A fairly easy entree, and one of the most delicious ways to enjoy ahi. Measurements are for one 8-12 ounce, 1″ thick steak. Adjust as necessary for a thicker or thinner cut.
- 1 fresh ahi steak, sushi-grade
- 2 Tbsp coursly ground black pepper
- 2 tsp course salt
- Heat a heavy skillet (cast iron is ideal) over medium high heat. Searing the ahi in a skillet on the stove may generate a bit of smoke, if that might be an issue, see my alternate searing method below.
- If you don’t have a seasoned cast iron skillet, put a couple turns of canola oil in the pan. Don’t use olive oil, it can’t handle the high heat needed to sear.
- Alternate method: If you don’t have a good blower on your stove, pre-heat the cast-iron skillet by putting it in a cold oven, then warm it to 500 degrees. Carefully move it outside to a gas BBQ set to high (don’t use this method unless you are using a skillet that can handle this kind of heat).
- While the skillet is heating up, sprinkle the steak with salt, then coat one side with pepper, pressing gently onto the steak so it sticks. Flip the steak, and season the other side in the same way.
- Now that the skillet is up to temp, put the steak(s) on, cooking for 1-1/2 to 2 minutes per side. This will give you the amount of searing you see in the picture. If that’s too rare for you (but really, if you’re buying sushi-grade tuna, this is the right amount of searing), you can sear for 4 minutes a side, but the tuna will be mostly cooked, and not the melt-in-your-mouth tender a light searing imparts.
- And, you’re done! I like to serve with soy sauce and wasabi for dipping, another alternative which is pretty good is to melt 2 Tbsp of unsalted butter, and combine with 1-2 Tbsp of prepared wasabi paste, and use that for a dip. The tuna is also delightful with no sauce, these are entirely optional.
2011-11-11 05:04:00 +0000 UTC