This easy recipe for seared steak tartare gives this classic appetizer a little bit of heat! It takes your everyday burger to all new heights.
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Why we love this recipe
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. (And if you really want your burger cooked, I hear you and boy do I have a cheeseburger for you right here!)
So for you I present a seared steak tartare…a chopped filet mignon that is 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!
Ingredients you need
Ingredient notes and substitutions
- Steak: As with regular steak tartare you need a super tender cut of steak. We always go for filet mignon, but a strip steak would also work.
- Rosemary: You need the fresh stuff for this recipe…look for it in the produce section of your supermarket.
- Capers: These little picked berries add a little sass to your steak tartare burger. You can find them in the condiments section, near the pickles!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Get yourself a nice boneless filet mignon or strip steak (you need a very tender cut of beef for this recipe) 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.
STEP 2: Toss the chopped steak with a little salt and pepper and then form it into two loose patties.
STEP 3: Now heat up a dry skillet over high heat for five minutes until it is super hot (a cast iron pan is perfect for this!) and sprinkle it liberally with coarse salt.
STEP 4: Place your patties in the skillet and cook them until they have a nice sear…about one or two minutes. We are looking to get just the outside edge seared – we want to keep the inside as raw as possible. Carefully flip them over (I love my fish spatula for all kinds of careful flipping) and then pour a couple tablespoons of canola oil into the pan. Don’t fret if they come apart a little – they are still going to be delicious! Add a few sprigs of rosemary and some smashed garlic cloves to the pan.
STEP 5: Cook the patties for another 1 or two 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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Cast Iron Skillet: My favorite piece of cookware in the entire kitchen, for everything from these steak tartare burgers to a giant chocolate chip cookie.
- Food Processor: Here’s ours…one of the few appliances that is allowed to live on our kitchen counter because we use it All The Time.
- Fish Spatula: This super thin spatula is perfect for scooting under these burgers to flip them.
Welcome to the steak tartare side, all you cooked food lovers!
Recipe FAQs
We feel Very Strongly that beef tenderloin is the way to go for both this seared version and the classic version of steak tartare. You just can’t beat it for the tenderness you need. We have heard that strip steak can also work though!
Capers look like little green berries, but they are actually the buds of caper bushes. They are brined and taste like little teeny tiny pickles, and you can find them in the condiments section of your supermarket.
Choose your sturdiest, heaviest skillet and heat it up for a good five minutes and your steak tartare burgers will be fine! (And add that cast iron pan to your holiday wishlist! 😃)
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
What should I serve with this recipe?
We always love a potato salad with steak and this sour cream potato salad is our current fave! And if mashed potatoes are more up your alley, these baked mashed potatoes are amazing.
And since we are being fancy for supper, let’s be fancy (but still easy!) for dessert with this strawberry peach sorbet!
Other steak recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintSeared Steak Tartare
This recipe for seared steak tartare gives this classic appetizer a little bit of heat!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
- One 8 ounce boneless filet mignon or other lean tender steak
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil, plus extra for drizzling
- 2 sprigs fresh rosemary
- 2 cloves garlic, peeled and smashed
- 2 tablespoons capers
Instructions
- Cut the steak into large chunks, then pulse in a food processor until finely chopped into about 1/4 inch pieces. Toss with a pinch of salt and pepper.
- Heat a large skillet over high heat for five minutes until it is hot hot hot. Sprinkle the bottom with salt.
- Divide meat into two loose patties and add to skillet. Cook for about 1-2 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 1-2 minutes. Transfer to plates and top with garlic, rosemary, a drizzle of olive oil, capers and a sprinkle of salt. Enjoy!
Notes
- Steak: As with regular steak tartare you need a super tender cut of steak. We always go for filet mignon, but a strip steak would also work.
- Rosemary: You need the fresh stuff for this recipe…look for it in the produce section of your supermarket.
- Capers: These little picked berries add a little sass to your steak tartare burger. You can find them in the condiments section, near the pickles!
Rebecca says
I’ve never made steak this way, but wow! It came out fantastic! Thank you!
I’m so glad you liked it – it’s one fancy burger, right? :)
Kylie says
Yum! This recipe looks amazing, thanks for the share. Will have to try this out for dinner.
Amanda says
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. ????
Adina says
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.
Anu - My Ginger Garlic Kitchen says
Absolutely loved all three of your characters, especially that Swedish chef! :) And this golden seared steak tartare looks and sounds super delicious. Sheer PERFECTION!
Cheyanne @ No Spoon Necessary says
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!
Kathy @ Beyond the Chicken Coop says
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!
Gayle @ Pumpkin 'N Spice says
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!
Mir says
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!
Bkhuna says
Or as I call it, a rare hamburger.
Mary Ann | The Beach House Kitchen says
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!