Perfect Tuna Steaks
Ingredients
- 4 tuna steaks (about 6 oz each, 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed and peeled
- Juice of 1 lemon
- Fresh parsley, roughly chopped, for serving
- Lemon wedges for serving
Instructions
- Remove tuna steaks from the fridge 10 minutes before cooking and let them come slightly toward room temperature.
- Pat the steaks completely dry on both sides with paper towels.
- Mix salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub the seasoning over both sides of each steak.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add olive oil and swirl to coat.
- Place tuna steaks in the pan without crowding. Sear undisturbed for 2 to 3 minutes until a dark crust forms.
- Flip once and cook for another 2 minutes for a pink center, or 3 to 4 minutes for fully cooked through.
- Add butter and smashed garlic to the pan. Spoon the melted butter over the steaks several times as it foams.
- Remove steaks from the pan and squeeze fresh lemon juice over them immediately.
- Rest for 1 to 2 minutes, then top with fresh parsley and serve with lemon wedges.
Notes
Pat the tuna steaks very dry before seasoning — this is the single most important step for getting a proper sear. Wet fish steams instead of searing and you'll miss that crust entirely.