Guides · From the Kitchen
Great steak tartare is decided at the butcher's counter, not the cutting board. Choose a lean, tender, absolutely fresh cut and the rest is seasoning. Here is how we think about it at Rib N Reef, where we have been serving beef over open charcoal since 1960.
Tartare is raw, so three things matter more than marbling: leanness, tenderness, and freshness. You want a cut with little intramuscular fat (fat is unpleasant raw and cold), a fine grain so it stays tender without cooking, and meat fresh enough to eat uncooked with confidence. That last point is non-negotiable — buy from a butcher you trust, tell them it is for tartare, and use it the same day.
Skip well-marbled cuts like ribeye or striploin for tartare — the fat that makes them exceptional over fire turns waxy and dull when served raw and cold.
Keep everything cold. Chill the meat until firm — even 15 minutes in the freezer makes it easier to cut cleanly — and work with a sharp knife on a sanitised board. Trim away every trace of fat, silverskin and sinew first.
Always hand-cut, never grind. Grinding smears the meat and crushes the texture; a knife gives you distinct, tender cubes that hold the seasoning. Slice the trimmed cut into thin planks, then strips, then a fine dice — roughly three to four millimetres. Keep the diced beef on a chilled plate over ice while you build the seasoning.
A restaurant-quality tartare is restrained: fresh egg yolk, good Dijon, a little Worcestershire, capers, finely minced shallot, cornichons, a few drops of oil, salt and cracked pepper. Fold it gently and taste as you go. Season and serve immediately — dressed tartare does not keep. Finish with a crisp accompaniment and let the beef be the point.
What is the best cut of beef for steak tartare?
Eye of round is the classic choice — very lean, tender and easy to hand-cut. Top sirloin and heart of rump are excellent, more flavourful alternatives, and tenderloin is the most tender if you prefer a milder, softer tartare.
Should tartare be ground or hand-cut?
Always hand-cut. Grinding crushes the meat and ruins the texture. A sharp knife and a well-chilled cut give you clean, tender cubes that carry the seasoning.
How do I make sure the beef is safe to eat raw?
Buy from a trusted butcher, tell them it is for tartare, keep the meat cold throughout, use clean tools and a sanitised board, and prepare and serve it the same day.
Prefer your tartare prepared by hands that have done it since 1960? Join us on boulevard Décarie and let the kitchen take it from here.