Tuna Steak
Cast iron screaming hot 1-2 min/side.
Needs blazing heat for seared-rare. The goal is a hard sear on the outside with raw center — only a ripping hot pan can do this.
Step-by-Step
1. Pat dry. Coat in sesame seeds (optional but classic).
2. Season with salt + pepper.
3. Get pan as hot as humanly possible + oil.
4. Sear 1-1.5 min. Don't touch.
5. Flip. Sear 1-1.5 min.
6. Center should be raw/rare (cool and red).
7. Slice immediately against the grain.
8. Serve with soy, wasabi, pickled ginger.
Size & Portion Guide
Thin steak (3/4 inch): 45-60 sec/side — goes FAST.
Standard (1 inch): 1-1.5 min/side.
Thick (1.5 inch): 2 min/side for rare center.
This is sushi-grade fish — the less you cook it, the better.
Total cook time should be under 4 min.
Broil 2-3 min/side for rare.
Don't Have Cast Iron?
Carbon steel is great. Stainless works at high heat. Even nonstick works in a pinch — you just won't get quite as hard a sear. The key is pan temp, not material.
Pro Tip
Sushi-grade only. This is a 2-4 minute total cook.