Most kinds of fish have light, delicately textured flesh that's fragile and requires careful handling during the cooking process. A few species, such as shark, are exceptions to that broad rule, combining a mild flavor like other fish with a firm, meaty texture reminiscent of a good steak. This makes shark steaks very grill-friendly, but they're also excellent when pan-seared in a skillet.
Pre-warm a heavy skillet over moderate heat for at least 5 minutes, while you prepare the shark steaks. This preheating is optional, but it means your pan's temperature will quickly rise once you turn up the heat.
Lay your shark steaks on a clean cutting board and carefully pat them dry with clean paper towels. Use a sharp knife to trim away any loose pieces of flesh or skin left behind from the cutting process.
Turn the heat under your skillet to medium-high. Season the shark with salt and pepper or your favorite spice rub, then brush or spray it lightly with a high-temperature oil such as safflower oil, grapeseed oil or extra-light olive oil.
Place the steaks in your skillet, taking care not to crowd them. If you're preparing several, use two skillets to ensure adequate space.
Sear the steaks at high temperature for the first minute, then reduce the heat to medium and cook for another 3 to 4 minutes. Turn the steaks, and cook for a further 3 to 4 minutes on the second side. The steaks should be just barely medium-rare in the middle when perfectly cooked.
Remove the shark steaks from your skillet and let them rest for 2 to 3 minutes before serving.