Since calamari is squid, I am trying to imagine how big a squid would have to be to have a part that could be called a steak.

Does the package actually say steak or is it possible that the squid is just packed in a square pack? Like cloudy christine I have never heard of squid steak, but then again there are lots of things I am not familiar with. I bet Lindac would be able to clear this up she is very knowledgable!

If you do a search, there's numerous recipes for calamari steak.

This is one I found at Recipezaar

Ingredients
4 calamari steaks (I buy ones that are pre-pounded)
2 eggs
salt
pepper
flour
Italian seasoned breadcrumbs
canola oil
Directions
1Use a big skillet, place oil in skillet.
2Beat eggs in shallow bowl.
3Put flour in another shallow pan.
4Seasoned bread crumbs in another pan.
5Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
6Fry in hot skillet,turn when brown on first side, brown on other side.
7Serve.
8These COOK FAST-- DO NOT OVER COOK as they will get TOUGH

My mom used to buy calamari steaks. She fixed them similar to Glenda's recipe but minus the breadcrumbs. A dip in seasoned flour followed by a quick saute. If I remember correctly, in the grocery store they came scored to keep them flat and were, indeed, tenderized mechanically. She also used to order it at a favorite Mexican restaurant topped with shrimp in a green chile sauce.

I don't know if it is actually a calamari steak but at a local Japanese restaurant where I've had lunch a few times they serve a salad with calamari. It's one of those places where they cook in front of you. They take a slab o' calamari, it's probably 5" x 4" or thereabouts. They just grill it right on that hot surface, add some seasonings, soy sauce, whatever, then slice it into strips and put it atop the salad.

Sorry I'm not more specific, it's been a while since I've been there. But I always got that salad so I've seen it done a few times. I think you mostly have to be careful not to overcook it but it seems like you can just sort of sear it with seasonings then let it cook through, or cut it into strips and sauté.

Good luck. I'm sure it's going to be really good!

We used to make calamari steaks at the restaurant. I can take them or leave them, myself. I'm not crazy about the texture, and they don't seem to have much flavor, so you will need a sauce of some sort.

An easy, and very popular preparation was Dore style. You dredge the steak in flour, shake it so the coating is thin, dip it in an egg wash and saute it at a medium high heat until the egg coating browns just a little. The egg wash is simply an egg beaten with a little water (appx. 1 T per extra large egg.)

Then you top it with a sauce. A simple lemon caper butter was very popular. Just dice the flesh of a lemon, and mix it and some zest in with soft butter and mix in some capers. Top the calamari with a pat of this just before serving.

A fresh tomato sauce, a little spicy if you like spice is very good with it as well.

Or, an herb cream sauce. We sometimes made a cilantro cream sauce w/ or w/o jalapenos. Or a tarragon cream sauce was very nice also.

I would suggest cutting a small slice off the steak to practice on before cooking the whole thing. Calamari steak goes from relatively tender to rubber in a very short time. It really only takes 3 or 4 minutes total to cook a calamari steak that is between 1/4 and 1/2" thick. It's almost as though you're just heating it through rather than actually cooking it.

Oh yeah, it says steaks, there are actually two, so they are about a half inch a piece thick.

I will do the breading frying, and hopefully it will be memorable enough to let you all know how it turns out.

I told my husband not to just randomly show up with something that weird from the store again. It has to be something we have at least eaten in a restaurant before.