Why One Inch Is the Best Thickness for Tuna Steaks
- One inch gives you enough time to sear the outside without leaving the center raw and cold.
- Thinner steaks, like ¾ inch, force you to either under-sear or overcook the middle.
- Thicker steaks, over 1¼ inches, risk a cold core when searing hot and fast.
- A screaming-hot pan and 90 seconds per side yields rare tuna at one inch, no timer needed.
- For fully cooked tuna, slice thinner and accept a drier texture.