Pork Shoulder Steaks With Horseradish-Mustard Sauce

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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.

Ingredients

Sauce

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

Special Equipment

A spice mill or mortar and pestle

Recipe Preparation

Sauce

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.

Reviews SectionDelicious and easy. Didn’t have any nori. Subbed finely chopped garlic for garlic powder and some wasabi for horseradish cause I couldn’t find any at the grocery store. Seared in my cast iron on the stove with the vent on high. So fire.AnonymousSan Francisco06/18/20Excellent! I subbed ginger for the horseradish (one of the very few ingredients I just don’t like) and it was very tasty.Smbarber85Indiana 06/13/20This was so good! I used both bone-in pork shoulder steaks and bone-in pork loin chops for a comparison and, while both were fantastic, the pork steaks were my group's favorite. Cannot wait to make this again.AnonymousJacksonville, FL06/08/20