[EDIT] For the benefit of anyone else looking to cook these, I'll summarize what I did, based on the great advice I got below. Thanks everyone!
Prep.
Fire up the grill. I used half of a large Weber chimney of charcoals in the SnS with reservoir removed. I'm sure any method of two zone fire at medium-high direct heat on one side would be comparable. Since most of this cook was done with lid open, I wasn't terribly worried about the temp on the indirect side.
Unwrap shark steaks and dry them with a paper towel. I did not dry brine, but next time I think I will try that.
Cook.
Front-seared the shark, assuming that they would hit "done" with this alone. As it turns out, this was not the case, and I had to leave them in the indirect zone, lid down for a bit, before coming up to 135 or so. Max warned me not to let them get past 140, and he was right. Owing to uneven shapes of these steaks, the thin bits got tough and rubbery. Next time, I may sous-vide them at 131, and then give them an ice bath before direct grilling.
Sauce.
Henrik gave me the brilliant suggestion of serving this with a Hollandaise. I would never have thought of that on my own, and he was spot on! It was my first time making a Hollandaise, and I was a bit intimidated by what I'd heard of it, but went with this recipe for a foolproof 2-minute Hollandaise by Kenji Lopez-Alt, and it was both easy and delicious. I made this after grilling the shark, and in the time it took, the shark did not get cold. The fresh Hollandaise was also hot.
Result: Owing to the odd shapes of the "steaks," I overshot my temperature on parts of some, but the food was still really good! Next time, I'll try to either find more uniform cuts, sous-vide, or reverse-sear before grilling.
Thank you, everyone who helped out!
Prep.
Fire up the grill. I used half of a large Weber chimney of charcoals in the SnS with reservoir removed. I'm sure any method of two zone fire at medium-high direct heat on one side would be comparable. Since most of this cook was done with lid open, I wasn't terribly worried about the temp on the indirect side.
Unwrap shark steaks and dry them with a paper towel. I did not dry brine, but next time I think I will try that.
Cook.
Front-seared the shark, assuming that they would hit "done" with this alone. As it turns out, this was not the case, and I had to leave them in the indirect zone, lid down for a bit, before coming up to 135 or so. Max warned me not to let them get past 140, and he was right. Owing to uneven shapes of these steaks, the thin bits got tough and rubbery. Next time, I may sous-vide them at 131, and then give them an ice bath before direct grilling.
Sauce.
Henrik gave me the brilliant suggestion of serving this with a Hollandaise. I would never have thought of that on my own, and he was spot on! It was my first time making a Hollandaise, and I was a bit intimidated by what I'd heard of it, but went with this recipe for a foolproof 2-minute Hollandaise by Kenji Lopez-Alt, and it was both easy and delicious. I made this after grilling the shark, and in the time it took, the shark did not get cold. The fresh Hollandaise was also hot.
Result: Owing to the odd shapes of the "steaks," I overshot my temperature on parts of some, but the food was still really good! Next time, I'll try to either find more uniform cuts, sous-vide, or reverse-sear before grilling.
Thank you, everyone who helped out!
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