Print

Perfect Pan-Seared Tuna Steak with Garlic Herb Butter

Two slices of perfectly seared tuna steak, rare in the center, covered in a flavorful herb and spice crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create restaurant-style tuna steaks at home using this simple pan-searing method. This recipe features a rich garlic herb butter that coats the tender, perfectly cooked fish.

Ingredients

Scale
  • 2 (6-ounce) tuna steaks, about 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Pat the tuna steaks completely dry using paper towels. Season both sides evenly with salt and pepper.
  2. Place a heavy-bottomed skillet, such as cast iron, over high heat. Add the olive oil. The oil should shimmer slightly before adding the fish.
  3. Carefully place the tuna steaks in the hot skillet. Sear for 1.5 to 2 minutes per side for rare to medium-rare, achieving a dark crust. Adjust time based on desired doneness.
  4. Reduce the heat to medium-low. Add the butter to the skillet. As the butter melts, add the minced garlic, parsley, and thyme.
  5. Tilt the pan slightly and use a spoon to continuously baste the melting garlic herb butter over the top of the tuna steaks for about 30 seconds.
  6. Remove the tuna steaks immediately from the pan and place them on a cutting board. Let them rest for 3 minutes before slicing against the grain.

Notes

  • For a restaurant-style result, ensure your pan is very hot before adding the oil and fish. This creates the necessary crust quickly.
  • If you prefer a soy-ginger flavor profile, substitute the garlic herb butter with 2 tablespoons of soy sauce, 1 teaspoon of grated fresh ginger, and 1 teaspoon of honey mixed together, basting the fish with this glaze in the last minute of cooking.
  • Tuna cooks fast. Use an instant-read thermometer if you are unsure; 120°F is ideal for rare.

Nutrition

Find it online: https://cookerycommand.com/tuna-steak-recipe-pan-seared-garlic-butter/