Campfire Steak and Fries (Edit recipe)

359 recipes
113 followers

I've always wanted to have a campfire cooking setup, and this recipe was the perfect excuse to get it together. Campfire cooking is simple, approachable, and delicious, so this meal is unfussy and easy to make. The KC Strip Steak from Bachman Family Farms was perfect for this meal, with just the right amount of character and smoke and still juicy, cooked in a simmering bath of butter. I'd also make this for breakfast, alongside a couple sunny eggs and shaved brussels sprouts!

8 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1561
Fat:	92 g
Carbohydrates:	90 g
Protein:	90 g
Cholesterol:	240 g
Sodium:	41 mg
Fiber:	11 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 1

Ingredients

Steak

.75 lb KC Strip Steak - Bachman Family Farms
1/4 tsp Primal Palate Kosher Flake Salt
1/8 tsp Black Pepper, a few grinds
2 Tbsp Unsalted Butter

French Fries

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by seasoning your KC Strip Steak with kosher salt and pepper, allowing it to come up to temperature for better cooking.
Build a modest campfire that can burn while you're preparing ingredients. If you can't do that safely, prepare your ingredients first.
Wash the potatoes (2 medium to large), and slice them into rustic, chunky french fries.
Toss the fries with olive oil, then season with salt and pepper.
Preheat a cast iron or fire safe skillet over your fire. About 12" above a medium fire works well.
Add most of the butter to the heated skillet. Once melted, add the potatoes, stirring and flipping them periodically.
Once the fries start to take on some golden color (about 10 minutes), clear a spot in the skillet and add the steak.
Cook the steak about 4-5 minutes per side, depending on thickness, for a medium to medium rare internal temperature.