Most Helpful Girl
I've had salmon tartare, but I don't think I would have steak tartare. The idea of raw beef doesn't seem too appetizing.
Most Helpful Guys
From a safety standpoint, no thanks. From a taste standpoint, no thanks: it takes a good Maillard Reaction- technical term for the charring of the proteins and sugars in the meat- to REALLY develop good flavor in meats.