How Long to Cook Ahi Tuna Steak (Seared Rare, Sushi-Grade) in the skillet
Specification: 1-inch-thick sushi-grade (previously frozen per FDA parasite standard) ahi tuna steaks, patted dry, rubbed with a thin film of neutral oil, salted just before searing
3-Step Execution Protocol
Preheat skillet to Screaming-hot stainless (550°F+ surface, oil at first wisp of smoke). Prepare ahi tuna steak (seared rare, sushi-grade) (1-inch-thick sushi-grade (previously frozen per FDA parasite standard) ahi tuna steaks, patted dry, rubbed with a thin film of neutral oil, salted just before searing).
Cook for 2–3 mins total (60–90 seconds per side, one flip). Flip at the 1-minute mark for even browning.
A ⅛-inch band of grey opaque flesh is visible on each seared face; the entire centre is bright cold red and cool to the touch of a probe. Confirm internal temperature reaches 115°F at the centre — rare, cold-red-inside (this is a sushi-grade preparation; standard FDA seafood 145°F applies if not sushi-grade). Rest for 2 minutes before serving.
FDA Fish and Fishery Products Hazards and Controls Guidance (parasite destruction: –4°F for 7 days minimum before raw or lightly-cooked service); Serious Eats seared tuna testing (60–90 sec per side over screaming heat for a ⅛-inch cooked band). USDA/FDA seafood 145°F applies to non-sushi-grade product.