You eat a rare steak, right?

Most of the dangers of contaminated meat are ones that reside on the surface. yes, there are some that do not, but in many cases those aren't going to be killed by cooking, anyway. The reason why hamburg is so dangerous raw is that in the grinding the surface is cut up and chopped into the rest of the meat, thereby contaminating everything.

The safest way to handle tartare is to sear the outside of the beef, then quickly freeze it so you can slice that off. You can also do the Lemon Juice/seviche thing, and cut that off as well, although I would hink that would be slightly more risky. Then again, the risk is relative - has vastly more to do with the meat handling, and if it is something you would pick up just on the surface, chances are cooking isn't going to save you.