Brined Boston Butt Shoulder Steaks with 'Nduja and Honey

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


Brining Pork Shoulder Steaks

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.

Adding Nduja to Pork Shoulder Steaks

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.

Pork Shoulder Steaks with Nduja and Honey