Question: How do you generally cook a fish steak?
About the article "Steak", section "Abstract".

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A fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones.
Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones.
Fish steaks can be grilled, pan-fried, broiled or baked.
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Fish steaks from particularly large fish can be sectioned so they are boneless.
While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart.
Fish steaks are less likely to fall apart than fish fillets.
Unlike beef steak, fish steaks are often baked in sauce. 
A steak (from Old Norse "steik", "roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine.
Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak.
Without qualification, the word "steak" generally refers to beefsteak.
Steaks from other animals are usually qualified as, "e.g.
", 'swordfish steak' or 'venison steak'.
National Steak Week is an annual promotion by Beefeater, aiming to raise awareness of the steaks available in the UK and improve the levels of understanding of how to cook the perfect steak. 
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The menu at Peter Luger is sparse, with the focal point being a porterhouse steak sized for two to four.
Additionally, entrees include a rib steak, lamb, fresh seasonal fish and a rotating selection of daily lunch specials.
The restaurant's supplementary dishes include a shrimp cocktail, beefsteak tomato and onion salad (served with steak sauce), home fries, french fries, creamed spinach, broccoli, onion rings, extra-thick bacon, and a variety of desserts.
Steaks are served pre-sliced on an inclined plate so that the fat runs down the plate.
Further, the edges of the plates are heated to approximately 400 degrees Fahrenheit, allowing diners to cook their steak further if they so choose.
Peter Luger also serves hamburgers, which are only available for lunch, which can be served with a thick cut of pork belly bacon for an extra charge.
The restaurant also features its own custom steak sauce which approximates the taste of cocktail sauce and traditional steak sauce, however Luger recommends not using the sauce on its fine steaks but to use it with the salads that accompany the dinner.
Peter Luger also sells its steak sauce by mail order and through retailers around the country.
A Peter Luger gift certificate and a Peter Luger credit card is accepted as a form of payment; regular credit cards are not accepted.