Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
If you’re not on the pork shoulder-steak train already, now’s the time to hop aboard. Inspired by chefs like Patch Troffer, formerly of Brooklyn’s Marlow & Sons, we’ve been treating slabs of gorgeously marbled (and affordable!) pork shoulder the way we would a New York strip—by searing it to a juicy medium-rare. Don’t see pork shoulder steaks at the store? They’re there, we swear, they just might not be cut yet. Politely ask the butcher to take an even, compact hunk of Boston butt and slice it against the grain into ¾"- to 1"-thick slabs. Ta-da—pork steaks! Or if you like: Take one home and do it yourself.