Instructions

1. Blot the shark steak dry with paper towels. Surface water interferes with searing. Brush both sides with a coating of cooking oil.

2. Salt and pepper both sides of the shark to taste. Add other desired seasonings. A bit of dried thyme, oregano or dill works well for a simple preparation, for example. Cajun or blackening seasonings add heat, if you want a spicier dish, or use fresh minced garlic or ginger if you prefer these strong flavors.

3. Heat a cast-iron, stainless steel or other heavy-bottomed skillet on a burner over moderately high heat. A quality pan holds and distributes heat well for a quick, clean sear that provides a nicely crisped exterior before overcooking the inner meat. Wait for the pan to become so hot that drops of water immediately sizzle and evaporate.

4. Place the oiled and seasoned shark steak in the pan and leave it in place. Sear it for 3 to 4 minutes, just until the bottom develops a well-browned crust. Turn the shark over with a spatula and sear the other side the same as the first.

5. Reduce the burner to low and turn the shark back over to the first side. Cook it for about another 30 seconds, then turn it again. If you like, add a squirt or two of fresh lemon or lime juice, soy sauce or other complementary liquid to each side of the steak after you turn it.

6. Continue cooking the shark for about another 30 seconds. Cut into the center and confirm that the flesh is opaque all the way through, which indicates it's finished cooking. Take it out of the pan right away so it doesn't overcook.