0.75-Inch Ahi Tuna Steak, Medium: Pull Temp & Cook Time
A 0.75 inch tuna steak cooked medium needs about 5 min over 375 °F / 190 °C — roughly 2 minutes per side. Pull it at 125 °F / 51 °C; carryover takes it to 130 °F. Rest 3 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 0.75 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 375 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 2 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 5 minPull at 125 °F / 51 °CProbe the centre from the side, not the top — you want the true core reading.
- + 3 minRest, then sliceIt climbs the last 5 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 0.75 inch tuna steak, same doneness — only the heat changes. Treat it like a rare steak, not like fish. The whole technique is a screaming hot surface and a cold center.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 375 °F / 190 °C | 5 min | 125 °F | 3 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Ahi Tuna Steak temperature chart
| Doneness | Final temp | Pull at (0.75 inch) | Looks like |
|---|---|---|---|
| Rare (seared) | 110 °F / 43 °C | 105 °F | Cool raw center, thin seared band. The classic restaurant service. |
| Medium Rare | 120 °F / 49 °C | 115 °F | Warm red center. |
| Medium | 130 °F / 54 °C | 125 °F | Pink throughout — past this tuna turns dry and chalky. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 0.75 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 0.75 inch tuna steak be pulled at for medium?
Pull at 125 °F / 51 °C. Carryover cooking adds about 5 °F while it rests, landing on the 130 °F / 54 °C that defines medium.
How long does it take?
About 5 minutes using direct grilling at 375 °F. Times assume the meat starts fridge-cold and the lid stays closed.
How long should it rest?
3 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.