My girlfriend particularly likes a seared tuna recipe from Alton Brown. It is essentially a spice crusted tuna, blackened to develop a crust, and left raw in the middle. As I particularly enjoy the raw tuna, I attempt to minimize the amount of heat transfer to the middle of the tuna while still developing a nice crust.
I find it takes roughly a minute and a half to two minutes per side to properly blacken the spices. However if I bring the 1 inch thick tuna steaks to room temperature before cooking it, the interior moves well beyond raw. I find however if I take the fish directly from the refrigerator to the oil+spices and then into the pan, I can develop a nice sear without sacrificing the raw interior.
1.) Is there any reason that going directly from the refrigerator to the pan may be a bad idea? Or is the technique valid for what I am looking to achieve?
2.) Is there an alternative that will still allow me to develop a blackened crust and a raw interior while still bringing the fish to room temperature?
Thanks for any input you can provide.