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Nusr-Et Steakhouse Beef Carpaccio Recipe: Exquisite Italian Delight

Beef Carpaccio

Are you a fan of mouthwatering beef carpaccio that just melts in your mouth? If so, you’re in for a treat! In this article, we’ll dive into the exquisite world of Nusr-Et Steakhouse’s famous beef carpaccio recipe. The restaurant, renowned for its succulent and perfectly seasoned meats, has captivated the taste buds of food enthusiasts worldwide. Now, you can bring that exquisite flavor right into your own kitchen with this easy-to-follow recipe. Let’s get started!



The history of beef carpaccio traces back to the early 20th century in Italy. The dish’s origins are linked to the famous Venetian Renaissance painter, Vittore Carpaccio, known for his vibrant use of red tones in his artwork. The name “carpaccio” was coined by Giuseppe Cipriani, the founder of Harry’s Bar in Venice.

It is said that in the 1950s, a regular patron of Harry’s Bar, Countess Amalia Nani Mocenigo, visited the restaurant and was advised by her doctor to consume raw meat due to health reasons. Inspired by Carpaccio’s use of bold red tones in his paintings, Cipriani decided to create a dish using thinly sliced raw beef, resembling the artist’s palette.

He marinated the beef slices in a delicate sauce, incorporating olive oil, lemon juice, and capers. The resulting dish was served as “Carpaccio Cipriani” in honor of the Venetian artist. It quickly gained popularity and became a signature item at Harry’s Bar.

Over time, variations of the dish emerged, and it spread to other restaurants in Italy and beyond. One notable rendition is the Nusr-Et Steakhouse beef carpaccio, which has gained immense fame due to the charismatic chef and restaurateur, Nusret Gökçe, popularly known as “Salt Bae.”

Nusret’s showmanship, particularly his dramatic salt-sprinkling gesture, brought a theatrical flair to the preparation of the beef carpaccio at Nusr-Et Steakhouse. This added spectacle, along with the use of high-quality ingredients, elevated the dish to an art form and made it a global culinary sensation.

Today, beef carpaccio is a beloved delicacy served in numerous restaurants worldwide. It continues to captivate food enthusiasts with its delicate texture, burst of flavors, and artful presentations – a fitting tribute to its namesake and a timeless culinary legacy that transcends generations.


Choosing the Right Cut10 minutes
Slicing the Beef15 minutes
Tenderizing the Meat5 minutes
Achieving Optimal Thickness5 minutes
The Secret Nusr-Et Marinade5 minutes
Infusing Flavors30 minutes to overnight


High-Quality Beef Fillet200 grams
Olive Oil2 tablespoons
Lemon1, juiced
Parmesan Cheese30 grams, shaved
Arugula1 cup
Capers1 tablespoon
Dijon Mustard1 teaspoon
Worcestershire Sauce1 teaspoon
Salt and PepperTo taste


Step 1: Choosing the Right Cut

Select a high-quality beef fillet to ensure a tender and flavorful carpaccio. Look for well-marbled meat, as it will add richness to the dish.

Step 2: Slicing the Beef

Before slicing, freeze the beef fillet for about 30 minutes to firm it up. With a sharp knife, cut the beef against the grain into thin slices, aiming for approximately 1/8 inch thickness.

Step 3: Tenderizing the Meat

Gently pound each beef slice with a meat mallet to achieve an even thickness. This will enhance the texture and allow the marinade to penetrate the meat evenly.

Step 4: Achieving Optimal Thickness

Ensure that all beef slices are of consistent thickness, so each bite delivers a delightful experience. Adjust the slicing as needed to achieve the desired thickness.

Step 5: The Secret Nusr-Et Marinade

In a bowl, combine 2 tablespoons of olive oil, the juice of one lemon, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and season with salt and pepper to taste. Mix the marinade well.

Step 6: Infusing Flavors

Place the beef slices in a shallow dish and generously drizzle the marinade over them, making sure each slice is coated. Cover the dish and let the beef marinate for at least 30 minutes, or for a more intense flavor, refrigerate it overnight.

Step 7: Creating the Base Layer

Take the marinated beef slices and arrange them in a slightly overlapping manner on a chilled serving plate. This forms the base layer of your carpaccio.

Step 8: Artful Presentation

Arrange the beef slices thoughtfully, paying attention to their color, texture, and composition. Create an appealing visual display that will elevate the overall dining experience.

Step 9: Arugula Adornment

Scatter a cup of fresh arugula leaves over the beef slices, adding a peppery bite and vibrant green hue to the dish.

Step 10: Shaved Parmesan Elegance

Using a vegetable peeler, create delicate shavings of parmesan cheese and evenly distribute them across the carpaccio, enhancing the flavors with its nutty taste.

Step 11: Luscious Lemon Zest

Grate lemon zest over the carpaccio, infusing it with a zesty and refreshing aroma that balances the richness of the beef.

Step 12: Captivating Capers

Sprinkle a tablespoon of briny capers over the carpaccio, providing delightful bursts of tanginess that complement the dish.

Step 13: The Final Touch

Take a step back and admire the masterpiece you’ve created. Adjust the presentation if needed to ensure a visually stunning and inviting dish.

Step 14: Serving and Enjoyment

Your Nusr-Et Steakhouse beef carpaccio is now ready to be savored! Serve it with pride and enjoy the explosion of flavors with each bite.

Equipment Required

Nutrition Information

Nutrition InformationAmount Per Serving
Serving Size1 plate (2-person serving)
Calories400 kcal
Total Fat32g
– Saturated Fat12g
– Trans Fat0g
Total Carbohydrates2g
– Dietary Fiber0g
– Sugars1g

Note: Nutrition values are approximate and may vary based on specific ingredients and portion sizes used in the recipe. It is essential to check the nutrition labels of individual ingredients for accurate dietary information.


  • Quality Matters: Invest in the best quality beef fillet you can find. Look for well-marbled and fresh meat for a tender and flavorful carpaccio.
  • Chilling the Beef: Freeze the beef fillet for about 30 minutes before slicing to make it easier to achieve thin slices.
  • Marinating Time: For a more intense flavor, refrigerate the marinated beef slices overnight. The longer marination time allows the flavors to meld together.
  • Even Slicing: Aim for slices that are approximately 1/8 inch thick and ensure uniformity in thickness for consistent texture and taste.
  • Tenderizing Tip: Gently pound the beef slices with a meat mallet to tenderize the meat and facilitate better marinade absorption.
  • Presentation Matters: Take time to arrange the beef slices artfully on the serving plate. Visual appeal adds to the overall dining experience.
  • Pair with Wine: To enhance the meal, pair the beef carpaccio with a dry red wine or a crisp white wine, according to your preference.
  • Customize Garnishes: Experiment with different garnishes like pine nuts, balsamic glaze, or truffle oil to add your own twist to the dish.
  • Add Fresh Herbs: Sprinkle fresh herbs like thyme or basil over the carpaccio for additional aroma and flavor.
  • Serve on Chilled Plates: Present the carpaccio on chilled plates to maintain its freshness and temperature.
  • Substitute Meat: While beef fillet is traditional, you can try other high-quality cuts like sirloin or tenderloin for a different taste.
  • Vegetarian Option: For a vegetarian version, substitute beef with thinly sliced portobello mushrooms or zucchini.
  • Cheese Substitution: Swap parmesan with pecorino or grana padano cheese for a slight variation in flavor.
  • Vegan Alternative: Omit cheese and Worcestershire sauce, and use vegan parmesan or nutritional yeast to keep the dish vegan-friendly.
  • Citrus Variations: Experiment with other citrus fruits like lime or orange for a twist on the classic lemon flavor.
  • Spice it Up: Add a touch of crushed red pepper flakes to the marinade for a hint of spice.
  • Customize Arugula: Substitute arugula with mixed greens, spinach, or watercress for a different leafy green taste.
  • Different Sauces: Experiment with alternative sauces like a balsamic reduction or a truffle-infused vinaigrette.

Pros & Cons

✅ Delicate Texture❌ Raw Meat
✅ Burst of Flavors❌ Requires Marination Time
✅ Elegant Presentation❌ May Not Suit Vegetarians
✅ High-Quality Ingredients❌ High Cholesterol Content
✅ Customizable Garnishes❌ Not Suitable for People Avoiding Raw Meat


In conclusion, the Nusr-Et Steakhouse beef carpaccio recipe offers a tantalizing journey into the world of exquisite flavors and artful presentations. With its delicate texture, burst of flavors, and high-quality ingredients, this dish promises to impress even the most discerning palates. Whether you’re a seasoned home cook or an aspiring food enthusiast, this recipe allows you to recreate the magic of Nusr-Et Steakhouse right in your kitchen.

As you embark on this culinary adventure, don’t be intimidated by the raw nature of the dish. With proper handling and the freshest ingredients, the beef carpaccio offers a harmonious blend of tastes that are sure to captivate your senses.

The beauty of this recipe lies in its customizability. Feel free to experiment with different garnishes, meat cuts, or even create a vegetarian version that suits your preferences. The art of plating is a canvas for your creativity, and every bite becomes a symphony of flavors, just like at Nusr-Et Steakhouse.

So, gather your ingredients, unleash your culinary flair, and prepare to impress yourself and your guests with this masterpiece. Whether it’s a special occasion or a delightful weeknight indulgence, the Nusr-Et Steakhouse beef carpaccio promises a dining experience that will be etched in your memory.

Don’t hesitate to try out this extraordinary recipe. Embrace the challenge, savor the journey, and delight in the sumptuous rewards. From your kitchen to your plate, this beef carpaccio promises to elevate your culinary prowess and leave you craving for more. Bon appétit!


  • 🍖 Fact 1: The Venetian Inspiration
    • 🎨 Vittore Carpaccio and the Dish’s Name The name “beef carpaccio” is derived from the renowned Venetian Renaissance painter, Vittore Carpaccio. While the dish wasn’t created during his time, it was named in homage to his rich use of red tones, mirroring the vibrant color of the marinated beef slices.
  • 🔪 Fact 2: An Artistic Culinary Creation
    • 🍽️ Nusret Gökçe’s Signature Move Nusret Gökçe, the founder of Nusr-Et Steakhouse, is famous for his dramatic salt-sprinkling gesture, known as the “Salt Bae.” Just like an artist meticulously adorns a canvas, Nusret’s theatrical flair adds a touch of showmanship to the preparation of beef carpaccio, elevating it to an art form.
  • 🌍 Fact 3: A Global Culinary Sensation
    • 🌐 From Turkey to the World Nusr-Et Steakhouse has expanded its empire globally, with branches in various countries, becoming a culinary sensation worldwide. Now, food enthusiasts across the globe can experience the exquisite taste of Nusr-Et’s beef carpaccio without leaving their own city.
  • 🧊 Fact 4: Ancient Roots of Carpaccio
    • ⏳ An Ancestral Dish While Nusr-Et’s beef carpaccio is a contemporary delicacy, the concept of raw marinated meat dates back centuries. The ancient Roman dish “crudus” involved thinly slicing raw meat and marinating it in vinegar, spices, and herbs – a precursor to modern-day carpaccio.
  • 🕶️ Fact 5: The Nusr-Et Experience
    • 🔥 The Salt Bae Extravaganza Visiting Nusr-Et Steakhouse is not just about the flavors; it’s an experience. With the ambiance of a fine dining restaurant and the theatrics of the “Salt Bae” himself, a meal at Nusr-Et is a captivating sensory journey that will leave a lasting impression.


Can I use a different type of meat for the beef carpaccio?

While beef fillet is traditional, you can experiment with other high-quality cuts like sirloin or tenderloin for a different taste and texture.

Is beef carpaccio safe to eat since it’s raw?

The quality of the beef and proper handling are crucial for safety. Use fresh, high-quality beef and follow food safety guidelines to reduce any risks.

Can I prepare the beef carpaccio in advance for a party?

You can marinate the beef in advance and assemble the carpaccio just before serving to maintain its freshness and visual appeal.

Is this recipe suitable for vegetarians?

This particular recipe contains beef, but you can create a vegetarian version by substituting it with thinly sliced portobello mushrooms or zucchini.

Can I adjust the spiciness of the marinade?

Absolutely! You can add more or less Dijon mustard or even incorporate crushed red pepper flakes to adjust the level of spiciness according to your taste.

Can I freeze the beef carpaccio leftovers?

Due to its raw nature, it’s not recommended to freeze beef carpaccio. It’s best enjoyed fresh to preserve its delicate texture and flavors.

What wine pairs well with beef carpaccio?

A dry red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of beef carpaccio. Alternatively, a crisp white wine like Sauvignon Blanc can be an excellent choice.

Can I make a larger batch for a larger group?

Certainly! Adjust the quantities of ingredients proportionally to accommodate the number of servings you need.

Can I use different greens for the garnish?

Yes, feel free to use greens like mixed salad leaves, spinach, or watercress to personalize the dish based on your preferences.

Can I add additional toppings to the carpaccio?

Absolutely! You can get creative with additional toppings such as pine nuts, balsamic glaze, or even shavings of truffle to enhance the overall flavor profile.