Easy Grilled Calamari Steak Recipe

Grilled calamari steak is a thick and meaty cut of squid. It grills very quickly. That means timing matters. If the temperature and time are right, the steak will be tender and lightly charred. It will have a bright lemon-garlic flavor. But if you get it wrong, it can become tough in less than a minute. My husband loves calamari Steak, so I have to make this often.

In this grilled calamari steak recipe, I’ll show you how to grill calamari steak from start to finish. You’ll also learn how long to grill calamari steaks based on their thickness. You’ll also find out what calamari steaks are, how to pick a good one, and how to tell when it’s done. That way, you won’t be guessing halfway through dinner.

Recipe Snapshot

Why You’ll Love This Grilled Calamari Steak

• Ready in under 30 minutes, start to finish
• Tender inside with a lightly charred crust
• Bright, Mediterranean lemon-garlic flavor
• Works with fresh or frozen steaks
• Includes a spicy Cajun-style rub for a second flavor option

What Makes This Grilled Calamari Steak Recipe So Good

Tender Inside, Lightly Charred Outside

The calamari steak is thick enough to withstand the heat of the grill. It cooks quickly, so the outside sears fast, while the inside stays tender rather than chewy.

Bright Lemon-Garlic Flavor

The squid’s natural sweetness is beautifully balanced with lemon juice and garlic. The flavor is clean and herbaceous, rounded out with fresh parsley and oregano.

High Heat Keeps the Cooking Time Short

Calamari steaks cook fast over high heat. The exact time depends on thickness, usually just a few minutes per side. They’re not meant to sit on the grill long. If overcooked, they become tough and rubbery.

What Is a Calamari Steak?

Calamari steak is a flattened, pre-cut section of a large squid. It’s much meatier than what you usually think of as “calamari.” The tubes and tentacles are usually thinner and less meaty.

What Part of the Squid Is a Calamari Steak?

Most calamari steaks are made from the squid’s mantle, or main body. The mantle is cut into steak-like pieces and then flattened. As a result, they are thicker and more substantial than small calamari rings.

How to Choose Calamari Steaks

Fresh Calamari Steaks

Fresh steak should have a light ocean scent. It shouldn’t smell fishy or sour. The meat should be moist, but don’t choose anything slimy or discolored.

Frozen Calamari Steaks

Frozen steak is easy to find and usually more available than fresh. The standard method is to thaw it overnight in the refrigerator. If you’re in a hurry, thaw it under cold running water instead.

Are Frozen Calamari Steaks Already Tenderized?

Many frozen calamari steaks are tenderized during processing. Check the label on the package. If it doesn’t say “tenderized,” lightly pound the steak before grilling.

Read More: Barefoot Contessa Stuffed Shells Recipe

Ingredients You’ll Need for Grilled Calamari Steak

For the Calamari Steaks

• 4 calamari steaks, about 6 ounces (170g) each, fresh or thawed frozen
• 1 tablespoon olive oil, for the grill grates
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Lemon-Garlic Herb Marinade

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Ingredient Notes & Easy Substitutions

Fresh lemon juice gives the marinade a brighter flavor than bottled lemon juice. Use bottled if that’s what you have on hand.

Dried oregano works well here and is easy to keep in the pantry. If using fresh oregano, use about twice as much.

Calamari steaks can be fresh or thawed from frozen. If using frozen steaks, thaw them completely and pat them very dry before grilling.

Equipment You’ll Need

• Gas or charcoal grill, or a cast iron grill pan
• Tongs
• Mixing bowl
• Meat mallet or rolling pin
• Sharp knife, for scoring
• Instant-read thermometer
• Paper towels

Step-by-Step: How to Grill Calamari Steak

1. Thaw and Prepare

If the steaks are frozen, thaw them completely in the fridge first. This step is very important, so don’t skip it. Cooking from a partially frozen package will prevent the steak from cooking evenly.

2. Pat Dry

Pat the steaks thoroughly with paper towels to dry them. If there’s any water or moisture on the surface, they won’t brown properly on the grill.

3. Tenderize if Needed

If the steaks haven’t been tenderized beforehand, lightly pound them with a meat mallet. A few light taps can help make the steak more tender.

4. Score to Prevent Curling

Use a sharp knife to cut diamond-shaped slits into the steak. Keep the slits shallow, not too deep, and don’t go all the way through. This helps keep the steak from curling on the grill and promotes more even cooking.

5. Make the Marinade

In a mixing bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt, and pepper. If using a dry rub, mix the spices with one tablespoon of olive oil.

6. Marinate

Coat the steaks thoroughly with the marinade or rub. Coat the steaks thoroughly with the marinade or rub. Let them sit for 15 to 20 minutes while the grill heats. Don’t marinate for more than 30 minutes, as the lemon juice can start to alter the texture.

7. Preheat Grill

Heat your grill or grill pan to 450–500°F (230–260°C). The surface needs to be very hot before the steaks go on.

8. Grill

Place the steaks on the hot grates. Don’t cook by time alone. Use the table below as a guide for cooking based on thickness.

9. Finish and Serve

When the steaks are opaque and firm, remove them from the grill. If you’re using a plain marinade, season with salt and pepper. Then serve immediately.

How Long to Grill Calamari Steaks

Quick answer: Grilling calamari steaks is quick work once your grill is hot enough. Most calamari steaks take 2 to 6 minutes total, depending on thickness. Thinner steaks cook in half that time.

Cooking Time by Thickness

How Long to Grill Each Side

Flip the steak once, not repeatedly. Flipping too often can prevent a proper sear from forming on either side.

What Temperature Should You Grill Calamari Steaks?

Quick answer: Grill calamari steaks over high heat, between 450°F and 500°F. Low heat causes the squid to steam instead of sear, which can lead to a rubbery texture.

Best Grill Temperature

If you’re using a cast iron grill pan indoors, preheat it until it’s smoking hot before adding oil. A properly hot surface gives the steaks a quick sear and better grill marks.

How to Know When Grilled Calamari Steak Is Done

Internal Temperature (145°F)

For food safety, the FDA recommends cooking seafood to an internal temperature of 145°F (63°C). To be sure, use an instant-read thermometer to measure the temperature in the thickest part of the meat.

What Properly Cooked Calamari Steak Looks Like

When properly cooked, calamari appears opaque and white. It has light grill marks on its surface. It feels firm when pressed with tongs, but has a slight pliability.

What Overcooked Calamari Steak Looks Like

If the steak is overcooked, its edges will look more shriveled and dry. It will become hard and firm. It won’t bend easily when pressed.

What I Learned Testing My Grilled Calamari Steak Recipe

My husband really loves calamari. So I make it often. I’ve had plenty of opportunities to test which ingredient makes the biggest difference. When I started developing this calamari steak recipe, I had one goal: no matter how thick the steak was, I wanted to make it as tender as possible.

One night I cooked three different thicknesses of steak at once. The 1/2 inch thick steaks were done in far less time than I expected. I’ve noticed that with thin calamari steaks, just a few extra seconds on the grill can change the texture.

Another mistake I made was trying to tell if they were done just by their color. The steaks looked cooked through, but when I pressed them lightly, I realized they still needed a bit more time. Now I check both how they look and how they feel before taking them off the grill.

The biggest lesson is that the thickness of the steak matters. But taking it off the grill at the right time is just as important. I’ve found that the best results come when you pat the steaks thoroughly dry and grill over very high heat. Now, the biggest things I pay attention to are keeping the steaks dry, using very high heat, and watching the cooking time closely. It’s the core foundation of my ultimate recipe.

Why Does Calamari Steak Become Rubbery?

Quick answer: Calamari steak turns rubbery most of the time because it’s either overcooked or cooked at too low a heat. In both cases, the connective tissue hardens and becomes difficult to chew.

Overcooking

Calamari cooks much faster than proteins like chicken or beef. If you grill it for another 60 seconds, the tender parts will become tough.

Low Heat

Instead of getting a quick sear, the steak slowly cooks in its own juices and can become tough.

How to Avoid Tough Calamari Steak Next Time

Before putting the steaks on the grill, heat it thoroughly. Cook the steaks based on their thickness. Then remove them the moment they turn opaque and firm, not a minute after.

Tips for Perfect Grilled Calamari Steaks

1. Pat the steaks completely dry before marinating
2. Score the surface lightly to help prevent curling
3. Preheat the grill until it’s very hot before cooking
4. Cook according to thickness, rather than one fixed timer
5. Flip each steak only once for even grill marks
6. Serve immediately after grilling for the best texture

What to Serve With Grilled Calamari Steak

Mediterranean Side Dishes

The crisp acidity of a classic Greek salad beautifully balances the rich taste of the steak. Roasted potatoes make a wonderfully filling side dish for any seafood dish.

Sauces and Dips

A drizzle of CAVA Garlic Dressing adds a creamy, garlicky contrast to the charred steak. CAVA Crazy Feta also works well as a rich, tangy dip on the side.

Complete Mediterranean Dinner

Serve it as a full meal with couscous, roasted potatoes, and a light cucumber salad. Keep the side dishes simple so the calamari remains the main attraction!

Grilled Calamari Steak vs. Grilled Calamari

Quick answer: Calamari steaks are thicker, meatier cuts that need scoring and a hotter, more direct sear. Calamari tubes and tentacles are thinner and cook faster. Though total time still depends on size.

When to Choose Calamari Steaks

Choose steaks when you want a substantial, meat-like portion for a main dish. They also hold up well to bolder seasonings like the Cajun rub above.

When to Choose Tubes and Tentacles

Tubes and tentacles cook faster and work well for lighter, quicker meals. If you want that version instead, see my Grilled Calamari Recipe

Nutrition Information

Estimated per serving, based on 4 servings. Nutrition values are calculated from USDA FoodData Central data and the ingredient quantities listed in this recipe. Actual values may vary depending on the exact weight of the calamari steaks, the amount of marinade consumed, and the amount of salt added.

*% Daily Value (DV) tells you how much a nutrient in one serving contributes to a daily diet. Daily Values are based on a 2,000-calorie diet. FDA: How to Understand and Use the Nutrition Facts Label

Nutrition source: USDA FoodData Central

Storage and Reheating

How to Store

Store any leftover calamari steaks in a covered container and put them in the fridge immediately. According to the FDA, seafood must be refrigerated within two hours of cooking.

How Long It Lasts

Store leftovers in the refrigerator for up to 2 days for the best texture and flavor.

How to Reheat

Heat in a pan over low heat for 1 to 2 minutes. Do not use the microwave, as it can overcook the calamari and make it tough.

Grilled Calamari Steak Recipe – Tender, Juicy & Easy to Grill

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

6

minutes

Calories

285

kcal

Total time

26

minutes

Tender grilled calamari steaks with a bright lemon-garlic herb marinade, lightly charred over high heat for a quick Mediterranean seafood dinner.

Ingredients

For the Calamari Steaks

• 4 calamari steaks, about 6 ounces (170g) each, fresh or thawed from frozen

• 1 tablespoon olive oil, for the grill grates

• Kosher salt, to taste

• Freshly ground black pepper, to taste
  
  Lemon-Garlic Herb Marinade

• ¼ cup extra virgin olive oil

• 3 tablespoons fresh lemon juice (about 1 large lemon)

• 1 teaspoon lemon zest

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh parsley

• 1 teaspoon dried oregano

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Directions

• Thaw and prepare: If frozen, thaw the calamari steaks completely in the refrigerator.
• Pat dry: Thoroughly pat the steaks dry with paper towels.
• Tenderize if needed: If the steaks are not already tenderized, lightly pound them with a meat mallet.
• Score: Use a sharp knife to make shallow diamond-shaped cuts across the surface. Don’t cut all the way through.
• Make the marinade: Combine olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt, and black pepper in a bowl.
• Marinate: Coat the steaks with the marinade. Let them sit for 15–20 minutes. Don’t marinate for more than 30 minutes.
• Preheat the grill: Heat the grill or grill pan to 450–500°F (230–260°C). Make sure the cooking surface is very hot.
• Grill: Place the steaks on the hot grill. Cook according to thickness: about 1–1½ minutes per side for ½-inch steaks, 1½–2 minutes per side for ¾-inch steaks, and 2–3 minutes per side for 1-inch steaks.
• Check for doneness: The calamari should be opaque and firm. For food safety, seafood should reach 145°F (63°C) internally.
• Serve: Remove from the grill and serve immediately with fresh lemon wedges, if desired.

Notes

• Pat the calamari completely dry before grilling for better browning.
• Grill over very high heat and adjust the cooking time based on steak thickness.
• Don’t marinate for more than 30 minutes, as the lemon juice can affect the texture.
• Thaw frozen calamari steaks completely before grilling.

FAQs About Grilled Calamari Steak

How Long to Grill Calamari Steaks?

Most calamari steaks take 2 to 6 minutes total, depending on thickness. Thinner steaks cook in about half that time.

How Do You Grill Calamari Steak?

Pat dry. Score it, then marinate for a while. Grill over high heat for a few minutes on each side. When it’s opaque and firm, remove it from the grill.

Why Is My Calamari Steak Rubbery?

A rubbery texture is usually a sign of overcooking or cooking over heat that’s too low. In both cases, the connective tissue hardens instead of staying tender.

Do You Need to Tenderize Calamari Steaks?

Not always. Some frozen steaks are pre-tenderized. If it’s not stated on the package, just give the meat a light tap with a meat mallet.

Can You Grill Frozen Calamari Steaks?

Once the frozen calamari steaks have thawed completely, grill them. Cooking them while still frozen can overcook and burn the outside and leave the inside undercooked.

What Temperature Should You Grill Calamari Steaks?

Grill calamari steaks at 450° to 500°F. High heat quickly browns the outside, preventing the rubbery texture that can result from cooking at lower temperatures.

How Many Calories Are in Grilled Calamari Steak?

Grilled calamari steaks in a lemon-garlic marinade contain about 245 calories per serving. The number of calories may vary slightly depending on the type and amount of marinade.

Can I Cook Calamari Steak in a Grill Pan?

Yes. A cast-iron grill pan is good for indoor use. Before cooking a steak, heat it up thoroughly just like you would an outdoor grill.

Final Thoughts

This is the best grilled calamari steak recipe for getting consistent, tender results every time. If you have a bit of timing sense, grilled calamari steaks come together very quickly. Pat them thoroughly dry. Score lightly with a knife. Cook over high heat. When they turn opaque and firm, remove them from the grill.

If you’d like to pick your own cuts, you can try my Grilled Calamari Recipe (tube and tentacle versions) for a quick weeknight meal.

Next time you’re craving chicken, try this grilled boneless chicken thigh recipe for quick cooking over high heat.

Have you tried grilling calamari steak at home? Comment below and let me know which marinade you used.