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 medium garlic clove, grated
Generous pinch of kosher salt
¼ tsp freshly ground black pepper

For Serving:

Baby arugula
Extra virgin olive oil
1-2 very fresh egg yolks (depending on serving size)
2 Tbsp chives, thinly sliced
Flaky sea salt
Coarse whole grain mustard
Extra cornichons
Grilled or toasted bread, crostini, or crackers

Directions

Step 1: Prepare the Steak

Thinly slice the steak across the grain into planks about ¼-inch thick. Stack a few on top of each other, then cut them into ¼-inch thick strips. Dice the strips into ¼-inch cubes and place them in a large mixing bowl.

Step 2: Mix in the Ingredients

Add the melted butter, minced white onion, chopped cornichons, chopped capers, Worcestershire sauce, Dijon mustard, grated garlic, salt, and pepper to the steak. Stir everything very well to combine. Taste and adjust the seasoning as needed.

Step 3: Garnish & Serve

To serve, spoon the tartare mixture onto a plate. Create a well in the center and drizzle it with extra virgin olive oil. Place a fresh egg yolk into the well. Garnish with thinly sliced chives, a pinch of flaky sea salt, and serve with cornichons and whole grain mustard on the side.

For individual servings, divide the mixture into two plates and top with their own egg yolks and garnishes. If you want a uniform presentation, use a biscuit mold to shape the tartare into a circle.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 0 minutes (since it’s a raw dish)
Total Time: 20 minutes
Servings: 2 servings (or 4 as a light appetizer)

Variations

Make it spicy: Add a pinch of chili flakes or a small amount of hot sauce to the tartare for a bit of heat.
Try different garnishes: Top the tartare with some microgreens or a drizzle of truffle oil for an extra indulgent touch.
Go vegan: Use a plant-based protein, such as finely diced tofu or tempeh, in place of the beef for a vegan alternative.

Storage and Reheating

Make-Ahead: You can prep the steak tartare up to 1 day in advance, but don’t add the egg yolk until serving. Store it tightly covered in the fridge. Before serving, allow it to sit at room temperature for 10 minutes to enhance the flavors.
Leftovers: Any leftovers should be enjoyed within 24 hours. Do not freeze the tartare as the texture will degrade.

FAQs

1. What’s the best steak for steak tartare?

NY strip is ideal, but you can also use sirloin or filet mignon for a tender result.

2. Is steak tartare safe to eat?

Yes, as long as you use high-quality, fresh beef and handle it properly. It’s important to source your meat from a trusted butcher and consume it immediately for the best taste and safety.

3. How do I make sure the egg yolk is fresh?

Use eggs that are as fresh as possible, ideally from a trusted source. If in doubt, check that the egg white is firm and the yolk is intact.

4. Can I use a different type of mustard?

Yes! You can swap Dijon mustard for whole grain mustard or even horseradish mustard for a bolder flavor.

5. What should I serve with steak tartare?

Steak tartare is traditionally served with crostini, crackers, or toasted bread. You can also serve it on a bed of fresh greens like baby arugula.

6. Can I make this dish without cornichons?

If you don’t have cornichons, you can substitute them with dill pickles or leave them out entirely, though the tangy crunch they provide is a key element of the dish.

7. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 24 hours. Always consume within a day for the best taste and safety.

8. How do I plate the tartare for a more elegant presentation?

Use a biscuit cutter or ring mold to shape the tartare into a neat circle. Drizzle some olive oil around the edge for a polished presentation.

9. Can I add other herbs to the tartare?

Feel free to experiment with fresh herbs like parsley, tarragon, or chervil for a different flavor profile.

10. Is there a way to make this dish non-gluten-free?

This recipe is naturally gluten-free. Just make sure to serve it with gluten-free crackers or bread if needed.

Conclusion

Ari’s Easy Homemade Steak Tartare is an elegant, no-cook dish that brings restaurant-level quality to your own kitchen. With its rich, fresh flavors and perfect balance of seasoning, it’s a great appetizer to impress guests or treat yourself. Serve it with poached eggs or on a bed of fresh greens for a truly indulgent experience.