Although actual steak can be used in the Tartare, it is chopped finely, sometimes at the table by the host. Today, a good quality ground beef is usually substituted. Served with raw egg, chopped onions, occasionally capers and Worcestershire to taste...
the term your looking for is Blue ...I have served it a few times ..each time I have wanted to puke !!
I have always found it was the "yuppy" kind of guy ..out with his work mates who orders it.
Both blue steak (cooked outside and raw in the middle) and steak tartare are beautiful and don�t listen to anyone you who says different.
I had steak tartare in Paris with a raw egg yolk on top the last time i was there. It was stunning and was one of those meals I can still taste right now.
Basically beef and lamb etc can be eaten raw. Just make sure its as fresh as possible and with little fat.
Keep your mind open when it comes to food and you wont go wrong