How do you cook it?

[Hurl Bruce]

Decided to grab some tuna steaks. How would you cook those if you had them?

 

[Out of the Rafters at the Q]

Decided to grab some tuna steaks. How would you cook those if you had them?

Hard sear outside, rare middle.

I like a teriyaki-ish glaze spooned over them while you're cooking. Something like soy, brown sugar, and play from there. I'd probably add some hoisin and the whites of scallions--but it's fine if you don't have them on hand. Throw in some sriracha or chili paste if you want to add a bit of heat.

If they're super good, I'd also be fine slicing them sashimi style and making a dipping sauce and calling it a day.

 

[bigking777]

Hard sear outside, rare middle.

I like a teriyaki-ish glaze spooned over them while you're cooking. Something like soy, brown sugar, and play from there. I'd probably add some hoisin and the whites of scallions--but it's fine if you don't have them on hand. Throw in some sriracha or chili paste if you want to add a bit of heat.

If they're super good, I'd also be fine slicing them sashimi style and making a dipping sauce and calling it a day.

Almost perfect for me, OOTRATQ. I use soy, brown sugar and honey along with some fresh grated ginger for my sauce/glaze.
You could also crust them with sesame seeds and sear them.
Slice them sashimi-style like you said and make a slaw salad. I know we've had some bagged Asian chopped salad from the grocery store that was pretty good in a pinch.

Actually had seared tuna last night at Kavana Social Kitchen in North Royalton last night.

 

[Out of the Rafters at the Q]

Almost perfect for me, OOTRATQ. I use soy, brown sugar and honey along with some fresh grated ginger for my sauce/glaze.
You could also crust them with sesame seeds and sear them.
Slice them sashimi-style like you said and make a slaw salad. I know we've had some bagged Asian chopped salad from the grocery store that was pretty good in a pinch.

Actually had seared tuna last night at Kavana Social Kitchen in North Royalton last night.

Gotta get that mixed black and white sesame seed for the outside.

I definitely don't have fresh ginger on hand--used it all to make honey ginger syrup for cocktails. Otherwise, definitely would've gone in the dish recommendation.

I dig the honey. I only use it occasionally when making what I like to call "random asian sauce." I typically throw in some fish sauce and sesame oil as well.

Asian slaw is super easy. Cabbage, carrot, rice wine vinegar, a touch of toasted sesame oil, sprinkle of sugar.

Kavana's awesome. Just down the street from me too They were one of the places in the area I routinely supported during quarantine--Cantine and Salted Dough were the others.

 

[NorthCoastBias]

Will absolutely co-sign Cantine. Wife and I are actually planning on going there this weekend haha.

 

[Out of the Rafters at the Q]

Will absolutely co-sign Cantine. Wife and I are actually planning on going there this weekend haha.

They might have the best fries in the area.

 

[NorthCoastBias]

They might have the best fries in the area.

They’re so damn good. Perfectly cut, well seasoned and that sriracha aioli is primo.

 

[el_capitan]

I'm attempting a brisket for the 4th. I've never done one on a pellet smoker before. This could be an expensive mistake. I'll be leaning heavily on the Texas crutch. Not sure if I want to go with butcher paper or foil. Just a simple salt/pepper/garlic rub.

On a different note, I'm a dry brine convert for boneless chicken breasts. So much simpler than breaking out the scales for a wet brine and it tastes as good if not better.

How did it turn out? I’ve also got a pellet smoker and have done a fair share of briskets on it. I’ve done both “low and slow” and “hot and fast” briskets, and don’t really find much difference between the two. So I usually opt for the hot and fast method unless I’m in the mood to get up super early and enjoy the morning.

 

[Randolphkeys]

Decided to grab some tuna steaks. How would you cook those if you had them?

Just read this. You sum-bitch you. I hope you don't read my post and turn your steaks into Starkist.

Made a Denver cut steak with a reverse sear. I guess the cut comes from the small end of a prime rib, never saw it before. In the sous vide bag I usually put rosemary and garlic with olive oil, this time I was lazy and used Montreal Steak seasoning. After I pulled the sous vide bag the steak was at 135°. I'm still trying to time sous vide better when I use a higher water temp for a quicker cook. The one brilliant move I made was cutting up fries and putting them in the oil/tallow of the bag for ten minutes, then tossing them in 425° oven for a half hour. Beef fat fries are killer.

 

[FiveThous]

Just read this. You sum-bitch you. I hope you don't read my post and turn your steaks into Starkist.

Made a Denver cut steak with a reverse sear. I guess the cut comes from the small end of a prime rib, never saw it before. In the sous vide bag I usually put rosemary and garlic with olive oil, this time I was lazy and used Montreal Steak seasoning. After I pulled the sous vide bag the steak was at 135°. I'm still trying to time sous vide better when I use a higher water temp for a quicker cook. The one brilliant move I made was cutting up fries and putting them in the oil/tallow of the bag for ten minutes, then tossing them in 425° oven for a half hour. Beef fat fries are killer.

View attachment 6046

Looks amazing, I have only seen Denver cuts once or twice but I’ve enjoyed them when I’ve picked them up in the past.

 

[Randolphkeys]

Looks amazing, I have only seen Denver cuts once or twice but I’ve enjoyed them when I’ve picked them up in the past.

It's a cool cut, main reason I bought it and posted a picture. It's basically a 2-3 pound ribeye with a weird shape, but the marbling is right there with a ribeye. I had to cook it medium because of my kids... It would have been insane rare.

 

[bigking777]

Going to have to check out Cantine.

Hit Salted Dough a couple times. Actually bought 12 pounds of dough from them last month. Had a party and made 24 individual pizzas on the grill.

 

[bigking777]

Will absolutely co-sign Cantine. Wife and I are actually planning on going there this weekend haha.

We might check it out this weekend too.

 

[The Oi]

Got ahold of some guanciale (pork cheek) and pork cheek bacon.

I love bacon, but pork cheek bacon is better than any standard bacon I’ve had. It is silky smooth.

Used the guanciale to make spaghetti alla gricia which is pretty simple.

Spaghetti
White wine
Guanciale
Romano

Then I brought your sister some flowers and banged her.

 

[Out of the Rafters at the Q]

Got ahold of some guanciale (pork cheek) and pork cheek bacon.

I love bacon, but pork cheek bacon is better than any standard bacon I’ve had. It is silky smooth.

Used the guanciale to make spaghetti alla gricia which is pretty simple.

Spaghetti
White wine
Guanciale
Romano

Then I brought your sister some flowers and banged her.

I'd add some green bitterness to round out that dish. Spinach or rupini.