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.