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Author Topic: I Grilled It: Tuna Steak  (Read 724 times)
jonzr
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« on: Dec 17, 2010 at 21:27 »

Finally did it right - very rare, oh so tender and juicy.  Shoulda snapped a pic.  I've overcooked so many tuna steaks that I'd pretty much switched to salmon which is much more forgiving and easier to tell when it's done.  But I got it right this time.

It was over an inch thick 1lb cut.  Hot grill, cooked closed for less than two minutes and flipped it over for another minute or so to finish it off (open).  After it rested the center warmed up but remained quite rare, slight crust outside, seasoned with sea salt.

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« Reply #1 on: Dec 18, 2010 at 00:59 »

Sounded good till you got to the salt.
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« Reply #2 on: Dec 18, 2010 at 08:51 »

Costco usually has nice thick-cut ahi steaks. 

I like marinating them before searing off.  You can fiddle with marinades, but just hit four components: hot, sour, salty, sweet.  A basic version would be 1 cup soy sauce, a shot of srirachi or other hot sauce, about 1-2 T. of honey or agave nectar, 1-2 T. rice wine vinegar, and 1 t. of sesame oil.  The sesame oil gives it a killer flavor but don't overdo it.  Soak 30 minutes, flipping halfway through to coat.

Remove filets from marinade and pat dry with paper towels.  Heat a cast iron skillet very hot.  Just before adding the filets, add a very small amount of olive oil.  Sear about 2 minutes each side -- you can see the rare part along the side, and remember it will continue to cook off heat, so you're going for a nice coloration.  Take off heat and out of skillet, resting on cutting board under foil about 5 minutes.  Slice into 1/4" pieces on the bias, against the grain.  Fan out on plates.

Excellent as is, or with some combo of toppings (don't overload):

*A drizzle of the marinade.
*A scatter of sesame seeds.
*Thinly sliced scallions.
*Cilantro leaves with lime wedges.
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« Reply #3 on: Dec 18, 2010 at 10:23 »

The shit Jonzr finds in his pool. Unreal.
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jonzr
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« Reply #4 on: Dec 18, 2010 at 15:02 »

I'll try that marinade next time, sounds good.  And pan frying eh?  Maximum Pan Fried ...
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« Reply #5 on: Dec 18, 2010 at 16:07 »

You can certainly grill it, but I'm a charcoal guy and it takes some effort that I'm not willing to expend when the daytime temps are in the 20-30F range.
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« Reply #6 on: Dec 19, 2010 at 10:03 »

I used to be a charcoal guy but propane is sooooo easy plus you can use wood chips.  Even if you don't it still has that grilled flavor.
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leighclay
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« Reply #7 on: Dec 20, 2010 at 10:37 »

Costco usually has nice thick-cut ahi steaks. 

I like marinating them before searing off.  You can fiddle with marinades, but just hit four components: hot, sour, salty, sweet.  A basic version would be 1 cup soy sauce, a shot of srirachi or other hot sauce, about 1-2 T. of honey or agave nectar, 1-2 T. rice wine vinegar, and 1 t. of sesame oil.  The sesame oil gives it a killer flavor but don't overdo it.  Soak 30 minutes, flipping halfway through to coat.

Remove filets from marinade and pat dry with paper towels.  Heat a cast iron skillet very hot.  Just before adding the filets, add a very small amount of olive oil.  Sear about 2 minutes each side -- you can see the rare part along the side, and remember it will continue to cook off heat, so you're going for a nice coloration.  Take off heat and out of skillet, resting on cutting board under foil about 5 minutes.  Slice into 1/4" pieces on the bias, against the grain.  Fan out on plates.

Excellent as is, or with some combo of toppings (don't overload):

*A drizzle of the marinade.
*A scatter of sesame seeds.
*Thinly sliced scallions.
*Cilantro leaves with lime wedges.


Finny, that sounds amazing!
When are you having us over for dinner?
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« Reply #8 on: Dec 20, 2010 at 11:59 »


Finny, that sounds amazing!
When are you having us over for dinner?

It's pretty fool-proof.  By "us," are you referring to, like, the whole MGS board?
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aj_law
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« Reply #9 on: Dec 20, 2010 at 12:13 »

The shit Jonzr finds in his pool. Unreal.

I think you mean, the Mr. & Mrs. Od's koi pond.
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