One inch is the sweet spot for tuna steaks.

Yes, go with one inch (2.5 cm). That thickness gives you enough time to get a good sear on the outside without leaving the center raw and cold (unless you want it rare, which is also fine). Thinner than that—say ¾ inch—and you have to either under-sear or overcook the middle. Thicker than 1¼ inches and you risk a cold core if you’re searing hot and fast.

The trick is a screaming-hot pan, about 90 seconds per side for rare. One inch is forgiving enough that you can pull it off without a timer. Any thicker and you’re better off reverse-searing or slicing the steak in half before cooking.

If you like your tuna cooked through, just slice it thinner and accept it’ll be drier. But for that buttery, barely-cooked interior, one inch is where it’s at.