Ingredients

• 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
• 2 Tbsp. Dijon mustard
• 1 Tbsp. whole grain mustard
• 1 tsp. honey
• Kosher salt
• 1 toasted nori sheet (optional)
• 1 Tbsp. ground coriander
• 1 Tbsp. mustard powder
• 2 tsp. light brown sugar
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• Vegetable oil (for grill)
• 4 (¾"-thick) pork shoulder steaks (1½–2 lb.)
• Kosher salt
• 2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
• Special Equipment: A spice mill or mortar and pestle

Instructions

1. Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
2. If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
3. Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.
4. Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.