Pan-Seared Tuna Steak - For the Carnivore Diet
This pan-seared tuna steak is all about clean animal flavor and perfect texture. A quick high-heat sear in beef tallow builds a savory crust while the center stays rosy and tender. A quick butter baste at the end adds richness and gloss without masking the tuna.
Keep it simple: quality fish, plenty of salt, and heat. Serve it as-is, or finish with an extra spoon of melted butter or marrow for more fat. For a more substantial plate, pair with fried eggs or a few slices of seared beef fat trimmings. Eat it hot; tuna is best with a warm, pink center and can overcook fast.
Tips: Pat the fish very dry and preheat the pan until just smoking for the best crust. If you have time, lightly salt the steak 10 to 15 minutes ahead to dry-brine. Aim for rare to medium-rare for juiciness; remove early as carryover heat finishes the job.
Ingredients
- 1 tuna steak, 6–8 oz (170–225 g), at least 1 inch thick
- 1 tablespoon beef tallow or ghee
- 1 tablespoon unsalted butter (for basting, optional but recommended)
- 3/4 to 1 teaspoon fine sea salt
Instructions
- Pat the tuna very dry on all sides. Season both sides and edges evenly with the sea salt. Let sit 10–15 minutes at room temperature if time allows.
- Preheat a heavy skillet (cast iron or stainless) over high heat until just smoking. Add the beef tallow and swirl to coat.
- Lay the tuna steak in the pan. Sear the first side 45–60 seconds without moving for a deep crust.
- Flip and sear the second side another 45–60 seconds. Use tongs to briefly sear the edges 10–15 seconds each.
- Reduce heat to low. Add the butter to the pan and tilt the skillet, spooning the foaming butter over the tuna for 15–30 seconds to glaze.
- Check doneness: rare (cool-pink center) 95–105°F, medium-rare (warm-pink center) 110–115°F. Remove promptly; carryover heat will finish it.
- Rest 1 minute on a warm plate. Spoon any pan butter over the top.
- Slice across the grain and taste; add a pinch more salt if needed. Serve immediately.