Sous Vide Tuna

Seared rare tuna is usually raw in the center. With a sous vide cooker, you can evenly heat the tuna to the point where it is starting to firm up, giving it a meatier bite while maintaining a gorgeous, translucent red color and moist texture.

Tuna Steak

The best way to cook tuna steak is seared outside, rare on the inside! Serve with fresh sauces like Salsa Verde for a quick, fabulous fish dinner.

Grilled Rare Tuna Salad With Basil-Tapenade Vinaigrette

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.

Grilled Swordfish Steaks

This basic recipe for grilled swordfish steaks will ensure great results every time.

Grilled Salmon Fillets

Buy the right piece of salmon, prep your grill well, and you'll have success each and every time.

Grilled Salmon Steak Medallions

Perhaps the trickiest thing about grilling salmon steaks are the belly flaps—the parts that look like little legs on each steak. Because they're so thin, they cook the fastest and are easy to break when you attempt to turn or lift the steaks. By evening out the shape of the steaks into rounds, as we do here, the fish cooks more evenly, and broken belly flaps are pretty much a non-issue. Plus they're boneless, which makes eating them that much easier.

Perfectly Grilled T-Bone Steak

The key to the best grilled T-bone steak: Start over low heat, with the tenderloin away from the heat source, then finish it over high.

Tuna and Avocado Salsa

Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town.

The Food Lab's Perfect Grilled Steaks

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...