Lemon Butter Cuttlefish Steaks

I'm not a huge squid fan, but I love cuttlefish, and after using some for my Shumai recipe, I had a piece left over. Not wanting to let it go to waste, I pan-fried it with olive oil, butter, and garlic and finished it with some lemon zest. It ended up being crazy good. The magic is in cutting a cross-hatch pattern into the surface of the steaks. This not only tenderizes them but also creates a ton of surface area for the garlicky lemon butter to adhere to.

In case you're wondering, cuttlefish are an order of Cephalopods related to squid and octopus. Although they look a bit like fat squid, the meat tends to be much thicker (¼-1/2-inch thick) and more tender and flavorful than squid. If you can't find it at your local fish market, you can also try and look for frozen "calamari steaks," which are usually made from larger varieties of squid or from cuttlefish.