Pan-Roasted Halibut Steaks

1. Rinse halibut steaks, dry well with paper towels, and trim cartilage from both ends. Adjust oven rack to middle position and heat oven to 425 degrees. When oven reaches 425 degrees, heat oil in 12-inch skillet over high heat until just smoking.
2. Meanwhile, sprinkle both sides of steaks with salt and pepper. Reduce heat to medium-high and swirl oil in skillet to distribute. Carefully lay steaks in skillet and cook, without moving, until spotty brown, about 4 minutes (if steaks are thinner than 1-1⁄4 inches, check browning at 3-1⁄2 minutes; steaks thicker than 1-1⁄2 inches may require extra time, so check at 4-1⁄2 minutes). Off heat, flip steaks using 2 thin-bladed metal spatulas.
3. Transfer skillet to oven and roast until steaks register 140 degrees, flakes loosen, and flesh is opaque when checked with paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Carefully remove hot skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately dolloped with flavored butter or drizzled with vinaigrette.

TRIMMING CARTILAGE FROM HALIBUT
Cutting off the cartilage at the ends of the steaks ensures that they will fit neatly in the pan and diminishes the likelihood that the small bones located there will end up on your dinner plate.

SERVING HALIBUT STEAKS
Remove skin from cooked steaks and separate each quadrant of meat from bones by slipping spatula or knife gently between them.