Tuna Steak (Temp and Time)

East Cobb Eggy · July 2008

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

Bacchus · July 2008

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.

Davekatz · July 2008

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

lowercasebill · July 2008

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.

East Cobb Eggy · July 2008

Thanks for the feedback, Dave.

A lot of information.

Greg

East Cobb Eggy · July 2008

Thanks, looks great!!

Greg

East Cobb Eggy · July 2008

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

Trailblazer1229 · July 2008

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.

Tuna Steak (Temp and Time)

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