Name: Dry-Rubbed Pork Steaks
Cook time: 30 minutes
Total time: 4 hours 30 minutes
Yield: 8 servings
Ingredients: 2 tsp. fennel seeds; 2 Tbsp. light brown sugar; 4 tsp. kosher salt; 1 Tbsp. smoked Spanish paprika; 2 tsp. garlic powder; 2 tsp. mustard powder (preferably Colman’s English); 1 lemon; 1 orange; 1 (4-lb.) boneless pork butt, cut crosswise against the grain into two or three 2"-thick steaks; 3 Tbsp. grapeseed, sunflower, or vegetable oil

Smoky DryBrined Pork Shoulder Steaks on a platter with charred lemons.

Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. Platter Courtesy of Heath Ceramics.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It’s so good it could even steal the spotlight from turkey on Thanksgiving.) To make the steaks, cut a boneless pork butt crosswise against the grain, or special-order presliced steaks from your butcher.

Recipe notes

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