Shark steaks are solid enough to hold up on a grill, especially when you compare them to a flakier fish like flounder. Their short cooking time also means that using a dry method like grilling helps the shark avoid drying out during cooking. Shark steaks -- which, in the U.S., are usually mako shark -- aren't typical homemade entrees, so finding diverse and interesting shark steak recipes is sometimes hard. However, you can follow a recipe for grilling any other sturdy steak-style seafood, such as tuna or swordfish; these are easier to find and perfectly suitable.
Defrost frozen shark steaks by moving them to the refrigerator for 24 hours. Because they have such a short cooking time, shark steaks can't be cooked frozen; their exteriors overcook before the center fully thaws. For faster thawing, fully submerge airtight packages in cold water for about 2 hours, replacing the water every 30 minutes with colder liquid.
Marinate your shark steaks in the refrigerator for 1 to 2 hours if desired. Use an acidic ingredient such as citrus juice or soy sauce to penetrate the meat, but avoid wine, as it may overpower the flavor of the shark. Add some complementary seasoning to the marinade if you use soy sauce, such as minced garlic and ginger. Marinate in a plastic wrap-covered glass dish or sealable plastic bag, turning the shark steaks over halfway through.
Grease the grill with cooking oil and preheat it to medium-high heat.
Season your shark steaks to taste or by following a recipe if you didn't marinate it, or if you're adding complementary flavors. If you didn't marinate, brush on a light coating of cooking oil or melted butter and add some sea salt and freshly cracked black pepper.
Place the shark steaks directly over the hottest part of the grill. Cook them for about 5 minutes per side, turning them carefully with a spatula or tongs. They're done when they're evenly colored throughout and can be easily broken with pressure from a fork.