Seared Steak Tartare

  • Author: Kate Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French


  • 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


  1. Cut the steak into large chunks, then pulse in a food processor until finely chopped. Toss with a pinch of salt and pepper.
  2. Heat a large skillet over high heat. Sprinkle the bottom with salt.
  3. Divide meat into two loose patties and add to skillet. Cook for about 3 minutes until first side is seared.
  4. Gently turn with a spatula and add 2 tablespoons oil to the skillet, followed by the garlic and rosemary.
  5. 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!