A good piece of ahi barely needs cooking. The goal is a thin, dark crust and a center that stays raw and cool. Done right, it takes about ninety seconds.
What you need
- One block of sashimi-grade ahi, about an inch and a half thick
- A neutral oil with a high smoke point
- Flaky salt and cracked pepper, or a coat of toasted sesame seeds
Method
- Pat the ahi completely dry. Season all sides just before it hits the pan.
- Heat a heavy skillet over high until it is just smoking, then add a thin film of oil.
- Lay the block down and do not move it. Sear 45 to 60 seconds per side, edges included, until a crust forms.
- Rest one minute, then slice against the grain with a sharp knife.
Serve with shoyu, fresh wasabi, and a squeeze of lime. The center should be ruby red and cool. If it is warm in the middle, the pan was not hot enough.