What’s on the Grill

You can Google recipes. Unlimited list of ways to cook it. I tend to do a quick sear in a smoking hot cast iron skillet. And I time it. If steak is say 1 1/2” thick, I’ll do two minutes on side one. 90 seconds side two. Good sear. Perfectly rare in the middle. What Don said for seasoning. I’ll crush some tarragon and add that to the seasoning.

Now. If it’s sushi grade. That opens a whole other bag of worms.
 
iblive said:
You can Google recipes. Unlimited list of ways to cook it. I tend to do a quick sear in a smoking hot cast iron skillet. And I time it. If steak is say 1 1/2” thick, I’ll do two minutes on side one. 90 seconds side two. Good sear. Perfectly rare in the middle. What Don said for seasoning. I’ll crush some tarragon and add that to the seasoning.

Now. If it’s sushi grade. That opens a whole other bag of worms.
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Pan Seared is very good. I had it in Hawaii, not remembering what type of tuna but I am guessing it would have been Blue Fin.
 
ibmorjamn said:
Pan Seared is very good. I had it in Hawaii, not remembering what type of tuna but I am guessing it would have been Blue Fin.
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A year ago while on Maui. Broke down and had Poke. Like you. Not sure what model Tuna. All I know is the lady in the food truck where I got it told the lady in front of me the tuna had been swimming that morning. That’s fresh!!

Oh yeah….. it was amazing. That fish melted in my mouth it was so tender.
 
67plexi said:
The fish was caught yesterday big slabs just flown in from Kona, I'm paranoid my old girlfriend made me eat it raw Japanese restaurant
food poisoning, thinking smoking then can it will try it cooked first.
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I understand where you’re at. Parents made me eat sauerkraut like 60 years ago. I put my dinner back on the plate. Was never made to eat it again by parents. And have never eaten it on my own accord. The aroma curls my stomach. And not a fan of sushi. But I am a fan of tuna. Even “raw.” In Poke it’s not totally raw. It gets marinated for a little bit which tends to “cook” it, so not completely raw. Served over rice with a bunch of fresh veggies. I was skeptical… but it blew me away it was so good.

Still won’t do sushi….. unless it’s for fish bait.
 
I BELIEVE it's best on the rarer side.
About 30 - seconds per side if cut into 1 1/2 inch thick steak // squares . HOT grill.
Sprinkle salt, pepper, sesame seed both sides before grilling.
Drizzle Lemon or Lime on top when done.

That's how I do Ahi.

[ ETA ]
SMOKING is a good idea!
 
JJ119 said:
I BELIEVE it's best on the rarer side.
About 30 - seconds per side if cut into 1 1/2 inch thick steak // squares . HOT grill.
Sprinkle salt, pepper, sesame seed both sides before grilling.
Drizzle Lemon or Lime on top when done.

That's how I do Ahi.

[ ETA ]
SMOKING is a good idea!
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I probably go too long per side… but it still comes out of the skillet with a nice sear and still quite rare in the middle.
 
JohnnyGoo said:
So theres a local fish joint in Astoria Oregon that serves Tuna for its Fish n Chips.Theres a line constantly there.View attachment 101585
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One of our “goals” when we were last in Hawaii was to find the perfect fish taco. Most restaurants used tuna. Gotta be good….. right??? Pretty much to a restaurant…. They over cooked the fish.

Along the way, we figured out after some hit and miss… we make better homemade fish tacos than any we’ve had it a restaurant.
 
Last night dinner at the Chateau. Grilled Tri_tip, Sauteed Beet Greens and Onions. Topped with some Parmesan Cheese. And it's summer. Gotta have an ear of corn. Washed down with a nice red from our favorite New York Winery.

BRFBGrY.jpg
 
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