Instructions

1. Remove the ahi from the refrigerator and pat it dry with paper towels.

2. Make a crust for the ahi, if desired. You can go for a play on colors and mix together white and black sesame seeds in a 2-to-1-parts ratio, or mix together a few dried spices. Pour the crust in an even layer on a plate.

3. Coat the ahi with a thin layer of oil and dip all six sides in the spices or sesame seeds. Season it to taste with kosher salt and freshly ground black pepper. If you're not using a spices or sesame-seed crust, you can season the ahi to taste on all six sides with just kosher salt and freshly ground black pepper.

4. Add some oil to a straight-sided, stainless-steel pan -- if you have one. Use a regular saute pan if you don't. Heat the oil over medium-high heat until it shimmers or you see small wisps of smoke coming from it, about five minutes.

5. Lay the ahi in the pan gently by hand or place it on a fish spatula and gently slide it off into the pan. Either way, don't splash the oil.

6. Sear the ahi for 30 to 45 seconds on the two broad sides, using tongs to turn the steak over. Grasp the ahi with the tongs and sear each of the four smaller sides for 15 to 20 seconds each. Don't move the ahi once you place it in the pan, except to turn it.

7. Remove the steak from the pan and place it on a plate to rest for a few minutes before slicing it.

8. Slice the ahi into 1/4-inch wide slices on a cutting board using a non-serrated kitchen knife.