There is always a moment of hesitation the first time someone sees steak tartare on a menu. Raw beef. No heat. Served cold with a raw egg yolk on top. It sounds like it requires a leap of faith and for anyone who has never tried it, it genuinely does.
But steak tartare is one of those dishes that, once you try it properly prepared, changes your understanding of what beef can taste like. It is clean, fresh, deeply savory, and nothing like the apprehension that comes with ordering it for the first time.
At Andrew Steak Society in Manhattan’s East Village, the Steak Tartare is one of the most praised starters on the menu. One guest described it as “incredible” alongside the Jumbo Lump Crab Cake. This guide covers everything you need to know about steak tartare NYC, what it is, how it tastes, whether it is safe, and why it is the right way to start a meal at Andrew Steak Society.
What Is Steak Tartare?
What is steak tartare the most common question asked before ordering it, and the one that deserves a clear answer.
Steak tartare is raw beef typically a premium cut like tenderloin or sirloin finely hand-chopped or minced and seasoned with a carefully balanced mixture of ingredients. It is served cold, not cooked, and the preparation is as precise as any technique in a professional kitchen.
The classic components of steak tartare are:
• The beef – always premium, always fresh, always hand-cut to order. At Andrew Steak Society, the beef used for the Steak Tartare is sourced from the same local farms that supply the dry-aged steaks.
• The seasoning – Dijon mustard, Worcestershire sauce, capers, shallots, and fresh herbs bring acidity, depth, and brightness to the raw beef without masking its natural flavor.
• The egg yolk – a raw egg yolk served either mixed into the tartare or presented on top. The yolk adds richness and a silky quality that binds the seasoning to the beef.
• Accompaniments – toasted bread or crostini, cornichons, and sometimes additional capers or mustard on the side.
Steak tartare explained simply: it is raw beef at its most refined. The technique is French in origin and has been a fixture of fine dining menus across Europe and North America for over a century.
How Does Steak Tartare Taste?
This is the question that matters most to anyone considering ordering it for the first time and the honest answer is that it tastes nothing like what most people expect.
Raw beef does not taste the same as cooked beef. Without the Maillard reaction the caramelization that happens when beef hits high heat the flavor is cleaner, fresher, and more delicate. The natural sweetness of high-quality beef comes through in a way that cooking actually masks.
The texture is the other surprise. Hand-chopped tartare has a tender, slightly firm bite not the soft, yielding texture of a well-cooked steak, but not unpleasant in any way. It is closer to the texture of very fresh sashimi than anything else in the dining experience.
At Andrew Steak Society, where the beef quality starts at the same standard as the dry aged steak on the menu, the Steak Tartare reflects that same level of care in every element.
Is Steak Tartare Safe to Eat?
Is steak tartare safe is the question that stops most first-timers from ordering it and it deserves a direct, honest answer.
Yes when it is prepared properly, using the right beef, handled correctly, and served by a kitchen that understands the technique. The safety of steak tartare depends entirely on the quality of the beef and the hygiene of the preparation.
The risks associated with raw beef primarily E. coli and Salmonella are surface contamination risks, not risks that exist throughout the muscle. When premium cuts are used from a reputable source, and when the preparation is done correctly in a clean professional kitchen, the risk is minimal.
At Andrew Steak Society, the beef is sourced from local farms; the kitchen trusts the same farms that supply the cuts that go onto the wood-fired grill. The Steak Tartare is prepared fresh, to order, by a team that understands the technique. For diners with specific health concerns about raw meat, consulting a doctor before ordering is always recommended.
What Makes a Great Steak Tartare
Not all steak tartare is the same and the difference between a great version and a mediocre one comes down to three things.
The beef quality is everything. Tartare has nowhere to hide. Unlike a cooked dish where heat and technique can compensate for average ingredients, raw beef shows exactly what it is. Premium beef from a known, trusted source, cut fresh to order produces tartare with natural sweetness and depth that cheaper beef simply cannot match.
The balance of seasoning is critical. The role of the mustard, capers, shallots, and Worcestershire is to complement the beef not dominate it. Over-seasoned tartare masks the quality of the beef. Under-seasoned tartare is flat and uninteresting.
The texture of the cut matters. Hand-chopping produces a different and better texture than machine mincing. The individual pieces of beef retain their integrity, giving the dish a pleasant, varied bite.
At Andrew Steak Society, all three elements come together in a raw beef starter NYC that reflects the same standard as the rest of the menu.
How to Order Steak Tartare at Andrew Steak Society
The Steak Tartare at Andrew Steak Society sits in the Entrees & Classics section of the menu. As a best steak starter NYC choice, it works best in a specific context:
• Order it as a first course – before your main steak, the Steak Tartare sets the tone for the evening without overshadowing what follows. Its clean, fresh character opens the palate rather than filling it.
• Pair it with something light – a glass of Champagne, a crisp white Burgundy, or a light Pinot Noir all work exceptionally well alongside tartare.
• Order it alongside the Jumbo Lump Crab Cake – Andrew Steak Society guest Jane Bennett specifically praised both together as the opening to an exceptional meal.
• Follow it with your main cut – after the tartare, the transition to a bold, smoky, wood-fired Ribeye or Tomahawk is one of the most satisfying progressions on the menu.
Why Try Steak Tartare at Andrew Steak Society
For steak East Village dining that goes beyond the main course, Andrew Steak Society is the restaurant where the starters are held to the same standard as the steaks.
Among east village restaurants, the Steak Tartare at Andrew Steak Society stands out because of what goes into it beef from the same local farms that supply the wood-fired cuts, prepared by a kitchen led by Chef Niklas Lucich who trained at Jean-Georges Vongerichten and Thomas Keller’s restaurants.
For anyone looking for the best steak in Manhattan experience that starts before the steak itself arrives, the Steak Tartare is the right opening move. It signals immediately that this is a kitchen that takes every element of the meal as seriously as the signature cuts.
Among the best steakhouse restaurants in nyc for a complete dining experience, Andrew Steak Society at 51 Avenue B is the destination that delivers on every level. As a best steakhouse in NYC option that combines premium sourcing, precise technique, and a menu where every dish earns its place alongside the beef, Andrew Steak Society makes the case that the best steak dinner in New York City starts with the Steak Tartare and ends with the Tomahawk.
Reserve your table at andrewsteaksociety.com or call (212) 777-5151. Andrew Steak Society is at 51 Avenue B, Manhattan, NY 10009. Open Monday through Thursday from 5:00 PM, Friday from 5:00 PM, and Saturday and Sunday from 11:00 AM.
Frequently Asked Questions
What is steak tartare?
Steak tartare is raw beef typically premium tenderloin or sirloin finely hand-chopped and seasoned with Dijon mustard, capers, shallots, Worcestershire sauce, and fresh herbs. It is served cold with a raw egg yolk and toasted bread or crostini. The dish is French in origin and has been a fixture of fine dining menus for over a century. At Andrew Steak Society in the East Village, the Steak Tartare is prepared using beef from the same local farms that supply the dry-aged cuts on the menu.
Is steak tartare safe to eat?
Yes when prepared properly using premium beef from a trusted source and handled correctly in a professional kitchen. The risks associated with raw beef are surface contamination risks rather than risks throughout the muscle. At Andrew Steak Society, the beef for the Steak Tartare is sourced from the same local farms that supply all other cuts. For diners with specific health concerns about raw meat, consulting a doctor before ordering is always recommended.
What does steak tartare taste like?
Steak tartare tastes clean, fresh, and deeply savory nothing like what most first-timers expect. The natural sweetness of premium raw beef comes through in a way that cooking masks. The seasoning adds acidity and brightness that complements rather than dominates. The texture is tender and slightly firm, closer to very fresh sashimi than to cooked steak. The raw egg yolk adds richness and creaminess that ties everything together.
What should I order alongside steak tartare at Andrew Steak Society?
The Steak Tartare pairs particularly well with the Jumbo Lump Crab Cake as a shared first course,the richness of the crab cake and the freshness of the tartare together create a first course that covers every register before the main steak arrives. For drinks, Champagne, a crisp white Burgundy, or a light Pinot Noir all complement the acidity in the tartare seasoning beautifully.
Where can I eat steak tartare in NYC’s East Village?
Andrew Steak Society at 51 Avenue B, Manhattan, NY 10009 serves Steak Tartare as a starter in the Entrees & Classics section of the menu. Among best restaurants east village options for a premium steak tartare experience, it is prepared using the same quality beef that goes onto the wood-fired grill sourced from local farms and handled by a kitchen led by Chef Niklas Lucich. Reservations at andrewsteaksociety.com or by calling (212) 777-5151.
Why is Andrew Steak Society considered one of the best steakhouses in NYC for starters?
Andrew Steak Society holds its starters to the same standard as its signature cuts. The Steak Tartare uses beef from the same trusted local farms, prepared by a kitchen trained at Jean-Georges Vongerichten and Thomas Keller’s restaurants. For the best steakhouse in nyc experience where the first course is as considered as the main, Andrew Steak Society at 51 Avenue B in the East Village sets the standard. Reservations at andrewsteaksociety.com or (212) 777-5151.