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Ahi tuna salad / Caveman steak

Misippi EggerMisippi Egger Posts: 5,095
edited 2:56AM in EggHead Forum
Two separate cooks here:

Sunday was my oldest daughter's birthday and she wanted seared ahi tuna. Since we had a pretty big lunch, I decided to do this as a salad. I got about 20 ounces of ahi tuna from my 'fish man'. Sesame oil, ponzo sauce, Dizzy Pig Tsunami spin and a little S&P. Then on to a hot half-moon griddle for 90 seconds per side, rested and sliced. Served on an Asian salad, Asian dressing and some Wasabi on the side:

Sidebar: I recently bought a Maverick IR thermometer. I had the half-moon CI griddle on the front half of the grid (to keep from getting burned reaching over the hot lump :ohmy: ). The dome temp read 500*, but the IR thermometer read 830* and 840* on each end of the CI griddle! Obviously the griddle was blocking the heat from reaching the dome thermometer. I just thought it was an interesting reminder that the dome thermometer does not always reflect the cooking temp (sometimes by a large difference). BTW - I did 'shoot' the glowing lump, but it exceeded the 1250* limit of the IR.

Next cook - tonight I hottubbed a 2.3# / 2" thick Choice porterhouse steak, then seasoned with a little Kosher salt and fresh ground pepper. Starting temp was 86* after the hot tubbing. I had fresh lump glowing in the large with a dome temp of 500*.
Threw the steak right onto the lump, got a quick shot and closed the dome for 3 minutes. Flipped and went another 3 minutes.
Dwelled at firering level until internal was 125* (about 8 more minutes).
Ready for a rest of 5 minutes.
Meat trimmed off the bone (too bad I have cats, not a dog): :laugh:
Served with crabmeat saute'd in butter with green onions, garlic, lemon juice, plus saute'd mushrooms and some saute'd fresh asparagus from my Dad's bed. Topped off with one of Jana's great salads and a glass of Cab:
AWESOME meal (Jana LOVED the steak)!!!
Money shot:


  • HossHoss Posts: 14,600
    EGGCELLENT vittles Clark! :) It ALL looks GREAT! Have a few for poor Ole Hoss @ the GCF! :)
  • Austin  EggheadAustin Egghead Posts: 3,880
    Looks great. :P . To heck with the dogs, the bone is the cooks treat in our house. :laugh:
    Large, small and mini now Egging in Rowlett Tx
  • cookn bikercookn biker Posts: 13,407
    Clark, STOP that!!
    Good eats! ;)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little StevenLittle Steven Posts: 28,817
    Great looking cooks Clark! Tuna is a winner.



    Caledon, ON


  • smbishopsmbishop Posts: 1,931
    Southlake, TX, Cowhouse Creek - Gatesville, TX
  • Mr HollowayMr Holloway Posts: 2,034
    Some great meals Clark
    The tuna looks amazing :)

  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks for all the compliments. They were quick and fun cooks (though both consumed considerable amounts of lump) :( :)

    Gotta try searing the tuna on my salt block next time.
  • BeliBeli Posts: 10,751
    Clark it just doesn't get any better than that, sure she loved it and also spending quality family time
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Very impressive, Clark. You sure know how to put together a great plate.

    Did you find the caveman technique added anything to the steak as far as flavor, texture etc? Or was it just about the same as a usual sear or reverse sear? I'm just curious and haven't tried it myself yet.
    Knoxville, TN
    Nibble Me This
  • Misippi EggerMisippi Egger Posts: 5,095
    More a novelty (drama for guests :) ), IMO. The steak was good, and 'The Princess' definitely liked it - which, bacsically is all that counts. :ohmy:

    There was definitely more actually char (burnt meat) than with TRex or other techniques. The char is what some people think might be carcinogenic. Hey, we only eat red meat about every 4-6 weeks, so no risk in excessive exposure to carcinogens from steak! ;)

    I would do it again but would hot tub it to a higher initial temp or use a slightly thinner piece of meat so the sear would complete the cook without the roast/dwell part.

    If you like seasonings or marinades on steak, this would not work.

    I'm ot sure how well a ribeye, with all the fat, would do this way - might be too much burn.
  • LDDLDD Posts: 1,225
    Yes! and Yes!
    context is important :)
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Good point about the ribeye, that's the cut I normally do.

    Thanks for the detailed reply, you pre-answered my next question B)
    Knoxville, TN
    Nibble Me This
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