The first time someone ordered steak tartare, I thought they were crazy. Raw beef. A raw egg on top. Chopped pickles and onions on the side. It looked like something that belonged in a horror movie, not on a plate.
I watched my friend mix it all together — the meat, the egg, the capers, the mustard — and scoop it onto a piece of toast. She took a bite. Then another.
“Just try it,” she said.
I took a piece. Put it on the toast. Took a bite.
It was cool. It was creamy. It was savory and tangy and surprisingly light. Not what I expected at all.I ate the whole thing.
What makes it good
It’s the texture and the tang. The beef is cool, soft, and almost buttery. Not chewy. Not gamey. Just clean and tender.
Then there’s the egg yolk. You break it, mix it in, and suddenly everything becomes creamy and rich. The yolk coats the meat, giving it this silky finish.
The rest of the ingredients wake everything up. Capers — briny and sharp. Shallots and pickles — crunchy, acidic, a little sweet. Mustard adds heat. Worcestershire gives it depth.
You spread it on toast or crackers. The crunch contrasts with the soft meat. Every bite is different. One bite you get more pickle. The next, more mustard.
I used to think raw beef would taste like… well, raw beef. But it doesn’t. It’s bright. It’s lively. It’s nothing like a steak.
And the best part? You don’t have to cook it.
Where to get it
I haven’t tried steak tartare everywhere. But here’s what I learned.
Paris
The best one I had was at a small bistro in Paris. Not a fancy restaurant, just a neighborhood spot with red-checkered tablecloths. They brought out the raw meat, the egg, the capers, the onions — all separate. You mix it yourself at the table. That’s part of the experience.
Some places in Paris are famous for it. Le Severo. Les Enfants Perdus. I haven’t been to all of them. But the one at that random bistro? Unforgettable.
Elsewhere
I’ve ordered it in other countries too. Some are good. Some are terrible. The bad ones use low-quality beef. Or they over-season it. Or it’s already pre-mixed and sitting in the fridge. You can tell.
My advice
Don’t order steak tartare at a place that doesn’t specialize in meat. Go to a proper French bistro or a good butcher shop that has a café attached.
And ask how fresh the beef is. If they hesitate, order something else.
Final Thoughts
I used to think raw meat was just… raw meat. Then I tried steak tartare. Now I understand why people who know food get excited about it.
If you’ve never tried it, don’t knock it until you’ve had it at a good French bistro. Order it. Mix it yourself. Eat it on toast. Trust the process.
And if you still don’t like it? That’s fine. More for me.
