What kinds of steak can I use?

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.

I don't have a cast iron skillet - what should I use?

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! 😃)

Have a question I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Seared Steak Tartare

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This recipe for seared steak tartare gives this classic appetizer a little bit of heat!

Author: Kate Morgan Jackson
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

Scale

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

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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!

Find it online: https://www.framedcooks.com/seared-steak-tartare/