Campfire cast-iron steak & baked potato

Experience the great outdoors with a premium cut of steak, seared to perfection in a scorching cast-iron skillet over open flames, paired with a hearty potato baked in glowing embers.

MEAL CONTENTS (2)

Campfire cast-iron steak

A thick-cut, prime ribeye steak, expertly seared in a blazing-hot cast-iron skillet.

Campfire baked potato

A hearty potato, slow-baked in the glowing embers of a crackling campfire until its skin crisps to perfection and its fluffy interior steams with earthy warmth.

RECIPE

Campfire cast-iron steak

A thick-cut, prime ribeye steak, expertly seared in a blazing-hot cast-iron skillet.

Prep 5 mins

Cook 10 mins

Total 15 mins

Ingredients

Cook Mode

• 1 lb ribeye steak (or whatever weight and cut you prefer)
• 2 tbsp avocado or olive oil
• 2 tbsp butter
• salt and pepper to taste
• 3 - 4 cloves of garlic (optional)
• 1 sprig of rosemary (optional)
• Other spices and/or herbs as desired

Preparation

1

You'll need a bed of hot, glowing coals on which your cast iron will be placed. If you are cooking at the campfire, it will need to have burned long enough to create that bed of coals (about 2 hours) *or* you may instead use charcoal briquettes or lump charcoal in your fire pit.

2

Push a pile of coals to one side of the fire pit and place the cast iron skillet on top of the hot coals. Let it heat up until it is smoking hot. This is crucial for a good sear.

3

While the pan heats, generously season the steak with salt and pepper.

4

Add the oil to the hot skillet. Once the oil shimmers, carefully place the steak in the pan. Sear for 3–6 minutes per side, or until it has a nice brown crust. For a thinner steak, this may take less time.

5

Add butter, garlic, and herbs to the pan. As the butter melts and foams, baste the steak by spooning the butter over it. Move the skillet to a cooler part of the coals to finish cooking to your desired doneness.

6

Once the steak is cooked, remove it from the pan and let it rest for at least 5 minutes. This allows the juices to redistribute, making the steak more tender.

7

Enjoy!

RECIPE

Campfire baked potato

A hearty potato, slow-baked in the glowing embers of a crackling campfire until its skin crisps to perfection and its fluffy interior steams with earthy warmth.

Prep 5 mins

Cook 30 mins

Total 35 mins

Ingredients

Cook Mode

No ingredients.

Preparation

1

Wash and scrub each potato thoroughly. Poke each potato several times with a fork to allow steam to escape during cooking.

2

Rub the entire outside of each potato with butter or olive oil and season generously with salt and pepper.

3

Wrap each seasoned potato tightly in a double layer of heavy-duty aluminum foil. This helps the potato steam and prevents it from charring too quickly.

4

Using long-handled tongs, carefully nestle the wrapped potatoes directly into the hot coals of the campfire. Cover the potatoes completely with more hot coals and ash. Cook for approximately 30 to 60 minutes, turning them every 10-15 minutes to ensure even cooking.

5

Check for doneness by first carefully removing a test potato from the coals using tongs. With a protected hand or tongs, gently squeeze the potato; if it feels soft and yields to pressure, it is likely done. Alternatively, you can use a fork or an instant-read thermometer (which should read around 210°F or 99°C) to check the internal temperature.

6

Allow the potatoes to cool for about 10 minutes before carefully unwrapping the hot foil. Slice the potato down the center, fluff the inside with a fork, and add your favorite toppings such as butter, cheese, sour cream, and bacon bits.