Gordon Ramsay Steak Tartare Recipe

The first time I made steak tartare, I did everything wrong. I overcomplicated it, chopped the beef too early, didn’t chill it enough, and let it sit out too long. The result? A mushy, lukewarm mess that tasted like indecision.

What turned it around was watching how Ramsay treats tartare: raw, but not reckless. Every move is deliberate. Cold beef, acid for balance, punchy shallots, and the clean luxury of a raw yolk sitting proud. It’s one of the purest showcases of ingredient control you’ll ever make—and mess up, if you’re not precise.

Here’s how to nail it like he does. Sharp knife. Cold hands. Confidence.

Why This Works (And Where Most Go Wrong)

Most steak tartare fails before the knife even hits the board.

People grab the wrong cut—anything too fatty or sinewy and you’re chewing gristle. Others overmix or leave the meat warm, and you lose the bounce that defines great tartare.

Gordon’s version succeeds because it’s disciplined:

• The meat stays cold, keeping the texture tight and springy.
• The mix-ins are balanced: acid (capers), brightness (parsley), umami (Worcestershire), heat (mustard).
• He treats the yolk like a sauce, not just a garnish.

This is raw food with structure. Get sloppy, and you’ll taste it.

Ingredients That Actually Matter

• 227g top round or sirloin steak – Clean, lean, and tender. Never fatty or sinewy. Must be fresh.
• 2 tbsp capers, chopped – Salty brightness. Don’t skip or overdo them.
• 2 tbsp cornichons – Sharp, sour crunch. Avoid sweet pickles. They kill the balance.
• 2 tbsp shallots – Sharp, not overpowering. Onion is too aggressive.
• 2 tbsp parsley – Freshness and color. Tarragon or chervil work too.
• 1½ tbsp Dijon mustard – Adds heat and depth.
• 5 tsp Worcestershire sauce – Brings the umami. Be precise. Too much turns it muddy.
• ½ tsp kosher salt – Start here. Adjust after mixing.
• 2 egg yolks – Needs to be fresh and firm. Room temp yolk on cold tartare gives perfect contrast.
• Toasted baguette – Texture. Needed to cut through the richness.

How To Make Gordon Ramsay Steak Tartare

1. Firm the Beef

Freeze the steak for 15–20 minutes. You’re not freezing it solid—you’re giving it structure so it slices clean.

2. Chop with Precision

Slice into ¼-inch slabs, then strips, then dice. Use your sharpest knife. No grinding. No food processor. This is where the texture is born.

3. Chill Immediately

Once chopped, get it back in the fridge. Cold keeps the fibers tight and the fat from softening. You want bounce, not mush.

4. Build the Mix

In a bowl, combine capers, cornichons, shallots, parsley, Dijon, and Worcestershire. Mix before adding meat to keep the flavors even.

5. Fold, Don’t Mangle

Add beef to the bowl and gently fold everything together. Season with salt. Taste. Adjust. Then back into the fridge.

6. Plate with Confidence

Use a ring mold to shape two servings. Press gently—don’t pack it tight. Make a small indent on top and carefully slide in a yolk.

7. Serve Immediately

Toasted baguette. Maybe extra mustard or pickles on the side. Serve cold, eat fast.

What Gordon Ramsay Says About This Dish

“It’s about restraint—don’t mask the beef.”
That’s why his tartare is so clean. He uses just enough flavor to highlight the meat, not cover it.

“If you wouldn’t eat that meat raw on its own, don’t make tartare with it.”
Changed how I buy steak. Now I go to the butcher, not the supermarket.

“Knife work shows your care. The meat should still have life.”
After I stopped mincing it to death, the dish finally popped.

“Egg yolk is the sauce. It’s not just pretty—it should mix into the tartare.”
I used to leave it untouched. Now I stir it through the bite. Game changer.

What I Got Wrong (And How I Fixed It)

• Used ribeye once. Too fatty. Sirloin or eye of round is the move.
• Overmixed. Lost the structure. Now I fold gently, like a tart dough.
• Left it out too long. Even 10 minutes kills the texture. Serve straight from the fridge.
• Chopped everything at once. Shallots oxidize. Now I chop veg last, just before mixing.

Variations That Actually Hold Up

• Tarragon instead of parsley – Adds a whisper of licorice. Subtle but elegant.
• Add a touch of anchovy paste – For deeper umami, especially if you skip egg yolk.
• Quail yolk instead of chicken – More delicate, fits better on smaller portions.
• Top with crispy shallots – For crunch if you’re skipping toast.

Avoid adding chili or truffle oil—it turns the dish into a confused mess.

Pro Tips That Change the Game

• Wet your knife blade before slicing – Prevents sticking and tearing.
• Test your yolk by gently rolling it – If it breaks easily, don’t use it.
• Always season just before serving – Salt draws moisture fast. Mix then serve.
• Keep your bowl cold – Even better, set it over ice while mixing.

Storage + Leftover Moves

This isn’t a make-ahead dish. If you have leftovers, wrap tightly and eat within 24 hours max. Don’t freeze. Don’t microwave. If the yolk’s broken or the meat’s gray? Bin it.

Leftover idea: Sear tartare into mini sliders. Turns raw into rustic.

FAQs

Q: Can I use rotisserie or cooked steak?
No. Then it’s just chopped steak salad. Tartare is about raw texture and purity.

Q: Why does Gordon Ramsay’s version feel cleaner?
He controls the fat content, the seasoning balance, and keeps it cold. Most copycats don’t.

Q: Can I make it in advance?
You can prep the ingredients (chop veg, portion beef), but mix and plate just before serving.

Q: What cut does Ramsay use?
Often sirloin or fillet. Always lean, high-grade, and trimmed.

Q: Can I skip the yolk?
Yes, but you lose richness. Try mixing in a spoon of crème fraîche if skipping it.

Try More Recipes:

• Gordon Ramsay Vegan Bacon Recipe
• Gordon Ramsay Aubergine Caviar Recipe
• Gordon Ramsay’S Gazpacho Was The Cool, Quiet Reset I Needed
• Gordon Ramsay KFC Sauce Was My Little Moment of Joy