Brined Boston Butt Shoulder Steaks with 'Nduja and Honey
The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.
- 1 pack Boston Butt Shoulder Steaks (thawed, removed from package and patted dry with paper towels)
- 750ml water
- 60 grams diamond crystal Kosher salt
- 38 grams granulated sugar
- 4.5 oz pack of Tempesta 'Nduja (sliced into ¼” slices)
- 2 tbsp honey
- 1 cup of mix greens
- 2 tbsp extra virgin olive oil
- 1 lemon juiced
- Salt and pepper, to taste
In a large bowl, mix together water, salt, and sugar with a whisk until dissolved.
Submerge pork shoulder steaks in the liquid and brine for 2-4 hours in the refrigerator.
Remove from brine and pat dry with paper towels.
In a large skillet over medium-high heat sear one side of the shoulder steaks until deeply caramelized, about 2-4 minutes.
Flip shoulder steak to sear on the other side, and top with 2-3 slices of ’nduja.
Flip steaks out onto a plate ’nduja side down.
Drizzle with honey.
Serve with a salad of mixed greens dressed with olive oil, lemon juice, salt, and pepper.