Ari’s Easy Homemade Steak Tartare

This easy homemade steak tartare is a dish I prepare when I want something bold, elegant, and surprisingly simple. With tender, finely chopped steak mixed with briny, tangy flavors and topped with silky egg yolk, it feels like restaurant-quality dining at home.

Why You’ll Love This Recipe

I love this recipe because it takes very little cooking skill yet impresses every time. The balance of textures and flavors tender beef, crunchy cornichons, creamy yolk, and fresh herbs makes it incredibly satisfying. I also enjoy how versatile it is: I can serve it as a stunning appetizer or a light meal with some crusty bread and greens.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the steak tartare
¾-1 lb NY Strip, trimmed of all excess fat (can use Sirloin or Filet Mignon)
¼ cup (4 Tbsp; 56g) salted butter, melted, slightly cooled
¼ cup white onion, minced
4 small cornichons, finely chopped, about 2 Tbsp
2 Tbsp capers, drained, 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 whether you plate individually or two separate plates
2 Tbsp chives thinly sliced
Flaky sea salt
Coarse whole grain mustard
Extra cornichons
Grilled or toasted bread, crostini, or crackers

Directions

1. I start by placing the trimmed steak in the freezer for 15–20 minutes to firm it up, which makes it easier to cut.
2. Once chilled, I finely dice the steak into very small cubes.
3. In a mixing bowl, I combine the steak with melted butter, onion, cornichons, capers, Worcestershire sauce, Dijon mustard, garlic, salt, and pepper.
4. I stir everything gently until evenly mixed.
5. For serving, I place a handful of baby arugula on a plate, drizzle with olive oil, then mound the steak tartare mixture neatly on top or beside it.
6. I create a small well in the tartare and carefully place the egg yolk inside.
7. I garnish with chives, flaky sea salt, a spoonful of coarse mustard, extra cornichons, and toasted bread or crackers on the side.

Servings and Timing

This recipe makes about 2 servings. It takes around 20 minutes to prepare since there’s no cooking required, just chopping and mixing.

Variations

I sometimes swap NY strip for filet mignon when I want a softer, more buttery texture. For a little heat, I add a pinch of chili flakes or a dash of hot sauce. If I want a fresher twist, I mix in some finely chopped herbs like parsley or tarragon. I also enjoy topping it with shaved Parmesan for extra richness.

Storage/Reheating

Since steak tartare is made with raw beef, I always serve it immediately after preparing. I don’t store or reheat leftovers for safety reasons. If I want to prep ahead, I chop all the mix-ins (onion, capers, cornichons, herbs) in advance and keep them in the fridge, then dice the beef and assemble just before serving.

FAQs

Can I make steak tartare ahead of time?

I prefer to prepare and eat it immediately, but I sometimes pre-chop the vegetables and herbs to save time.

What’s the best cut of beef for tartare?

I like NY Strip, Sirloin, or Filet Mignon since they’re lean and tender.

Do I have to freeze the beef before cutting?

I don’t freeze it fully, but I chill it briefly to make slicing easier.

Is it safe to eat raw beef?

Yes, as long as I use very fresh, high-quality beef from a trusted source.

Can I replace the egg yolk?

If I don’t want raw egg, I skip it or use a dollop of mayonnaise for creaminess.

What do I serve with steak tartare?

I love serving it with arugula, crusty bread, mustard, and extra cornichons.

Can I use ground beef instead of diced steak?

I don’t recommend ground beef since it has more surface bacteria. Hand-chopping is safer and gives a better texture.

How do I season steak tartare properly?

I taste as I go and adjust with extra salt, pepper, or mustard until it feels balanced.

Can I make it spicy?

Yes, I sometimes add hot sauce, chili paste, or cayenne pepper for extra kick.

How long does steak tartare last?

I only eat it fresh, right after making it, and never store leftovers.

Conclusion

I enjoy making this easy steak tartare because it feels refined yet approachable. The combination of tender beef, briny accents, and creamy yolk creates a dish that’s full of flavor and texture. It’s my go-to when I want to impress guests or treat myself to something special without spending hours in the kitchen.

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