Restaurant-quality steak tartare at home

There are plenty of dishes that just seem too intimidating or risky to make at home, and up until a couple days ago, I thought steak tartare was one of them. Well guess what? THAT’S JUST NOT TRUE.

It’s weird and backwards that eating raw meat served to you by a stranger somehow feels safer than handling the process yourself. But here’s the reality of the situation: Go to a trusted and reputable source for your meat and eggs — now is the time to visit your fantastic neighborhood butcher — and steak tartare is delicious, EASY and safe to make at home. And fancy af.

Tartare closeup

I incorporated some of my favorite flavors for this recipe — I prefer pickles to the classic capers and I like my tartare chunky — but feel free to play with different combinations of ingredients.

Restaurant-quality steak tartare


  • 12 oz beef tenderloin
  • 3 thick pickle slices (or 2 tsp capers)
  • 3 tsp diced onion
  • 2 cloves minced garlic
  • 1 tsp soy sauce
  • 1 tsp dijon mustard
  • Olive oil
  • Parsley
  • Salt, pepper to taste


  1. Place your beef into the freezer for about 15 minutes.
  2. Add pickles or capers, onion, and garlic to a medium-sized bowl and mix together, followed by soy sauce and mustard.
  3. Remove beef from freezer -- it should now be firm and easy to slice with a sharp knife. Cut beef into strips, then stack and slice into small cubes.
  4. Add beef to the bowl, and combine thoroughly with the mixture. (I like to use my hands!)
  5. Add salt, pepper and a drizzle of olive oil the mixture, and give it another round of mixing until it reaches your desired consistency.
  6. Plate beef tartare in a bowl and shape a small crater in the middle. Separate an egg yolk from its whites and gently place into the crater. Garnish with parsley and some more salt and pepper, then serve with crackers or toasted bread points.

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