Searing Tataki Without a Torch

Tataki is fish or beef seared quickly on the outside and left raw inside, then sliced and dressed with ponzu. You do not need a kitchen torch; a heavy pan does the job beautifully.

Start with a well-chilled block of tuna, salmon or beef. Pat it completely dry and season lightly with salt. For extra texture, press the sides into sesame seeds or cracked pepper.

Heat a cast iron or carbon steel pan until it just begins to smoke and add a thin film of oil. Sear each side for 20 to 30 seconds, using tongs to hold the block on its edges. You are looking for a thin band of cooked color, not a thick gray layer.

Immediately plunge the block into ice water for a minute to stop the cooking, then pat dry and chill for 10 minutes. The cold makes slicing much cleaner.

Slice against the grain, fan the pieces on a plate and spoon over ponzu with scallions, grated ginger or thinly sliced garlic chips.