The Best Way to Cook Tuna Steaks : Steak House Cooking Recipes

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  1. all the experts in the comments section, I bet you all live on pizza and hamburgers, I bet none of you fucking kids, have even eaten tuna fish, unless it came out of a can.

  2. this video is so ugly and his plating is horrible. i am not a chef but i do work in a restaurant and a ‘dish’ such as that is simply unacceptable. also damn that knife needs sharpening

  3. It's funny how everyone here is telling this professional chef how to do his job. I'd hate to be your heart surgeon you'd probably jump up off the table and say I know you aint gonna use THAT scalpel! Did you wash your hands? Omg people you don't know more than a professional that's why you came to an instructional video! STFU…

  4. So this is the steak house I'll never be eating at. We all know sea food has millions of bacteria but this guys uses the same dirty knife to cut the fish after its cook and uses the dirty cutting board. I have worked at restaurants and that would get you fired. You never put cooked meat on raw meat plates.

  5. "We're going for a nice sear. Just leave it alone don't move it". Proceeds to move it.

    "Perfectly seared"
    Uneven sear on both sides.

    "We're gonna cook this one the way I like it, which is a rare rare"
    Cooks to medium.

    Using tongs to move a pan handle is a big no no in the kitchen.

  6. Wow this comment section is ridiculous. To sum everything up:

    – Seared Ahi is meant to be eaten rare with just a slight sear on all sides, similar to high quality beef steak.
    – You can eat it raw and it would be perfectly fine.
    – Raw fish (sushi grade) in fact is one of the most highly regarded culinary experiences in the world because of the array of different flavors different fish can have.
    – There's no worry about cross contamination because it's perfectly fine when consumed raw.
    – The only thing cringy about this video is the gallon jug of oil the professional chef is carrying around

  7. You would think a professional chef would have cooking oil in a smaller squeeze bottle and not have to carry a gallon of oil around the kitchen for no reason.

  8. I used your method and cooked tuna for us for dinner two days ago. We will have a repeat, and next time I will only cook it about 1 minute on each side! But it was still delicious !

  9. That is nasty not even coked properly i wouldn't even touch meat or fish that still has pink in the middle i like to enjoy my meals not end up at the doctors or on the toilet the next day

  10. What's the difference between Kosher salt and table salt? Doesn't it just taste like salt??? Will the miniscule difference destroy the steak???? I NEED ANSWERS!!!!!! I TAKE PILLS AND YOU'RE MAKING IT WORSE!!!!!

  11. High heat to seer, lower the temp once it's on to finish the seer but not cook It through. Canola is good because it has a higher burning temp. This is why we always use canola when searing meat. You don't want to burn your meat. Your flavours will come from seasoning and garnish / sides.

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