12 Steak Tartare Recipes You Have To Try

This traditional French dish starts with finely chopped or minced beef. It is then mixed with various seasonings and served with accompaniments. Common accompaniments are toasted bread or crackers. Other common additions include chopped onions, parsley, and lemon juice, which provide a fresh and tangy note.

The key to a good Steak Tartare lies in the quality of the meat. It is crucial to use fresh, high-quality beef, preferably a tender cut like filet mignon. The meat is finely chopped or minced to create a smooth texture. The seasonings typically include capers, shallots, Dijon mustard, Worcestershire sauce, salt, and pepper.

Asian-inspired Steak Tartare brings bold Asian flavors to this classic raw meat dish. The finely chopped, high-quality beef is combined with an array of Asian ingredients, such as soy sauce, ginger, garlic, sesame oil, and lime juice. These ingredients infuse the meat with a delightful umami flavor.

To add an extra layer of texture and taste, this dish often includes other ingredients like chopped scallions, cilantro, toasted sesame seeds, or even a touch of chili sauce for a spicy kick. This version of the dish is typically served with accompaniments like crispy wonton chips or lettuce leaves, allowing for a variety of serving options. 

There are different variation to the Asian steak tartare that differs in different countries throughout Asia. Some of these variations include:

• Szechuan Steak Tartare
• Korean Steak Tartare
• Japanese-style Steak Tartare
• Vietnamese Steak Tartare

Mediterranean influences can be observed in this dish via the addition of ingredients like sun-dried tomatoes, capers, Kalamata olives, and fresh herbs like parsley and basil. The sun-dried tomatoes provide a sweet and tangy flavor, while the capers and Kalamata olives add a briny and salty element to the dish. The fresh herbs bring a burst of freshness and fragrance.

To further elevate the Mediterranean essence, a drizzle of extra virgin olive oil is added. Often served with toasted bread or crispy crostini, it has recently become one of the most popular beef dishes in the region. The contrast between the tender, velvety beef and the crunchy bread is what makes it appealing to people of all ages.

As the name suggests, this dish is truffled with thinly sliced truffle shavings. In order to further the luxurious taste of the dish, truffle oil is used to season the dish. This results in a luxurious and elegant dish that combines the richness of truffles with the bold flavors of raw steak. Often served as a French appetizer, it is a common dish in high-end restaurants and enjoyed by food enthusiasts around the world.

The seasonings used in the recipe are similar to the classic steak tartare recipe except some ingredients are specially chosen because they go well with the truffle flavor. To serve, the Truffled Steak Tartare is typically presented in a round mound shape on a plate, accompanied by toasted bread or crispy crostini.

If you're one of those people who like a certain kick in their food, spicy steak tartare is just the dish for you. A combination of chili peppers is used, which can adjusted as per your liking. Spices like cayenne pepper, paprika, and Tabasco sauce are commonly used in this recipe. There are certain things to consider while making this dish, like the choice of peppers. Go for peppers that bring out the flavors of meat.

To complement the spiciness, various ingredients are added to balance the dish. Finely chopped onions, capers, cornichons, and parsley are mixed in to add freshness and acidity. A raw egg yolk is usually placed on top to add creaminess. The spiciness of the steak tartare is offset by the freshness of the ingredients, creating a delightful dining experience.

Galician steak tartare, also known as "carne cruda" or "carne tataki" in Galicia, is a traditional dish from the northwestern region of Spain. It is a flavorful and exquisite delicacy that showcases the rich culinary heritage of Galicia. The Galician version of steak tartare is often seasoned with simple yet powerful ingredients like olive oil, garlic, and sea salt.

The main ingredient of Galician steak tartare is high-quality beef, typically sourced from Galician Blonde or Rubia Gallega cattle. The meat is meticulously hand-chopped into small pieces to achieve the perfect texture. In terms of seasoning, some recipes also include mustard, Worcestershire sauce, and black pepper in addition to the traditional ingredients.

What sets Galician steak tartare apart is its unique presentation. It is traditionally served on a wooden board, accompanied by toasted bread or crispy Galician-style fries known as "patatas bravas." 

Similar to other variations of the dish, smoky steak tartare is also a derived version prepared with certain ingredients. The smoky flavor is achieved by incorporating smoked paprika or chipotle powder into the mixture of seasoning for a unique experience. The minced meat is mixed with traditional ingredients like shallots, capers, Dijon mustard, and Worcestershire sauce. Freshly squeezed lemon juice goes over it to bring out the tanginess.

In some recipes, a smoked aioli is prepared to go with the dish. The aioli is prepared with chili powder, cayenne pepper and in some cases, oyster sauce.

Horseradish is a popular ingredient often served along with steak tartare. This ingredient adds a distinctive sharpness and heat to the dish, which supports the bold flavors of beef. Commonly, a horseradish cream is prepared that goes with the minced meat. Grated horseradish is added to creme fraiche along with some mustard to make the cream.

The dish is usually accompanied by crispy baguette slices or toasted crostini, allowing you to scoop up the tartare and savor its delightful combination of flavors. However, it also goes well with fries. The starchy potatoes complement the bold flavors of the appetizer.

Beef mixture formed into a neat mound and topped with pickled shallots; the presentation is what sets this dish apart from others on this list. The pickled shallots add a delightful tanginess to the dish. Shallots are thinly sliced and soaked in a mixture of vinegar, sugar, and salt. This pickling process not only adds a burst of flavor but also helps to mellow the sharpness of the shallots.

You can have it on your own or pair it with toasted bread so that you can scoop up the tartare and have it with the crispy bread. Since the meat already has rich flavors, it is preferable to serve this as an appetizer. The shallot masks much of the meat flavor so it is a good option for people who don't like raw meat.

The unique addition to this variation is the blue cheese. It adds a certain creaminess to the dish. The combination of the tender beef and the sharpness of the blue cheese creates a perfect balance of flavors. It is a delicious and sophisticated dish that is perfect for a special occasion. It is also a relatively easy dish to make, and it can be prepared in advance. To make sure that the beef remains tender, avoid overmixing, as it can lead to the beef becoming tough.

To serve, spoon the steak tartare onto serving plates. You can also use a ring mold to shape the steak tartare into individual portions. Garnish with additional blue cheese, capers, and parsley. Serve with crackers or bread.

Wasabi is a unique ingredient that can be fairly tough to incorporate into different dishes. However, it works in this dis because the stark flavors of wasabi balance out the bold flavors of beef. It is a Japanese-inspired delicacy that is often made during special occasions to impress your guests.

The wasabi-infused steak tartare is often garnished with a sprinkle of sesame seeds or a drizzle of soy sauce, further enhancing the dish's Asian-inspired profile. When it comes to enjoying wasabi steak tartare, it is best served chilled and paired with crispy baguette slices. It can also be the main dish when served with noodles and rice.

Last but not the least! Mexican steak tartare is possibly the best twist on the raw meat dish. It adds flavorful and vibrant ingredients that showcase the rich culinary heritage of Mexico. It is also called Carne Apache in Mexico. In this dish, the finely chopped beef is seasoned with a combination of lime juice, cilantro, onions, jalapenos, and garlic. This mixture is then served on a crispy tostada or alongside tortilla chips.

The colorful ingredients, along with rich, creamy goodness, are what make this dish stand apart from others. The raw beef, when prepared correctly, offers a tender and melt-in-your-mouth texture that is truly indulgent. In addition to this, it is also a visual feast. The vibrant colors of the ingredients come together to create an enticing presentation that is sure to impress the toughest of food critics you might have in your circle.