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Temp For Tuna Steaks

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Dan in StL
Dan in StL Posts: 254
edited November -1 in EggHead Forum
I have some really nice tuna steaks I'm getting ready to throw on the egg. Fidel has a recipe out there I'm going to try. I just wanted to see if someone can give me a pointer on the temp. I'm thinking this is going to be QUICK sear, direct. But I'm also thinking I don't wanna go to nuclear temps like you would for beef steaks. 375? 400?

Thanks
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Comments

  • lowercasebill
    lowercasebill Posts: 5,218
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    your temps are good watch the grey form use your thermopen and click this for thickness and temp results
    good luck and don't walk away from the tuna B)

    th_0ecbef5b.jpg
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  • Little Chef
    Little Chef Posts: 4,725
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    Dan - I am assuming you are going to cook this rare?? If so, Please, go Nuke Sear! Absolutely, the hotter the grill, the better!! (When we do this in the restaurant, we use a skillet that is literally, smokin hot). Get the egg the nuke stage.... just my two cents.
    Michelle
    Hollywood, FL
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  • lowercasebill
    lowercasebill Posts: 5,218
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    michelle has a point BUT she also has experience that i did not i went with lower temps and the thermopen as it was sushi grade tuna $20+ a pound and i watched it carefull and kept sticking it. if you watched my slide show i found the 100 degree a bit over done,,, that said i am a two time winner of the bubba tim approved carnivore award and i can prove it, raw is good

    a2a3e655.jpg

    as my recently departed mother was fond of saying 'if you can't hear it moo it is over cooked' i am sure that applies to tuna but i don;t know what sound they make :unsure:
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  • Crimsongator
    Crimsongator Posts: 5,797
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    aw, don't let Tim fool you. He did wings with lemon grass inserted in it (wings...with LEMON GRASS). Not very "carnivore" if you ask me. He may be losing his touch.
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  • Bootleg
    Bootleg Posts: 49
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    I don't have the training nor the experience of being any kind of Chef like 'Little Chef' does but my best friend and I have cooked a tuna steak before. I believe we sprinkled the tuna with a flavor of Dizzy Pig and nuked it at like 800+ degrees for 60 seconds a side. DELICIOUS!!! Don't be scared, just NUKE!!!

    Bootleg
    Evans, GA
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  • Dan in StL
    Dan in StL Posts: 254
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    The jury seems to be in. I'm gonna nuke the tuna ever so briefly. I'll let you all know how it turns out.

    Thanks to everyone for the quick replies. I had to finish watching Missouri eek one out of Marquette before I got the show on the road anyway!
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  • Little Chef
    Little Chef Posts: 4,725
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    Gene...His wings are certain proof that Bubba Tim, carnivore and all, is a very versatile cook, and creative as well! :woohoo: Least he didn't revert to SISSY BAKING!! :woohoo: :whistle: Besides, we didnt hear any complaints while you were scarfing down 'said wings'.... :whistle:
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  • lowercasebill
    lowercasebill Posts: 5,218
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    sissy baking ????? i think you meant silcone melting :laugh: :evil:
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  • Crimsongator
    Crimsongator Posts: 5,797
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    Actually, I think it means that Tim takes direction from LC very well. Speaking of that...I saw a lot of talking my Tim and MORE working by LC during the wing cookoff.

    No complaints from me.
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  • Little Chef
    Little Chef Posts: 4,725
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    Low blow, Gene. This is the THANKS I get for helping you with your cornbread and banana bread bakes??? I even helped you make the shortcake...and this is the thanks we get? Sheesh.... And I didnt help Bubba in the wing cookoff. You really think if I did, he woulda got beat by Poot Butt?? I'm tellin ya, it was rigged... :blink: :woohoo: :evil:
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  • Crimsongator
    Crimsongator Posts: 5,797
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    I am just saying you had a game face on and well....bubba had his socializing skills polished.

    If you were in a throwdown with Mike, I would have to make you cook blindfolded and with one hand just to even things up for him. :laugh:
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