Pat steaks dry with paper towels. Season both sides generously with salt and cracked black pepper (1/4–1/2 tsp per side), pressing it in so it sticks. Rest at room temperature 5–10 minutes before cooking. Have a heavy skillet ready with olive or peanut oil measured out.

Heat 2 tbsp oil in a heavy skillet over medium-high to high heat until shimmering and nearly smoking. Carefully lay tuna steaks in the pan without moving them. Sear undisturbed 2–3.5 min per side depending on thickness and doneness. For 1-inch steaks: 2 min/side rare, 2.5–3 min/side medium-rare, 3–3.5 min/side medium. Flip once with tongs. Do not press down or move the steaks — this prevents browning and causes juice loss.

Nick the thickest part with a paring knife to check color. Rare: opaque edges, translucent red cool center. Medium-rare: opaque edges, reddish-pink center (52°C internal). For medium, pull at medium-rare and tent with foil 5 minutes—carryover does the rest. Transfer immediately to a board or plates; tent with foil if resting. Slice into 1/4-inch pieces or serve whole. Don't overcook—high heat and precise timing preserve moisture and texture.