Steak Tartare
Steak Tartare cooks g top round with tbsp capers for a savory main dish that stays tender and flavorful.
About This Recipe
Steak Tartare starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓227g top round or sirloin steak, fresh
- ✓2 tbsp capers, finely chopped
- ✓2 tbsp cornichons, finely chopped
- ✓2 tbsp shallots, finely chopped
- ✓2 tbsp parsley, finely chopped
- ✓1½ tbsp Dijon mustard
- ✓5 tsp Worcestershire sauce
- ✓½ tsp kosher salt (plus more to taste)
- ✓2 fresh egg yolks
- ✓Toasted baguette, extra pickles, mustard
Ingredient Notes
- Beef: Browning adds flavor before simmering, baking, or serving.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Chill beef in freezer for 20 min.
- 2
Slice, then dice with sharp knife. Keep cold.
- 3
Mix capers, cornichons, shallots, parsley, mustard, Worcestershire.
- 4
Fold in beef. Add salt. Mix gently.
- 5
Mold into two rounds, press light well in center.
- 6
Add yolk on top. Serve cold with toast.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Steak Tartare
Serve Steak Tartare with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Steak Tartare ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 216 cal