I finally found the ATK recipe, and it works like a charm. However, it will not make a tough steak tender. Buy a tough piece of meat, cook it perfectly, and it's still tough -- as I found out today with a "special" petite sirloin at $2.99 per pound off regular price at Safeway! (Lord, keep me from Safeway!) The toughest meat I have ever had. But it was beautifully cooked. Here's the recipe: Ingredients: 2 New York strip steaks, at least 1-inch thick Kosher salt 1 teaspoon olive oil, plus 1 tablespoon Freshly ground black pepper 2 nice pats of butter Special equipment: 1 half-size heavy-duty sheet pan 1 wire rack to fit the half-size, heavy-duty sheet pan 1 leave-in meat thermometer How to prepare: 1. In order for this method to work, your steaks should be about room temperature before cooking. Be sure to take your steaks out of the fridge, or from wherever you are storing them, ahead of time. 2. Preheat the oven to 275�. 3. Using paper towels, thoroughly pat your room-temperature steaks dry. Season both sides liberally with kosher salt and rub the olive oil all over them. 4. Position the steaks on the wire rack that you have set in the sheet pan. Insert the meat thermometer probe into the center of one of the steaks. You will want the tip of the probe to be parallel to the steak, so the probe should go in the side of the steak instead of sticking straight up. Make sure not to position the probe tip too close to the wire rack or to the top of the steak. Set the timer to go off at 100�. 5. When the timer goes off, remove the steaks from the oven. Remove the probe. Heat the remaining olive oil over medium-high heat until the pan is nice and hot, and oil is not quite smoking. Sear the steaks on both sides. You should remove them from the pan when they reach an internal temperature of 125� for rare, or 130� for medium rare. While the steaks are resting, the internal temperature should continue to rise about 5 degrees. 6. Place a nice pat of butter and a good grind of black pepper on each steak before serving. Serve and smile. RB

Thanks, Ann, for clarifying the confusion. We refuse to eat longline caught fish & quality restaurants here won't serve it either. It's depleting our natural resources. That's probably why I only see yellowfin (ahi) locally...troll-caught with rod & reel. We live close to Montauk & Montauk is considered to be one of the best fishing grounds in the world. There are many fishermen here using just rod & reel to bring in tuna. Private tuna rigged fishing boats here are all equipped with huge fish boxes with proper refrigeration & because of restrictions when a tuna is landed the boat returns immediately to port to offload so rod & reel caught is also much fresher than longline. Quality east coast restaurants changed their menues to stop serving longline caught fish several years ago. Many either have signs in the windows or printed on the menues that no longline caught fish are served. Here's a quote from Wiki & the link to the whole article. "Overfishing Bigeye tuna are amongst the tuna species most threatened by overfishing. Juvenile bigeye tuna associate closely with floating objects such as logs, buoys and other flotsam, which makes them extremely susceptible to purse seine fishing in conjunction with man-made FADs (Fish Aggregation Devices). Bigeye mature at a later age than other commercially important tuna species such as skipjack and yellowfin tuna, and the removal of large numbers of juvenile bigeye before they reach breeding age is a major concern to fisheries managers, scientists and sport fishermen." From this article... http://www.hawaii-seafood.org/bigeye.html "Availability And Seasonality: The availability of bigeye tuna in Hawaii has increased as a result of an expansion of the domestic longline fleet and an extension of the fleet's fishing range to as far as 800 nautical miles from port." IMO, as consumers we need to stop supporting this mass killing type of fishing or our grandkids will never know the pleasure of watching one of these fish in their natural environment. Man...one on one with a rod & reel against the fish...is a fair fight. Longline hooking is not plus many other fish & ocean mammals are killed in the process. I guess because DH & our friends tuna fish we are very sensitive to this longline issue. There is some longlining here as well; but they have to sell to lesser restaurants. I imagine that most, if not all, of the rod & reel caught Bigeye tuna stay in Hawaii. /tricia Here is a link that might be useful: Hawaiian Bigeye Tuna

I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!

Annie, I marinate it and then dh cooks it outdoors. The salsa is mango, red onion, red serrano pepper, olive oil, lime juice, and cilantro. Blackened Tuna tuna cut into 1 inch thick steaks 4 tablespoons butter 4 tablespoons olive oil 1 tablespoon Paul Prudhomme’s Blackened Redfish Magic 1 teaspoon Tony Chachere’s Creole Seasoning ¼ teaspoon cayenne pepper CUT tuna into steaks. Place in shallow dish (like pie plate). MELT butter in small saucepan over low heat; add olive oil and seasonings. Stir well. Pour over tuna. Flip tuna after covering with marinade. Cover with plastic wrap and refrigerate for 2 hours. HEAT a cast iron skillet for approximately 10 minutes till smoking hot. (This can be done outdoors over a propane burner or indoors with adequate ventilation.) When pan is hot, add tuna and marinade. Cook, turning once, a total of 1 ¾ - 2 minutes for rare, 3 minutes for medium-well done.