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Wish I had some Trump steaks to cook up


 
Clint

Clint

TVWBB Olympian
But all I have are some 6 oz Yellow fin tuna steaks from restaurant depot.

I don't cook a lot of fish so your suggestions are welcome! They had some "sashimi grade" (cure with a grain of salt) next to this....

Anyway...... pan fried it in some avocado oil with some lemon pepper on each side
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3 red potatoes, 3 thick pats of butter, & 3 beers :D
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It was really quite good! Probably better than it looks
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.........on a side note: you might notice the seasoning on this skillet is a little thin........ I made up some Mexican rice a couple weeks ago & stored it in this covered in the fridge....the rice discolored a couple days into it (turned dark) and it was absorbing the seasoning!!! Looks like I'll have to find another method to do that rice.
 
One strange thing I've noticed 2-3 times lately---- I've stored the Mexican rice in this skillet a few times covered in aluminum foil, and I've seen the aluminum foil disintegrate in small splotches - I think that somehow the cilantro is dissolving the foil. I want to experiment with it a little - it sure is hard to find the courage to consume the dish after seeing this.
 
I'd use a stainless steel skillet just because I don't want to loose that great seasoning. Also anything tomato-based seems to also wreak havoc on my cast iron.
 
Looks good Clint. From what I've read you shouldn't store any food in cast iron especially if it has acidic foods such as tomatoes in it. It's okay to cook tomato sauce if you put it in right at the end of the cook. Cooking things that are tomato based for any length of time will screw up the seasoning and can give the food a metallic taste.
Got that info from Americas Test Kitchen.
Since I started seasoning my pans with flak seed oil not much bothers them any more and the seasoning last much longer than cooking oils. Barb fries eggs in them and she just slides them out of the pan like Teflon.
 
The disintegration of the foil is caused by electrolysis. Two,different metals and an acid, in essence you have made a battery. The foil is the "less durable" so it gets eaten by the acid.
 
Some of the best tuna I have ever had was at Harry Soo's BBQ class. He soaked the steak in olive oil overnight then added rub to it and grilled it on all four sides, then rolled it in whit and black sesame seeds. His technique/ recipe is on his website if you are interested.
 
Timothy F. Lewis said:
The disintegration of the foil is caused by electrolysis. Two,different metals and an acid, in essence you have made a battery. The foil is the "less durable" so it gets eaten by the acid.
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Thanks for the explanation! After noticing this phenomenon I read somewhere that cilantro was good for removing heavy metals from the body so I thought somehow it was responsible.


John Solak said:
Some of the best tuna I have ever had was at Harry Soo's BBQ class. He soaked the steak in olive oil overnight then added rub to it and grilled it on all four sides, then rolled it in whit and black sesame seeds. His technique/ recipe is on his website if you are interested.
Click to expand...

Is this the one? I have all the stuff to try it or at least get close...
http://www.slapyodaddybbq.com/2012/01/syd-signature-seared-ahi-tuna-w-maui-onion-dressing/
 
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