A true steak tartare has lemon juice in it this cooks the meat any form of an acidic substance does. However some restaurants do not know how to make it right and think it is just raw minced meat and not so as the true Steak tartare But I urge you not to make it at home. A lot of folks are worried about bacteria, and with good reason. Poorly handled meat can make you sick. Most of the places Choose the cheapest leanest cut of beef. Bacteria do not exist on the interior of meat so you only need to deal with the exterior of the meat. Restaurant chefs who know what they are doing should first, wash hands, then rinse the meat thoroughly under running water. Then give it a thorough coating of salt—a uniform coating, can’t use too much—for an hour or so, refrigerated. Then rinse it, grind or chop, season and serve.
The rest is a no brainer: taste it and add more salt if necessary, pepper, some olive oil. Add shallot or a vinaigrette (when I had it in Paris the bistro mixed it hard in a bowl with egg yolk and a vinaigrette of lemon juice and rock salt, served with Melba toast this is a true Tartare. However I have seen the new version now without an egg and served just with shallots and lemon dressing and parsley and gherkins what the french call cornichons.