Nutty and crunchy on the outside, perfectly pink in the middle — this seared tuna preparation is a classic for a reason. When Geoffrey Zakarian shared his recipe for sesame-crusted tuna back in ...

While this recipe calls for sesame oil, adding a bit of butter to the pan with the oil will add an incredible buttery richness, if you like. The post How to make seared tuna: Tips, tricks ...

Master the perfect Pan-Seared Tri-Tip Steak with just a few simple steps. With a flavorful steak rub, a beautiful crust, and ...

To reverse sear a steak, you cook the steak low and slow first and finish with a quick sear before serving, the opposite of what you do with a traditional steak cooking method.

Fresh tuna has a meaty texture ... texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked, leave it in the pan for longer.

Heat the skillet over a high flame and coat it lightly with oil. When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other side.

Heat the pan until really hot, then cook the tuna for about 1½ minutes each side so that it’s still slightly raw in the middle, like a rare steak. Serve the tuna with generous spoonfuls of the ...