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

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You can cook tuna steaks in a few different ways depending on your preferences. Find out about the best way to cook tuna steaks with help from a professional chef in this free video clip.

Expert: Ted Pryor
Bio: Ted Pryor is a chef from Michael Jordan’s Steak House in New York City.
Filmmaker: Joanes Prosper

Series Description: You can turn your very own kitchen into a five star grille and cook delicious steaks with a few key tools and preparation tips. Find out how to bring steak house cooking into the home, with the right recipes, with help from a professional chef in this free video series.

20 COMMENTS

  1. 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.

  2. "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.

  3. 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

  4. 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.

  5. 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 !

  6. Dear Ted: This looks like a simple yet wonderful way of searing tuna. I'll give it a try. Thank you. James Chan, Philadelphia

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