Name: Pork Shoulder Steaks With Horseradish-Mustard Sauce
Yield: 4 servings
Ingredients: 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish; 2 Tbsp. Dijon mustard; 1 Tbsp. whole grain mustard; 1 tsp. honey; Kosher salt; 1 toasted nori sheet (optional); 1 Tbsp. ground coriander; 1 Tbsp. mustard powder; 2 tsp. light brown sugar; 1 tsp. freshly ground black pepper; 1 tsp. garlic powder; Vegetable oil (for grill); 4 (¾"-thick) pork shoulder steaks (1½–2 lb.); Kosher salt; 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish; Special Equipment: A spice mill or mortar and pestle

sliced charred pork shoulder steak with horseradish and mustard

Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

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