Pan-Seared Lamb Shoulder Steaks with Garlic Truffle 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 60-630C 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-low. Add the remaining 1 tablespoon of olive oil to the same skillet (if needed, or just use the residual pan drippings). Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

6.Pour in the black truffle vinegar. Bring the sauce to a simmer, stirring constantly and scraping up any fond from the bottom of the pan. Let it reduce slightly, about 1-2 minutes.

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

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