The Ultimate Steak Tartare Recipe
You might not like raw meat (many people can’t stand the thought of it), but if you haven’t tried steak tartare yet, you absolutely should. Yes, it’s raw meat, but the seasoning and the quality of the product make it an entirely different experience—you won’t even feel like it’s uncooked.
There are countless steak tartare recipes, and most renowned chefs have their own signature version. What we’re offering in this recipe are essential tips and the basic ingredients for a steak tartare. From there, it’s up to your creativity to make it your own.
Key Tips
- This dish is made using beef tenderloin. Let us be clear: the success of this recipe is directly tied to the quality of the meat you choose. A premium tenderloin is essential, even if it costs a bit more.
- The meat must be hand-cut, NEVER ground. At Carnes Joaquín, we can prepare it freshly cut to order if you plan to make this dish. It’s a meticulous process, but absolutely critical to achieving the perfect steak tartare.
- Some steak tartare recipes include an egg yolk (it helps emulsify the meat), while other chefs, like Joan Roca, choose to skip it. Our advice? If you’re okay with eating raw egg (it doesn’t really add much flavor), use it—at least until you’ve mastered the technique. The yolk helps keep the meat compact (like a burger) and prevents it from falling apart, especially if you’re still perfecting the balance of seasonings.
