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9/22/2017 12:11:25 AM
Posted: 11/5/2002 1:26:20 PM EDT
How thick should the steaks be, how hot, & how long to cook/know when done.
Link Posted: 11/5/2002 1:35:04 PM EDT
I make them 1-1 1/2" thick. Use mesquite charcol and a HOT grill and please do not use propane on such delicacies.Propane is for hamburgers and hot dogs. I roll mine in cracked pepper and kosher salt. Grill to medium rare. Present dish with lemon pepper seasoned blanched green beans. Enjoy with your favorite ice cold beer.
Link Posted: 11/5/2002 1:36:05 PM EDT
Tuna and swordfish steaks are best when about 3/4" to 1" thick. Like any fish, it can generally be eaten raw anyway, so the amount of cooking is up to you. If you're looking for the red meat equivalent of "medium" (hot all the way through, but a bit pink on the inside), you can go for about 8 minutes a side. YMMV. The worst thing you can do to tuna or sword is overcook it. It's a pretty dry fish to begin with, and overcooked tuna is a bit like trying to eat balsa wood. Um, er, uh, at least that's what I'm told.
Link Posted: 11/5/2002 2:24:46 PM EDT
[Last Edit: 11/5/2002 2:26:24 PM EDT by FrankSquid]
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