I’ve smoked and grilled loads of steak however one in all my favourite strategies is what I name campfire steak strips. That is such a straightforward technique to put together dinner if you’re tenting with a bunch.
The steak is pre-cut and pre-seasoned and everybody can cook dinner their very own strips of steak over the hearth utilizing a stick, campfire fork and even lay them on a grate over the hearth.
They’ll cook dinner the steak to their stage of executed and since everyone seems to be cooking their very own steak, all I’ve to fret about is a facet or two comparable to baked potatoes, roasted corn, and many others.
Right here’s directions for making ready and cooking campfire steak strips.
- Prep Time: quarter-hour
- Dry Brine Time: 2 hours
- Cook dinner Time: 5-10 minutes
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I want flat iron steak over some other form of steak. There may be little fats and you’ll slice them up into strips in a jiffy.
Within the absence of flat iron steaks, I like NY strips however in fact you can additionally use sirloin. Ribeye tends to have an excessive amount of fatty areas and received’t make good strips.
I want steak that’s ¾ inch thick or much less. Flat iron steaks are sometimes ½ inch or much less and work completely.
In case you use flat iron steaks for these, you’ll seemingly don’t have any trimming to do. In case you use NY strips or sirloin you could have some fats on the perimeters that may should be trimmed off.
Marbling throughout the meat is nice however chunks or layers of fats across the edges should be trimmed off.
As soon as that is executed, you might be prepared to maneuver on.
Freezing the steak for 30-45 minutes can actually assist with the slicing however I often don’t fear about this.
If the steak is ½ inch thick or much less, I’ll slice them about ¾ inch broad. That is usually the case with flat iron steak.
In taking the photographs for this, we had to make use of NY strips that had been round ¾ inch thick so we sliced them solely ¼ inch thick alongside the longest facet.
There are not any arduous and quick guidelines about this, simply what I’ve discovered to work greatest over time.
If I’m out on the campsite doing this, I’ll usually lay the steak on paper plates and do the salting that manner, as soon as I get all of them salted, I place the steak into zip high baggage and put the bag into the ice chest for two hours to maintain the meat chilly whereas it brines.
In doing this at residence, I lay them out flat on a pan with a rack and dry brine them correctly.
The professionals suggest ½ teaspoon of coarse kosher salt per pound of meat. I not often measure however fairly look ahead to visible cues to inform me when the salt is true.
Right here’s the proper quantity of salt for these ¼ inch thick items of NY Strip steak.
As soon as salted, depart the pan with the strips of steak on the counter for about 20 minutes till the salt begins to tug moisture from the steak to the floor.
See the moisture puddling? By no means will get previous!
As soon as that occurs, apply a really skinny coat of Jeff’s Texas model rub onto the highest floor of the strips for a little bit additional taste.
Place the pan into the fridge for two hours throughout which era the salty, seasoned moisture that obtained pulled to the floor, will likely be reabsorbed into the meat.
Thread the meat onto campfire forks or sharp sticks. I often let everybody do that nevertheless they see match, even the children take pleasure in this course of.
Maintain the meat about 12 inches above the hearth and if you hear scorching, it’s time to rotate the campfire steak strips to the opposite facet.
This can be a hearth pit that my son and I constructed a yr or two in the past and it solely took about 4 hours utilizing blocks, lava rock, panorama adhesive and many elbow grease.
There is no such thing as a incorrect technique to do do these campfire steak strips!
Resist the urge to make use of a thermometer for these. There’s simply one thing primal about cooking meat on a stick over a campfire that makes expertise appear misplaced.
These will style superb wherever between medium uncommon and nicely executed just because they’re cooked over the hearth on a stick!
Serve these campfire steak strips with roasted corn or potatoes wrapped in foil and cooked underneath the coals.
You too can place a number of campfire steak strips on a hotdog bun or hoagie bun with cheese and grilled onions.
Have you ever cooked steak like this over a campfire? I’d love to listen to about it within the remark space under!
Campfire Steak Strips
Strips of steak threaded onto campfire forks and cooked over a campfire permits everybody to cook dinner their very own steak simply the way in which they prefer it!
- Prep Time: quarter-hour
- Dry Brine: 2 hours
- Cook dinner Time: 10 minutes
- Whole Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Class: Camp Meals
- Methodology: Campfire Cooking
- Trim fats from outdoors fringe of steaks (if any).
- Slice steaks into items that about ¼ inch broad.
- Lay strips out flat and sprinkle salt onto the highest facet at a price of about ½ tsp per pound.
- As soon as moisture begins to return to the floor (about 20 minutes), apply a lightweight coat of Jeff’s Texas model rub to the highest facet of the steak strips.
- Place pan of steak strips into the fridge or ice chest and permit them to dry brine for two hours.
- Construct a campfire and thread strips of steak onto campfire forks.
- Maintain steak about 12 inches above sizzling coals till they start to show brown.
- Rotate the campfire forks to cook dinner the opposite facet of the steak strips.
- As soon as the strips are executed to your liking, they’re able to eat.
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