Learn how to make steak tartare as good as any bistro in France.

Classic Steak Tartare Recipe: How to Make Steak Tartare

Steak tartare is a French dish made from minced raw beef, [alliums](https://www.masterclass.com/articles/alliums-plant-guide), capers and Worcestershire sauce or crushed anchovies. It is often served with [cornichon pickles](https://www.masterclass.com/articles/gherkin-vs-pickle), a raw egg yolk on top, and baguette or rye bread for spreading. Steak tartare is often an appetizer, but can be a filling entree with a side of French fries.

Raw beef dishes, such as Italian beef carpaccio, are popular worldwide. In the late 1800s, Hamburg steak, a ground beef steak patty typically served raw with onions and breadcrumbs, became popular in New York because it was affordable and easy to prepare. Around this time in Paris, steak tartare began being served in bistros with the name steak à l’Americaine. A popular variation of this dish was served with [tartar sauce](https://www.masterclass.com/articles/homemade-tartar-sauce-recipe) on the side, lending to the contemporary dish name. 

Steak tartare is traditionally cut by hand, but you can mince the ingredients using a food processor. Alternatively, you can grind it fresh in a clean meat grinder. Resist the temptation to skip this step by purchasing ground beef—it isn’t safe to eat raw ground beef due to the larger surface area exposed to oxygen and bacteria.

If prepared properly, steak tartare is generally safe to eat. There is always a risk when eating raw meat and eggs, but you can reduce the risk by following these tips:

- __Wear gloves__. Wear gloves when handling the raw beef.
- __Use high-quality, fresh beef__. Ask the butcher which available steak would be best raw. 
- __Keep the beef cold__. Make sure to keep the meat chilled at all times. 
- __Eat the steak tartare immediately__. Ideally, you should eat steak tartare immediately or no more than two hours after assembly. There is no way to safely store leftover steak tartare, so only make what you can eat. 
Learn how to make steak tartare as good as any bistro in France.

Steak tartare is a French dish made from minced raw beef, <a href='https://www.masterclass.com/articles/alliums-plant-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/alliums-plant-guide","linkCopy":"alliums","category":null}'>alliums</a>, capers and Worcestershire sauce or crushed anchovies. It is often served with <a href='https://www.masterclass.com/articles/gherkin-vs-pickle' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gherkin-vs-pickle","linkCopy":"cornichon pickles","category":null}'>cornichon pickles</a>, a raw egg yolk on top, and baguette or rye bread for spreading. Steak tartare is often an appetizer, but can be a filling entree with a side of French fries.

What Is Steak Tartare? 

Raw beef dishes, such as Italian beef carpaccio, are popular worldwide. In the late 1800s, Hamburg steak, a ground beef steak patty typically served raw with onions and breadcrumbs, became popular in New York because it was affordable and easy to prepare. Around this time in Paris, steak tartare began being served in bistros with the name steak à l’Americaine. A popular variation of this dish was served with <a href='https://www.masterclass.com/articles/homemade-tartar-sauce-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/homemade-tartar-sauce-recipe","linkCopy":"tartar sauce","category":null}'>tartar sauce</a> on the side, lending to the contemporary dish name.

Origins of Steak Tartare 

Steak tartare is traditionally cut by hand, but you can mince the ingredients using a food processor. Alternatively, you can grind it fresh in a clean meat grinder. Resist the temptation to skip this step by purchasing ground beef—it isn’t safe to eat raw ground beef due to the larger surface area exposed to oxygen and bacteria.

How to Mince Steak Tartare

If prepared properly, steak tartare is generally safe to eat. There is always a risk when eating raw meat and eggs, but you can reduce the risk by following these tips:<ul class="mc-m-4 list-styled"><li class="">Wear gloves. Wear gloves when handling the raw beef. </li><li class="">Use high-quality, fresh beef. Ask the butcher which available steak would be best raw. </li><li class="">Keep the beef cold. Make sure to keep the meat chilled at all times. </li><li class="">Eat the steak tartare immediately. Ideally, you should eat steak tartare immediately or no more than two hours after assembly. There is no way to safely store leftover steak tartare, so only make what you can eat. </li></ul>

Is Steak Tartare Safe to Eat? 

Simple Steak Tartare Recipe 

Learn how to make steak tartare as good as any bistro in France.