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Tuna Steak (Temp and Time)
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East Cobb Eggy
Posts: 1,162
Just bought some fresh Tuna Steaks and am looking for some advice on cooking them.
I understand that I should sear them at 600 degrees, correct?
If so, for how long?
Thanks for the help.
Sincerely,
Greg
I understand that I should sear them at 600 degrees, correct?
If so, for how long?
Thanks for the help.
Sincerely,
Greg
Comments
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Greg, this sounds great! I was hoping to read that it was a fresh catch by you and your son this morning..
Do you eat your Tuna just seared or cooked thru?...not that I have an answer for you on temp/time, just curious. -
As hot and fast as you can. Here's how I do it: Tuna Steaks
Grill the steaks for 30 seconds a side, flip and check. You're shooting for medium-rare where the tuna will gently yield to the touch.
Dave
Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
tuna depends on egg temp and thickness. i watch the gray line form and we like raw meat. center of below pic was 80° thermopen
this was thinner tuna same gray line but closer to 100° in the center.
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Thanks for the feedback, Dave.
A lot of information.
Greg -
Thanks, looks great!!
Greg -
Ron,
I would like to have a seared Tuna Steak.
Looking forward to making this on the EGG, as I have never made tuna, although it is not the product of a catch made by me.
Greg -
Did 2 at 650 for 30 secs. each side. They were gray with a little sear on the outside and raw and cool in the center. Yummy. I used to kill Tuna. Not any more. Steaks were the pre-paackaged ones from Trader Joes. Should be pretty uniform in size and thickenss.
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