Let me start by saying that yes, I realize that this recipe for seared steak tartare is breaking all kinds of steak tartare rules. The main one being that steak tartare is supposed to be, well, raw. And I am definitely one of those people who loves a good traditional steak tartare in all of its uncooked glory. So let me go on record as saying that.
However, there are also folks out there who aren’t quite into the whole totally raw meat thing…and I understand that, but I also can’t bear for you to live without the glory that is steak tartare. So for you I present a seared steak tartare…still super rare on the inside, but with a quick char on the outside, and cooked with garlic and rosemary and drizzled with olive oil and capers and oh my my. Let’s make it!But first! Did you guys see and play along with the whole “describe yourself in three fictional characters” thing that was going around on social media this week? I DID.
Top left: Anne of Green Gables. Because it was and still is one of my favorite children’s books, and because as a kid with red hair and braids and freckles, I totally related.
Bottom left: The little red-haired girl that Charlie Brown is head over heels for. Because of the red hair thing again. For us red-heads, it’s a big thing.
Right side: The Swedish Chef. For obvious reasons. Bork Bork Bork.
Now that we have that out of the way, on to the seared steak tartare! Get yourself a nice boneless New York strip steak and cut it into large chunks, and then pulse it in your food processor until it is chopped into teeny pieces…you don’t want it as fine as ground beef, you want it in nice little roughly 1/4 inch bits. Toss it with a little salt and pepper and then form it into two loose patties.
Now heat up a dry skillet over high heat and sprinkle it liberally with coarse salt. Place your patties in the skillet and cook them until they have a nice sear…about 3 minutes. Carefully flip them over (I love my fish spatula for all kinds of careful flipping) and then pour a couple tablespoons of olive oil into the pan. Add a few sprigs of rosemary and some garlic cloves to the pan.
Cook the patties for another 2-3 minutes, and then transfer each one to a place. Top with the rosemary and garlic, drizzle a little more olive oil over the top, scatter on some capers and sea salt and fresh ground pepper and serve it on up. We had ours just as is, but you can put some sliced and toasted French bread on the side if you like. The inside of the patties will still be nice and pink, but the outside will have that beautiful sear on it.
Welcome to the steak tartare side, all you cooked food lovers!
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Seared Steak Tartare
Prep Time: 10 minutes- Cook Time: 5 minutes
- Total Time: 15 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: French
Print Recipe
Pin RecipeIngredients
- One 8 ounce boneless NY strip steak
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil, plus extra for drizzling
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 2 tablespoons capers
Instructions
- Cut the steak into large chunks, then pulse in a food processor until finely chopped. Toss with a pinch of salt and pepper.
- Heat a large skillet over high heat. Sprinkle the bottom with salt.
- Divide meat into two loose patties and add to skillet. Cook for about 3 minutes until first side is seared.
- Gently turn with a spatula and add 2 tablespoons oil to the skillet, followed by the garlic and rosemary.
- Cook another 2-3 minutes. Transfer to plates and top with garlic, rosemary, a drizzle of olive oil, capers and a sprinkle of salt. Enjoy!
Adapted from this recipe in Bon Appetit
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Love your three characters Kate! And I love this seared steak tartare. Sometimes you just have to break the rules. I love your version and love the capers. Have a great week!
Or as I call it, a rare hamburger.
Oh my goodness. You do NOT have to convert me. I’ll eat steak anytime, anywhere, anyhow!
And I totally love the characters you picked. Did you know there’s a new Anne movie coming out on Thanksgiving on PBS? I’m so there!
I will steak prepared any way, so this looks perfect! And I did not see that floating around social media, so I’m going to hunt it down. Anne of Green Gables is my favorite! I always watch when it comes on PBS and own all of the DVDSs and books, too!
I love the chef from the Muppets! There’s nothing wrong with bending the rules a bit when it comes to cooking! A little sear adds a bit more flavor! This looks mouth watering delicious!
I saw the fictional characters game, but I didn’t play along… honestly, I couldn’t think of any that I’d really relate to. I need a list to choose from or something! But I love the ones you picked!! Anyways, this seared steak tartar is genius! I love raw tartar, but I also love a golden seared, rare steak, so this is totally calling my name! All the accoutrements you have going on here are perfect too! All the yum! Cheers, dear!
Absolutely loved all three of your characters, especially that Swedish chef! :) And this golden seared steak tartare looks and sounds super delicious. Sheer PERFECTION!
People in Germany love their tartare on bread with onions on top, but I could never be converted, it is just too raw for me, I suppose you have to grow up with it to like it. But I would be more willing to eat your version of a tartare, it looks a thousand times more appealing to me than what I normally get to see here.
Great character choices. I used to watch Anne of Green Gables all the time on PBS.
I’ve never tried steak tartare before. It always seemed so sophisticated to me. Maybe I need to make his with a little martini on the side. ????
Yum! This recipe looks amazing, thanks for the share. Will have to try this out for dinner.