Pork shoulder steak w/ toasted sesame oil aioli
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,
*UPDATED ON JAN 16TH, 2022: I’ve changed the sauce recipe to get a thicker consistency, and also the pork steak cooking method to get a more consistent, perfectly-cooked result.
- 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 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp + 1/8 tsp freshly ground black pepper
- 3 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.
- Place the pork shoulder steaks on a baking rack that's sitting on top of a baking sheet. *Insert a thermometer into the center of one of the steaks, then place in the center of a cold oven, then start the oven on 300 F/150 C. Let the steaks slowly heat up until the thermometer reads 140 F/60 C, about 20 to 30 min depending. Then remove the steaks from the oven.
- Meanwhile, make the 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, Dijon mustard, sea salt and black pepper. Heat the toasted sesame oil and canola oil in a small pot until it starts to smoke a little. With the immersion blender running (or whisk), slowly drizzle in the hot oil into the yolk-mixture. The hot oil will semi-cook the yolk, forming an emulsion like thick mayonnaise. Set aside at room-temperature until needed.
- Heat a heavy-bottomed or cast iron skillet over high heat with canola oil, until smoking. Add the pork steaks and 1 tbsp of butter and cook until the first side is golden browned, just a couple min. Turn the steak and add the remaining butter and fresh thyme, and let cook until all sides are golden browned, another couple min. REMEMBER, the steaks are already cooked in the oven. All we're trying to do here is to create a caramelized crust. Let the steaks rest for 5 min (this method doesn't require such a long resting time). Add any juice that came out of the steaks and mix into the sauce.
- 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.