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This was shared and created by one of our amazing customers, S. Davis!

"As usual, I cooked them in the skillets.  I had to use two at a time, as one steak took up the entire cooking surface of each skillet."

  • Oil

  • Kosher Salt

  • Pepper

  • Balsamic Vinegar

  • Fig Preserve (from Red Rock Spring Farmers Market)

  • Package of Date Creek Pork Shoulder Steaks


I took the steaks out of the refrigerator and lightly coated them with oil (very lightly) and sprinkled them with generous amounts of Kosher salt and pepper.


They sat that way for a couple of hours.  At dinner time I inserted my Meater wireless thermometer and  popped both of my large skillets in the cold oven and set if for 500. 

Once the oven and skillets reached temperature, I put the skillets on high burners, threw some oil in the skillets and browned the steaks for two and a half minutes a side. 

After browning, I put the skillets in the oven with the steaks for about ten minutes.

I turned the steaks after five minutes and the wireless thermometer told me when to remove the steaks (I set the internal temp for 145).  When the steaks hit 145 internal temperature, I set them aside to rest and covered them with foil.


While the steaks rested, I pressed six cloves of garlic and threw half in each skillet and stirred with the pork fat. 

Once aromatic, I added some balsamic vinegar and fig preserves that we picked up at Red Rock Springs Farmers market. 

My guess is that I added about 1/3 to ½ cup of the balsamic vinegar and two to three tablespoons of the fig preserves to each skillet.  I let the mixture simmer about ten minutes to reduce. 


OMG it was a great meal!


We LOVE our Date Creek Ranch beef and pork!

created by S. Davis

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