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Perfect Pan-Seared Tuna Steak with Garlic Herb Butter

Two halves of a perfectly seared tuna steak, showing a bright red, rare center and a dark, seasoned crust.
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Learn how to cook tuna steaks perfectly by searing them quickly to achieve a crisp exterior and a tender, rare center using a simple garlic herb butter.

Ingredients

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

Instructions

  1. Pat the tuna steaks completely dry with paper towels. Season both sides evenly with salt and pepper.
  2. Heat the olive oil in a heavy, oven-safe skillet (cast iron works best) over medium-high heat until the oil shimmers.
  3. Carefully place the tuna steaks in the hot skillet. Sear for 1.5 to 2 minutes without moving them until a deep brown crust forms.
  4. Flip the steaks. Immediately add the butter to the skillet. As the butter melts, tilt the pan and spoon the melted butter over the tops of the steaks for about 1 minute.
  5. Add the minced garlic to the melted butter in the pan. Cook for 30 seconds until fragrant.
  6. Remove the skillet from the heat. Transfer the tuna steaks to a cutting board. Spoon the garlic butter and herbs over the steaks.
  7. Let the steaks rest for 3 minutes before slicing against the grain or serving whole.

Notes

  • For a medium-rare center, aim for an internal temperature of 125°F. For rare, aim for 115°F.
  • If you prefer an Asian flavor, substitute the butter/garlic/parsley step with 2 tablespoons of soy sauce mixed with 1 teaspoon of grated fresh ginger, added during the last minute of cooking.
  • Do not overcrowd the pan; cook steaks one or two at a time to maintain high heat for a proper sear.

Nutrition

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