Ingredients:

  • 2 shark steaks (about 6-8 ounces each), about 1-inch thick (170-230g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 clove garlic, minced (optional)
  • 4 tablespoons unsalted butter, cold and cubed (57g)
  • 2 tablespoons dry white wine (e.g., Sauvignon Blanc) (30 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon fresh parsley, chopped (15 ml)
  • 1 tablespoon fresh chives, chopped (15 ml)
  • 1/4 teaspoon sea salt (1.25 ml)
  • 1/8 teaspoon black pepper (0.625 ml)

Instructions:

  1. Pat shark steaks dry with paper towels. Season both sides with salt, pepper, and minced garlic (if using).
  2. In a small saucepan, combine white wine and lemon juice. Bring to a simmer over medium heat and reduce slightly, about 2-3 minutes. Remove from heat and whisk in cold butter, a few cubes at a time, until melted and emulsified. Stir in parsley, chives, salt, and pepper. Keep warm.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shark steaks to the hot skillet, being careful not to overcrowd.
  4. Sear for 3-4 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check for doneness; aim for an internal temperature of 130-135°F (54-57°C) for a slightly flaky, moist texture. Note that shark will continue to cook slightly after being removed from the pan.
  5. Remove shark steaks from the skillet and let rest for 2-3 minutes. Spoon lemon-herb butter sauce over the steaks and serve immediately.