Pork T-bone with Apple Mostarda

1. SEASON: Salt and pepper all sides of the pork T-bone heavily.
2. SEAR: With medium-high heat, render some of the fat (trim if too much and use to lubricate the pan). Sear the meat, fat side down first, then each side. Rotate the meat around the pan often, and flip every minute or less. This allows heat to transfer to the center for more even cooking and a better crust.
3. BASTE: Add in a shallot and crushed garlic (leave the skin intact to reduce burning). Add in butter and aromatics like thyme and rosemary (be careful, they will pop and splatter when they first fry). When the butter starts to foam, position your flavor kit behind or on top of the steak so that while basting, you incorporate the cooking aromatics to the steam.
4. REST: Rest the protein on a wire rack or silverware arranged to provide airflow underneath, which prevents steaming the crust. Rest for half the total cooking time (e.g., 16 minutes cooking means 8 minutes resting).
5. SLICE: Slice into thick steakhouse chunks, served with the bone. Eat a corner piece to check for seasoning.
6. PLATE: Spoon on some house-made apple mostarda (from the last video) next to the pork.