Featured Seared Ahi tuna steak

[philpom]

A super quick cook cook, a very hot carbon steel pan, avacodo oil and Ahi tuna steaks seasoned with kosher salt and black pepper corns. Delightful!

Served with Bok Choy out of our garden cooked with gochuchang sauce.

Try it and enjoy, cheers!

 

[indaswamp]

Wow! Perfectly cooked Tuna! Nicely done!

 

[millerbuilds]

WI

View attachment 718283

A super quick cook cook, a very hot carbon steel pan, avacodo oil and Ahi tuna steaks seasoned with kosher salt and black pepper corns. Delightful!

Served with Bok Choy out of our garden cooked with gochuchang sauce.

View attachment 718287
View attachment 718286
View attachment 718285
View attachment 718284

Try it and enjoy, cheers!

wow! That turned out perfect!!!
Nice cook,

- Jason

 

[BrianGSDTexoma]

Nice. I just picked up some Tuna to do.

 

[Astralogics]

Nicely done! Makes for a great sandwich too.

 

[Gonna Smoke]

Love me some very rare seared tuna, yours looks great!

Served with Bok Choy out of our garden cooked with gochuchang sauce.

Tell me more about this...

 

[Redicans]

You nailed that!! Looks Great!!

 

[philpom]

Love me some very rare seared tuna, yours looks great!


Tell me more about this...

Ha! I spelled it wrong, should be gochujang, it's a fermented pepper paste in the simplest terms. Koreans put that shtuf on everything. It's potent and a bit savory with an umami flavor. If you go somewhere like H-mart or Zion Market they'll have an entire aisle dedicated to it. Usually sold in 1 to 5 gallon pails. You can find it in smaller quantities which is how we buy it. Essential for making kimchi, a fermented napa cabbage w/korean radishes. Try it, you'll like it.

 

[civilsmoker]

Nicely done!!!!! sounds like a perfect din din to me!

 

[Gonna Smoke]

Ha! I spelled it wrong, should be gochujang, it's a fermented pepper paste in the simplest terms. Koreans put that shtuf on everything. It's potent and a bit savory with an umami flavor. If you go somewhere like H-mart or Zion Market they'll have an entire aisle dedicated to it. Usually sold in 1 to 5 gallon pails. You can find it in smaller quantities which is how we buy it. Essential for making kimchi, a fermented napa cabbage w/korean radishes. Try it, you'll like it.

I've got gochujang, just wondering how you used it with the bok choy...

 

[philpom]

I've got gochujang, just wondering how you used it with the bok choy...

Gotcha!

Blanched the bok choy, sautéed garlic and fresh ginger in a neutral oil, once fragrant added the gochujang and bok choy. A few moments later added a slurry made from soy sauce and corn starch. Continued to agitate until it reached a simmer and thickened. Remove from heat and serve.

 

[JLinza]

That looks perfect. Nicely done

 

[texomakid]

This is eye candy. Perfection!

 

[sandyut]

Nice! Looks delish!

 

[luvcatchingbass]

Saw some good looking yellowfin steaks at a grocery store I like up here, have had good luck in the past. Almost grabbed a couple last night but passed for the time being, after seeing this I might have to grab a couple.
Thanks for sharing

 

[jcam222]

Looks good, reminded me I have about 6 ahi filets in the freezer that are now thawing

 

[philpom]

Nice. I just picked up some Tuna to do.

Saw some good looking yellowfin steaks at a grocery store I like up here, have had good luck in the past. Almost grabbed a couple last night but passed for the time being, after seeing this I might have to grab a couple.
Thanks for sharing

Looks good, reminded me I have about 6 ahi filets in the freezer that are now thawing

How do y'all do yours? I've tried a bunch of ways but only like this I get consistent results.

 

[jcam222]

I prefer to do them on the Blackstone but also use cast iron.

 

[Brokenhandle]

I've never had them but might have to try them after seeing this!

Ryan

 

[luvcatchingbass]

How do y'all do yours? I've tried a bunch of ways but only like this I get consistent results.

I've done screaming hot grill or cast iron, usually simple SPGO but have tried a few different seasonings. I don't make them very often so results are always good but if I don't watch it I can be a little inconsistent. The last one I did I think I used Lane's Q-Nami for seasoning, was not icky :)