Best Steak to Take Camping

There are few cooking methods that connect you to nature and your food more closely than on an open fire. This method is an art form and being able to perform it properly will result in incredibly delicious recipes. When cooking over an open flame, it is important to have the right tools for the job. Be sure to have a basic barbecue grill plate, long-handle tongs, a fire stoker, and a steak thermometer. The best steak for cooking on an open fire is ribeye filet on the bone, and we will take a look at some ways to get the best results with this cut of steak.

Grilled Steak

What you need:

  • 2 pounds thick-cut ribeye steaks
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ½ tablespoon garlic powder
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Trim the steaks of any loose fat and let them come to room temperature before grilling.
  2. Mix the salt, pepper, and garlic powder in a small bowl. Rub the steaks down on both sides with Worcestershire sauce until they are lightly covered.
  3. Sprinkle rub over the steak, rubbing it into each side.
  4. Grill the steaks to an internal temperature of 140 degrees Fahrenheit for medium-rare. When the steaks reach this temperature, take them off and let them rest under foil for five minutes. Slice the steaks into strips to serve.

Smoky and Sweet Dirty Steak

What you need:

  • 2 ribeye steaks at room temperature
  • ¼ cup kosher salt
  • ¼ cup fresh black pepper
  • 1 ½ tablespoons cinnamon

Instructions:

  1. Light charcoals in a charcoal chimney and let burn for 10 to 15 minutes.
  2. Spread hot coals over the grilling area and preheat the grill for approximately 10 minutes.
  3. While preheating the coals, liberally season the steaks with salt and pepper on both sides, then season with cinnamon.
  4. Once coals are covered in white ash, use tongs to place steaks on top of the coals.
  5. For rare, let the steaks cook for 3 minutes on the first side, then flip and cook for another 2 minutes. For medium-rare, cook on the first side for 3 minutes, then flip and cook for another 3 minutes. For medium, cook on the first side for 4 minutes, then flip and cook for another 3 minutes.

Campfire Ribeye

What you need:

  • 4 boneless ribeye steaks
  • 2 cups of liquid Au Jus
  • ¼ cup prepared cream horseradish
  • 4 tablespoons of melted unsalted butter

Instructions:

  1. Marinate the steaks overnight in the au jus.
  2. Start a hardwood fire.
  3. Place your cooking grate over the fire at a height where the temperature will be about 400 to 450 degrees at the surface.
  4. Place the steaks on the hot grill and turn after about 7 to 8 minutes.
  5. Brush the steaks on the cooked side with the melted butter.
  6. When the internal temperature reaches your desired level, remove from the grill, and let rest for about 10 minutes.
  7. Garnish with horseradish and serve.

Flat Iron Steak

  • 1 ½ pounds flat iron steak
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 6 tablespoons butter, divided
  • 2 portabella mushrooms, wiped clean, stems and gills removed, sliced
  • ½ onion, peeled and sliced
  • Salt and pepper to taste
  • ¼ cup whiskey
  • ½ cup beef broth
  • 1 green onion, sliced

Instructions:

  1. Preheat a chimney of briquettes and use to make a bed of coals on a burn-free surface. Place a cast-iron pan directly on the coals and allow to heat until it begins to smoke.
  2. Moisten the steak on both sides with Worcestershire sauce and then season with salt, garlic, and pepper.
  3. Add 3 tablespoon butter to the pan, which will smoke and bubble, and quickly add the steak. Sear until the steak browns halfway up the side, about 4 to 6 minutes, and flip. Cook on the other side until your steak hits 5 degrees below your desired internal temperature. Remove steak to a plate, leaving the pan on coals.
  4. Add 2 tablespoons butter to the pan. Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the yellow onion, season with salt and pepper, and cook until the onions are tender, about 5 minutes.
  5. Carefully add whiskey and let it evaporate off, about 1 to 2 minutes. Then add the beef broth while stirring to coat, then allow it to reduce by half. Remove from the heat and stir in 1 tablespoon of cold butter and green onion.
  6. Slice the steak across the grain and top with the mushroom mixture to serve.