Calamari Steak Recipe

Pat the calamari steaks dry with paper towels. If tubes are whole, slice lengthwise and then flatten gently so they are about 1/4-inch thick; score a shallow crosshatch on each side to help tenderize and promote even cooking.

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, red pepper flakes, kosher salt and black pepper. Whisk to emulsify.

Place the calamari steaks in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Marinate at room temperature for 15–20 minutes (no longer than 30 minutes—acid will begin to firm the flesh).

Combine the all-purpose flour and cornstarch on a plate and stir to blend. Lightly dredge each marinated steak, shaking off excess. The coating is minimal — just enough to help form a golden crust.

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add 1 tbs oil and swirl to coat. The pan should be smoking slightly but not burning.

Place the calamari steaks in the hot pan in a single layer, leaving space between pieces. Sear without moving for 1 to 1 1/2 minutes until a golden crust forms. Flip and sear the other side 45 seconds to 1 minute. Total cook time per steak should be about 2–3 minutes — cook just until opaque and firm to the touch. Overcooking will make calamari rubbery.

If using butter, add the butter to the pan in the last 15 seconds and spoon the melted butter and pan juices over the steaks to glaze.

Transfer the cooked steaks to a warm plate and let rest 1 minute. Season lightly with flaky sea salt if using.

Arrange calamari steaks on a serving platter or individual plates. Sprinkle with the reserved chopped parsley and serve with lemon wedges alongside for squeezing.

Serve immediately while hot with sides of your choice (grilled vegetables, a simple salad, or crusty bread).