What I like about roasted steak and corn is that you need nothing more than a few ingredients. If you want to keep it simple, it requires only seasonings to cook and eat.
That’s the real camping-friendly recipe you have to try.
It sounds complicated at first, but it comes easily to the cooking hand.
Essential Ingredients and Cooking
Steaks
I suggest you buy ribeye beef steak with bone,, with a good amount of marbling. Two inches of thickness is what I like for grilling and roasting.
Take the two routes of campfire steaks for solo campers.
And you can pack extras based on the number of campers in the journey.
Corns on Cubs
Don’t remove the husk from the corn; keep it all covered so that you can directly grill it on the campfire.
Also, I want you to presoak the corn with husks on in water. You can keep it in a pot or zip lock bags filled with water.
This helps make the corn nice and wet as you put it over the heat.
Iron Cast Skillet and Grill Grate
I always use an iron cast cookware, including a cooking pan. Also, you will need a grill grate to provide a surface for the skillet on the campfire if you have an open fire.
It also supports corn grilling over the fire.
If not using a skillset, a grill grate is enough to cook this dish.
Seasoning
I like to use olive oil and Kinder’s seasoning powder for steak.
Preparation
Take a steak from the cooler, and it should be half an hour before you start cooking.
This helps get down to the temperature and make sure that they cook more evenly when you put them down on the cooking pan.
Okay, sprinkle some seasoning powder nicely all around the steaks.
How to Make
Put some oil on the iron cast skillet and place it over the grill grate over the fire.
You can put husked corn on the grill if there is some space available. Otherwise, wait until the steaks get ready.
(If you have corns without husks, you can simply put them in aluminum or tin foil and throw them on the grill or over the live coals of a campfire.)
Once the oil is hot, add the steaks to the skillet and begin cooking them.
The length of time you cook your steaks depends on how big your fire is and how you like to cook steaks. If you have a large fire, it is enough to have 2 minutes to flip each side.
If it’s low flame, you might have to cook it for 20 minutes. I then render the fat on the sides.
I often have 2 steaks for myself, so it’s done before corn.
Don’t worry about the corn husks if they start looking burnt. It only covers what caught fire; the corn inside is still cooking and delicious.
When your steaks are cooked, take them off the heat and let them rest for a few minutes before cutting them into pieces.
This also allows you to finish grilling your corn by this time.
You can cook this meal over the campfire coals if you don’t want to do it over an open fire. This meal is a perfect pleasure for campfire cooking.
Let’s Eat Campfire Steak and Fire-Seared Corn
Okay, peel the corn off the husk and cut steaks into nice pieces.
Put some cilantro lime butter on the cobs and take a bite. When I first tried it, it felt amazing and refreshing than a mixture of salt and pepper powder.
Add the following ingredients to make a paste.
- 1/2 cup unsalted butter
- 1/4 cup chopped fresh cilantro leaves
- 3 cloves garlic, pressed
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- squeezed juice of 1 lime
- salt and pepper according to taste
You can also enjoy plain corn without seasoning.
Also, steaks are quite juicy and delicious.
Final Thoughts
If you want a salad with the steaks, I want you to add one yellow sweet Spanish onion. Many campers feel that they are lacking something with sole steaks.
But first, you need to roast or grill it over the live coals. It turns out to be nicely cooked and delicious once removed from the fire.
Campfire steak and fire-sheared corn taste great when paired with a foil meal.
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