Ingredients:

  • 4 ahi tuna steaks, 1-inch thick (1.5 lbs / 680g)
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Remove tuna steaks from the refrigerator 15 minutes before cooking to take the chill off.
  2. Pat every side of the steaks completely dry with paper towels to ensure a proper sear.
  3. Season the tuna steaks generously with salt and black pepper on all sides, including the edges.
  4. Place a cast iron skillet over high heat with neutral oil until the oil begins to shimmer and just barely smoke.
  5. Carefully lay the tuna steaks in the pan. Sear for 1.5 to 2 minutes per side for rare, or 3 minutes per side for medium-rare, until a deep brown crust forms.
  6. Reduce heat to medium. Add the unsalted butter and minced garlic to the pan.
  7. Once the butter foams, stir in the fresh lemon juice.
  8. Tilt the pan and use a large spoon to continuously pour the bubbling garlic butter over the tuna steaks for 60 seconds.
  9. Remove from heat and garnish with freshly chopped parsley.