In a 10-inch heavy skillet over moderately high heat until hot but not smoking. 

While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. 

Dredge 1 calamari steak in flour mixture, then the egg, back to the flour and finally to the egg again.Shake off excess and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, 

In a non stick pan add 1 tbs of butter and when melted 1 tbs of olive oil. Get the mixture as hot as you can without burning and then immediately add calamari steak.

Sauté coated steaks and now that they will cool off the oil, turn up the heat while once again maximizing heat without burning butter. turning over once, until golden, about 1 minute per side. Transfer to platter and keep warm, loosely covered. Note: You can add oil or butter to cool fat if you feel you are in danger of burning original fat.

Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.

Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter foams , about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.