tartar steak
C1Formal / Culinary
Definition
Meaning
A dish of finely chopped or minced raw beef, typically seasoned and served with onions, capers, and a raw egg yolk.
The term can also be used to refer to the culinary preparation method itself, and, in a metaphorical sense, to describe something raw, basic, or unrefined.
Linguistics
Semantic Notes
Primarily a culinary term. While 'steak' is often associated with cooked meat, here it specifies the cut/quality of meat used, not its cooked state. Often perceived as sophisticated or adventurous dining.
Dialectal Variation
British vs American Usage
Differences
In the US, the dish is almost exclusively called 'steak tartare'. In the UK, both 'steak tartare' and 'tartar steak' are understood, but 'steak tartare' is more common in contemporary menus.
Connotations
Both denote the same dish. 'Steak tartare' sounds more authentically French and is the international standard in fine dining.
Frequency
'Steak tartare' is significantly more frequent than 'tartar steak' in both varieties, but the latter is occasionally found in older British texts or informal contexts.
Vocabulary
Collocations
Grammar
Valency Patterns
[to eat/have/try] tartar steaktartar steak [served/prepared] with Xa portion/plate of tartar steakVocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “[none directly associated]”
Usage
Context Usage
Business
[Rare]
Academic
In historical or cultural studies discussing food customs.
Everyday
When discussing restaurant choices or culinary experiences.
Technical
In culinary arts: specific preparation techniques, food safety regarding raw meat.
Examples
By Part of Speech
verb
British English
- The chef will tartare the beef tableside.
- They tartared the fillet to perfection.
American English
- The cook tartared the steak for the appetizer.
- We watched as they tartared the high-grade sirloin.
adverb
British English
- The beef was served tartare.
- [Rare usage]
American English
- He eats his steak tartare.
- [Rare usage]
adjective
British English
- He preferred the tartare-style preparation.
- It was a tartare dish, not a cooked one.
American English
- The tartare preparation requires utmost freshness.
- She ordered the tartare appetizer.
Examples
By CEFR Level
- I do not eat raw meat like tartar steak.
- The menu had tartar steak, but I chose a cooked meal.
- For starters, we shared a tartar steak, which was seasoned beautifully with capers and shallots.
- Consuming tartar steak carries a minimal risk of foodborne illness, which is why it's paramount to use the freshest, highest-quality beef from a trusted source.
Learning
Memory Aids
Mnemonic
Tartar on teeth is raw plaque; tartar steak is raw beef. Both are in their basic, untreated state.
Conceptual Metaphor
RAW IS BASIC/NATURAL. The dish metaphorically represents something in its pure, unprocessed, and potentially primal form.
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Avoid translating 'steak' as 'стейк' (which implies a cooked piece of meat). The concept is 'бифштекс' or 'татарский бифштекс' made from raw mince.
- Do not confuse with 'тартар' sauce, which is a mayonnaise-based condiment for fish.
Common Mistakes
- Misspelling as 'tarter steak'.
- Using 'tartar' to refer to the sauce in this context (e.g., 'I'll have the tartar steak with tartar sauce' is confusing).
- Assuming it is cooked.
Practice
Quiz
What is the primary characteristic of tartar steak?
FAQ
Frequently Asked Questions
It can be if prepared with extreme care using very fresh, high-quality beef intended for raw consumption, but it does carry a higher risk of foodborne pathogens than cooked meat.
It is believed to be named after the Tatars (or Tartars), nomadic peoples of Central Asia, whom Europeans historically associated with eating raw meat, though the dish in its modern form is a 20th-century French creation.
Tartar steak is finely chopped or minced raw beef, often seasoned and shaped. Beef carpaccio is raw beef sliced or pounded very thin, typically served with a dressing or garnish.
It is possible but requires sourcing the highest-grade beef (often labelled 'sushi-grade' or specifically for tartare) from a reputable butcher, maintaining impeccable hygiene, and consuming it immediately.