Top Steak Tartare dishes in New York

Classic steak tartare served alongside warm, rich bone marrow for spreading

Korean-style beef tartare with sesame and Asian pear

Impeccably prepared raw beef with classic accompaniments -- a French bistro essential done right

Classic steak tartare made with filet mignon

Rich bone marrow paired with hand-cut beef tartare — a decadent starter

Classic beef tartare with traditional garnishes

Wagyu beef tartare with quail egg and Cognac gelee

Classic preparation of raw prime beef with accompaniments

Classic hand-cut tartare prepared tableside — a nod to the restaurant's old-school fine dining roots.

Classic steak tartare, hand-cut with traditional accompaniments

Clean, well-seasoned raw beef tartare — a classic bistro starter

Classic raw beef tartare with traditional accompaniments

Perfectly seasoned raw beef, hand-cut for texture, served with traditional accompaniments

Classic French steak tartare, well-seasoned and properly prepared

A second tartare option with different preparation — both versions are standouts worth ordering.

Hand-cut beef tartare served with house-made brown bread crackers -- one of the best bar-food dishes in the Village

Hand-chopped raw beef with classic seasonings -- well-prepared and fresh

Finely chopped beef mixed with fermented pepper and sesame, topped with a rich cured egg yolk.

Hand-cut beef with classic condiments, precisely seasoned and textured — a benchmark version of the French standard

Hand-chopped beef tartare with capers, cornichons, and a well-balanced seasoning — served with toast points and a clean, classic presentation

A classic preparation of finely diced raw beef, seasoned with capers and topped with a rich egg yolk, served with crostini.

A modern interpretation of steak tartare, featuring black sesame aioli and the crisp sweetness of Asian pear.

A quintessential French appetizer, the steak tartare is likely prepared with finely chopped raw beef, capers, onions, and a rich egg yolk dressing.

Tenderloin tartare with capers, shallots, quail egg and crostini, often highlighted by guests

Finely chopped raw beef, seasoned and typically served with accompaniments like capers and onions.

Hand-chopped beef tartare with the classic accompaniments — well-seasoned and properly made, though portions have been noted as modest for the price