Pan-Seared Shark Steak Perfection

Pan-seared shark steaks are a delicious and cheaper alternative to swordfish. Shark meat is thick and meaty with a mild, slightly sweet flavour. It is also a good source of low-fat protein. Before cooking, it is recommended to soak the shark in milk to neutralise any odour or strong taste.

To pan-sear shark steaks, preheat a heavy skillet over moderate heat for at least 5 minutes. Meanwhile, pat the shark steaks dry with paper towels and trim away any loose pieces of flesh or skin. Season the shark with salt and pepper or a spice rub, then brush with a high-temperature oil such as safflower oil, grapeseed oil or extra-light olive oil.

Place the steaks in the skillet, searing at a high temperature for the first minute, then reduce the heat to medium and cook for 3-4 minutes. Turn the steaks and cook for a further 3-4 minutes on the other side. The steaks are ready when they are medium-rare in the middle. Remove from the heat and let them rest for 2-3 minutes before serving.

Choosing the right shark steak

Shark steaks are a great alternative to swordfish, offering a similar thick and meaty texture but with a slightly sweeter taste. They are also usually cheaper.

When choosing the right shark steak, there are a few things to consider. Firstly, make sure you are buying from a reputable fishmonger or supermarket. Shark meat can spoil quickly and get damaged if not handled correctly, so it is important to buy from a trusted source. Look for steaks that are juicy and transparent, and avoid those that are flaky.

The ideal shark steak should be a firm, white fish with a light, translucent pink colour. It should have a clean, pleasantly briny smell. If it smells strongly of ammonia, it has likely been improperly handled or poorly processed and should be avoided.

Before cooking, it is recommended to soak the shark steaks in milk to neutralise any gaminess and strong taste. This is especially important if you are using freshly caught shark. If you are short on time, you can skip this step, but it may affect the final taste of your dish.

Finally, when preparing the shark steaks, use a sharp knife to trim away any loose pieces of flesh or skin. Remove any dark meat and skin, as it has a strong, unpleasant flavour and contains bloodlines.

By following these steps, you can be sure to choose the right shark steak for your pan-seared dish.

Preparing the steak

• Before you start cooking, pat the shark steaks dry with paper towels and trim away any loose pieces of flesh or skin.
• Season the steaks with salt and pepper or your choice of spice rub. You can also try a dry rub, but avoid sugary ingredients that can scorch and burn in the pan.
• Brush or spray the steaks lightly with a high-temperature oil such as safflower oil, grapeseed oil, or extra-light olive oil.
• Preheat a heavy skillet or cast-iron pan over medium-high heat. You can also preheat the pan over moderate heat for at least 5 minutes before turning up the heat.
• Place the steaks in the pan, ensuring they are not crowded. If you are cooking multiple steaks, use two skillets or cook them in batches.
• Sear the steaks at a high temperature for the first minute, then reduce the heat to medium.
• Cook the steaks for 3-4 minutes, then turn them over and cook for another 3-4 minutes on the other side. Adjust the heat as needed to prevent burning.
• For thicker steaks, cook until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium.
• Remove the steaks from the pan and let them rest for 2-3 minutes before serving.
• If desired, add butter and aromatics such as garlic, thyme, or rosemary during the last minute of cooking.

Cooking the steak

First, preheat your pan on medium heat and brush with oil. Use just 1/2 tablespoon of oil to reduce splatter. If you're using a cast-iron skillet, heat the pan until hot.

Next, pat the shark steaks dry with paper towels and season generously with salt and pepper or your choice of spice rub. You can also brush or spray the steaks lightly with a high-temperature oil such as safflower oil, grapeseed oil, or extra-light olive oil.

Now it's time to sear the steaks. Place them in the pan, ensuring they're not crowded, and sear each side for 3-4 minutes until a brown crust has formed. If your steaks are thicker, they may need a little longer. If you're cooking multiple steaks, you may need to use two skillets to ensure adequate space.

After searing, use tongs to turn the steaks on their sides and sear the edges for about 1 minute per edge. Then, reduce the heat to medium and add butter, aromatics, and spices to the pan. For example, you could add butter, quartered garlic cloves, and rosemary sprigs, and tilt the pan to spoon the garlic butter over the steaks.

Continue cooking the steaks to your desired doneness. The cooking time will depend on the thickness of the steaks and your desired level of doneness (rare, medium, or well done). As a guide, for a medium-rare steak, cook for 3-4 minutes on each side. For a well-done steak, cook for 10-12 minutes on each side.

Finally, remove the steaks from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy, tender steak.

Enjoy your pan-seared shark steaks!

Resting the steak

When pan-searing a steak, it is best to let it rest for 2 to 3 minutes before serving. This is because the steak will continue to cook even after being removed from the pan, due to the high heat. Resting the steak for a few minutes allows the temperature to even out and prevents overcooking.

For thicker cuts of steak, it is recommended to let the meat rest for 5-10 minutes. This is because the center of a thick steak will be much cooler than the outer edges, and resting allows the heat to distribute evenly.

If you are using the reverse sear method, where the steak is cooked at a low temperature in the oven before being seared in a hot skillet, resting is not as crucial. This is because the low heat of the oven does not draw the juices to the surface of the meat, so they do not need to be reabsorbed in the same way. However, some people still choose to rest their steak for a few minutes before serving, to allow the juices to settle and prevent them from spilling out onto the plate.

When resting a steak, it is important to keep it loosely covered, to prevent the surface from drying out. It should be placed on a wire rack over a baking sheet or cutting board, and left for the desired amount of time before serving.

Serving suggestions

Pan-seared shark steaks are a great centrepiece for any meal. They are a good source of low-fat protein and are usually cheaper than swordfish.

You can serve them with a lemon-butter sauce, and sides such as saffron rice and asparagus with Parmesan. Alternatively, you could try Alfredo noodles and green beans, or even a tomato, balsamic vinegar, and mozzarella topping.

If you're making a larger meal, you could serve the shark steaks with biscuits, quick breads, or cookies.

Frequently asked questions