Thaw swordfish in the refrigerator overnight (if frozen)
Pat steaks dry with paper towels
Season with salt and black pepper; add optional marinade or rub (lemon juice, garlic, olive oil, herbs)
Preheat grill or grill pan to medium-high heat (about 400–450°F / 200–230°C)
Lightly oil the grates or pan
Cook swordfish steaks 3–5 minutes per side (thickness-dependent)
Check doneness: internal temperature 135–140°F / 57–60°C for moist, tender results
Remove from heat and rest 3–5 minutes before serving
For oven method: heat oven to 425°F / 220°C, place in a baking dish, bake 10–14 minutes per 1 inch thickness, flipping once if desired
For pan-sear method: heat oil in a skillet over medium-high, sear 2–3 minutes per side, then reduce heat and cook 2–6 minutes more until done
Avoid overcooking; swordfish becomes dry when cooked much beyond 140°F / 60°C
Serve with lemon wedges, olive oil, fresh herbs, or a sauce (optional)