Pan-Seared Lamb Shoulder Steaks with Truffle Vinegar Sauce

1.Pat the lamb shoulder steaks dry with paper towels. In a small bowl, combine garlic powder, onion powder, MSG, black pepper, and salt. Season both sides of the lamb steaks generously with the spice mixture.

2.Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering. Carefully place the seasoned lamb steaks in the hot skillet.

3.Sear the lamb steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness. The internal temperature should reach 60-63°C for medium-rare. A nice brown crust should form.

4.Remove the lamb steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-7 minutes while you prepare the sauce.

5.Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced shallot and cook for 1-2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.

6.Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

7.Pour in the beef broth and black truffle vinegar. Bring the sauce to a simmer, stirring constantly and continuing to scrape up any fond from the bottom of the pan. Let it reduce by about one-third, until slightly thickened, about 3-5 minutes.

8.Remove the skillet from the heat and whisk in the unsalted butter until it's fully incorporated and the sauce is glossy.

9.Slice the rested lamb steaks against the grain. Serve immediately, drizzled generously with the truffle vinegar sauce. Garnish with fresh chopped parsley if desired.