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Pork Shoulder Steak With Honey-Mustard Pan Sauce

Richly flavored pork shoulder steak and an incredibly easy honey-mustard pan sauce are a transcendent combination.
Course Main Course
Cuisine American
Keyword pork, quick dinner
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2


  • 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


  • 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.


•Add a pinch or two of salt if the sauce needs it. This will largely depend on how salty the mustard you use is.
•When searing the steak you want to have it crisp nicely without scorching. The pan shouldn't smoke, and the bits left in the pan should be very dark brown, not black. I wish there was a foolproof way to describe this, but there are too many variables - the precise heat, the sort of pan used, the thickness of the steak, and so on.
•As always when cooking meat, a good digital thermometer (I like the thermopop) is your best friend. It allows a level of precision that cooking by the clock can never match.