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If you’re not on the pork shoulder-steak train already, now’s the time to hop aboard. Inspired by chefs like Patch Troffer, formerly of Brooklyn’s Marlow & Sons, we’ve been treating slabs of gorgeously marbled (and affordable!) pork shoulder the way we would a New York strip—by searing it to a juicy medium-rare. Don’t see pork shoulder steaks at the store? They’re there, we swear, they just might not be cut yet. Politely ask the butcher to take an even, compact hunk of Boston butt and slice it against the grain into ¾"- to 1"-thick slabs. Ta-da—pork steaks! Or if you like: Take one home and do it yourself.
- 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
- 1 Tbsp. whole grain mustard
Steak and Assembly
- 1 toasted nori sheet (optional)
- 1 tsp. freshly ground black pepper
- Vegetable oil (for grill)
- 4 ¾"-thick pork shoulder steaks (1½–2 lb.)
- Tbsp. (packed) drained prepared horseradish
- A spice mill or mortar and pestle
Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
Steak and assembly
If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.
Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.