How Long to Cook Tuna Steak
Fresh ahi tuna steaks, seared or grilled. Typically served rare to medium-rare.
The Short Answer
On the stove, tuna steak takes 1–2 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Grill
Temperature: 500°F
Time: 1–2 minutes
Rest: 2 minutes
Per side over the hottest part of the grill. Create a crust while keeping the interior rare.
🍳 Stovetop
Time: 1–2 minutes
Rest: 2 minutes
Per side in a screaming hot skillet. Sushi-grade tuna is best served rare (115°F) to medium-rare (125°F). The USDA recommends 145°F for non-sushi-grade fish.
Tuna steaks are best seared hard and fast. Think of it like a steak: you want a crust on the outside and pink (or red) in the middle. Cooking tuna all the way through makes it dry and fishy.
Frequently Asked Questions
Sushi-grade tuna is commonly served rare. For non-sushi-grade tuna, the USDA recommends cooking to 145°F. Know your source and use your judgment.
The Bottom Line
Tuna Steak is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology