I had a grilling epiphany a few years ago that I would like to share for consideration and discussion.
Myself and many, many, others would assuredly pick a big fat beef steak as their #1 item to cook on a grill outdoors. I like a big, thick, bone-in ribeye cooked medium rare. There are plenty of other steak choices out there to make most people happy.
A great attribute of steaks are in their simplicity to prepare and cook. build a fire, put the steak on it, and viola!
But, there is a problem.
Over the last few years, steaks have exploded in cost, reaching seriously offensive and unaffordable prices with no demonstrable increase in quality. Actually the quality is decreasing in some instances.
At least for me, I have found a very, very, very, viable alternative to beef steaks.
Wild caught ahi tuna steaks.
Finally a fish dish that does not fall apart on the grill and has no discernable "fishy" smell.
Whole tuna steaks have no trace of that canned tuna pet food stench. Your perceptions will be seriously challenged.
I buy frozen wild caught tuna steaks about 1-1/2" thick and six to eight ounces in weight. Let them defrost overnight in the fridge.
About an hour before starting the grill, I will marinade the tuna in a 1/4 cup of soy sauce and 4-5 table spoons of toasted sesame oil. A ziplock bag works well or just marinate them on a plate, turning a few times. I never use salt or pepper.
Put the tuna steaks on a hot grill for about 3-4 minutes a side to attain medium done and develop some nice grill marks. Many people will cook theirs much more rare. That is all up to you. Use a poke test to determine doneness. These will remain surprisingly firm. Much more so than trout or salmon which can fall apart on the grill.
Remove the steaks from the grill and garnish with toasted sesame seeds. I like to serve these with grilled asparagus planks, a small green salad, and a nice Rhine wine.
Finally, wild caught tuna can be considerably cheaper than beef steak which is why I tried tuna in the first place.
Let me know when you have had a chance to try this.
Myself and many, many, others would assuredly pick a big fat beef steak as their #1 item to cook on a grill outdoors. I like a big, thick, bone-in ribeye cooked medium rare. There are plenty of other steak choices out there to make most people happy.
A great attribute of steaks are in their simplicity to prepare and cook. build a fire, put the steak on it, and viola!
But, there is a problem.
Over the last few years, steaks have exploded in cost, reaching seriously offensive and unaffordable prices with no demonstrable increase in quality. Actually the quality is decreasing in some instances.
At least for me, I have found a very, very, very, viable alternative to beef steaks.
Wild caught ahi tuna steaks.
Finally a fish dish that does not fall apart on the grill and has no discernable "fishy" smell.
Whole tuna steaks have no trace of that canned tuna pet food stench. Your perceptions will be seriously challenged.
I buy frozen wild caught tuna steaks about 1-1/2" thick and six to eight ounces in weight. Let them defrost overnight in the fridge.
About an hour before starting the grill, I will marinade the tuna in a 1/4 cup of soy sauce and 4-5 table spoons of toasted sesame oil. A ziplock bag works well or just marinate them on a plate, turning a few times. I never use salt or pepper.
Put the tuna steaks on a hot grill for about 3-4 minutes a side to attain medium done and develop some nice grill marks. Many people will cook theirs much more rare. That is all up to you. Use a poke test to determine doneness. These will remain surprisingly firm. Much more so than trout or salmon which can fall apart on the grill.
Remove the steaks from the grill and garnish with toasted sesame seeds. I like to serve these with grilled asparagus planks, a small green salad, and a nice Rhine wine.
Finally, wild caught tuna can be considerably cheaper than beef steak which is why I tried tuna in the first place.
Let me know when you have had a chance to try this.
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