To make simple pan-seared tuna steaks, rub 4 tuna steaks with olive oil, salt and pepper. Let the tuna rest for 20 minutes. Heat a cast-iron skillet over low heat until it's very hot. Add the tuna steaks, and cook them for five minutes per side.
To grill tuna steaks, add them to a resealable plastic bag along with 1 tablespoon olive oil, 2 tablespoons lemon juice and 2 minced cloves of garlic. Season the marinade with 2 teaspoons minced thyme, salt and black pepper. Refrigerate the tuna while it marinates for approximately 30 minutes. Preheat the grill to medium-high heat. While the grill heats, remove the tuna and drain the marinate. Place the tuna steaks on the hot grill and cook them for three to four minutes on either side.
To make The New York Times broiled tuna steak recipe, combine 2 tablespoons soy sauce with 1 tablespoon lemon juice and 2 tablespoons olive oil. Season with salt and pepper to taste, and add 1 teaspoon each grated ginger and dried chopped thyme. Brush the marinade over both sides of the tuna steaks, cover them with plastic wrap, and let stand for approximately 60 minutes. Broil the tuna steaks approximately 4 inches from the heat source for six minutes, turning the steaks halfway through. The tuna should be golden on the outside and pink in the center.