1 pork shoulder steak 1-1.5 pounds
2 tsp. honey
2 tsp. Dijon mustard
1 tsp. apple cider vinegar
½ tbsp butter
chives a few sprigs
salt and pepper to taste
Instructions
- Put a stainless steel pan on over medium heat. While it’s warming, mix honey, mustard, and vinegar until combined.
- Pat shoulder steak dry with paper towels. Add butter to preheated pan. It should foam. As soon as it begins to brown – which should be quite quickly! – add the shoulder steak
- Cook the steak for 4 minutes, and then flip and cook for approximately 4 more minutes. When the steak reaches an internal temperature of 140° in the thickest part remove it from the pan to rest. (The temperature will continue to rise to at least 145°)
- Remove the pan from heat and add the honey-mustard combination. Use a spoon to scrape the bottom of the pan and to emulsify the melted butter into the sauce. The result should be a smooth, chestnut brown.
- Pour sauce over the steak, garnish with chives and black pepper.
