Ingredients:

  • 4 (6 oz / 170g) Ahi tuna steaks, sushi-grade
  • 1 tbsp (8g) garlic powder
  • 1 tsp (6g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ tsp (1g) cayenne pepper
  • 2 tbsp (30ml) avocado oil
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Pat each tuna steak bone dry using paper towels. Note: Any moisture will steam the fish and ruin the crust
  2. Whisk the garlic powder, smoked paprika, salt, pepper, and cayenne in a small bowl.
  3. Press the spice mixture firmly into all sides of the steaks. Note: Push it in so it sticks during the sear
  4. Heat the avocado oil in a cast iron skillet over high heat until it begins to shimmer and smoke.
  5. Carefully place the steaks in the pan. Listen for a loud sizzle.
  6. Sear for 1.5 to 2 minutes per side without moving them. Look for a deep mahogany crust.
  7. Add the butter to the pan during the last minute of cooking. Watch the butter bubble.
  8. Spoon the melted garlic infused butter over the steaks for 30 seconds.
  9. Remove the steaks from the pan immediately.
  10. Let the fish rest on a plate for 3–5 minutes. Note: This lets the juices redistribute so the center stays tender