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Steak tartare should only be prepped right before eating and isn't really designed to be made ahead. Leftover steak tartare isn't in anyone's best interest. I found one recipe that suggests grinding the meat, mixing the ingredients, then refrigerating for only 2 hours. Another recipe said to grind the meat no more that two hours ahead and -of course - to keep it refrigerated.
Wiki User
∙ 14y ago
Wiki User
∙ 14y agodefinitly less than 3-4 days, make sure it is well drained and not sitting in a puddle
Wiki User
∙ 15y agoDepends on how fresh it was before it was frozen. Once defrosted keep in fridge covered up to 3 days. Also emerge in sunflower oil for 3-5 days.
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