Pork shoulder steak w/ light sesame oil and egg yolk sauce
A FEW WORDS…
Dear citizens of earth,
Look, each and every one of us can either choose to self-isolate and let this coronavirus fiasco blow over in a few weeks.
Or, you can continue to meet up with your buddies and talk about dicks and boobs over boozes while dragging your world, correction, our world, into months and months of economic Arma-fucking-geddon.
It’s not really a choice. Because guess what, it’s too late to be South Korea. That ship has sailed.
So go and stay home. Work, watch TV, jerk off, or cook this, whatever. Just don’t be an idiot.
Pork steak enthusiast,
- 1 lb (470 grams) pork shoulder steak 1 1/2~2" thick (see note *)
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 large egg yolks
- 1 clove of garlic, peeled
- 2 tbsp whole milk
- 2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp + 1/8 tsp freshly ground black pepper
- 2 tbsp toasted sesame oil
- 2 tbsp canola oil
- 1 tbsp capers, roughly chopped
- 6 fresh shiso leaves, finely chopped (if unavailable, fresh mint, arugula, tarragon or herbs of your choice)
- Marinate the pork shoulder steak with sea salt and ground black pepper for at least 2 hours to 6 hours in the fridge.
- MAKE SAUCE: Because of the small quantity of the recipe, this is easiest if done with an immersion blender inside a cylindrical container. You can also use a whisk, electrical or by hand, but grate the garlic instead of whole. In a tall container, add yolks, garlic, whole milk, Dijon mustard, sea salt and black pepper. With the immersion blender running (or whisk), slowly drizzle in the toasted sesame oil and canola oil, until a loose and slightly foamy emulsion has formed. The consistency should be much lighter than mayonnaise, more sauce-like. Cover and set aside at room-temperature until needed.
- COOK THE STEAK: Heat a heavy-bottomed or cast iron skillet over medium to medium-high heat. Add canola oil to coat the skillet, then add the steaks. Cook for 6 minutes, flipping every two minutes or so, until all sides of the steaks are medium browned (if your steaks are browning too fast, lower the heat). Add the unsalted butter and thyme and continue to cook, spooning the melted butter over the steaks (you'll want to wear a mitt for this because it'll splatter a bit), until it's golden browned on all sides, about another 2 minutes. Transfer the steaks onto a warm plate and let rest for 3 minutes.
- Cut the steaks in large pieces, which should be medium~medium-well doneness with a faint of pink in the middle. Anything beyond that, you have overcooked your steak.
- Serve the steaks immediately with sesame oil and yolk sauce, chopped capers and shiso leaves (which pairs beautifully with pork). Drizzle a little bit of the pan-fat on top because you mean business.
* Pork shoulder, confusingly also known as pork butt, is a relatively well-marbled cut of pork. Typically used in long stews, pork shoulder can be very tender and juicy when cooked to a medium~medium-well doneness. It is CRUCIAL that the steaks are 1 1/2" ~ 2" thick, preferably located at the fattier region of the cut itself. It can be two separate pieces or one whole piece.