Shio Koji-Marinated Pork Shoulder Steaks

• Two 1 1/4- to 1 1/2-lb. boneless pork shoulder steaks, cut 1 1/2 inches thick (see Note)
• 1/2 cup shio koji
• Kosher salt
• 2 teaspoons canola oil, preferably cold-pressed

1. In a very large resealable plastic bag, coat the pork steaks with the shio koji.
2. Seal the bag, pressing out the air.
3. Set the bag in a baking dish and refrigerate overnight.
4. Let the pork stand at room temperature for 30 minutes before cooking.
5. Remove the pork from the marinade; scrape off any excess.
6. Season the pork with salt.
7. In a cast-iron skillet, heat the oil until shimmering.
8. Add the pork steaks and cook over moderately high heat, turning once, until lightly charred, 2 minutes per side.
9. Cover the skillet and cook over low heat, turning once and wiping the moisture from the bottom of the lid, until an instant-read thermometer inserted in the thickest part of the steaks registers 135, 10 minutes.
10. Transfer the steaks to a carving board and let rest for 5 minutes.
11. Slice the steaks across the grain and serve.

boneless pork shoulder, shio koji, kosher salt, canola oil

Taken from www.foodandwine.com/recipes/shio-koji-marinated-pork-shoulder-steaks (may not work)