Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!
Recipe information
Yield
4 servings
Ingredients
Sauce:
Steak and assembly:
Preparation
Sauce:
Step 1
Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
Steak and assembly:
Step 2
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.
Step 3
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°F, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.
Step 4
Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.
