Dinner

Camp Garlic Butter Steak & Potatoes

Name: Camp Garlic Butter Steak & Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb sirloin steak, cut into 1-inch pieces, for the Steak; 3 tbsp butter, divided, for the Garlic Herb Butter; 2 tbsp chopped parsley, for finishing; 2 lb baby gold potatoes, quartered, for the Potatoes; 2 green onions, thinly sliced; 1/3 cup coconut aminos, for the marinade, for the Steak; 6 cloves garlic, minced, for the Garlic Herb Butter; 1 tbsp avocado oil, for browning, for the Potatoes; 1 tbsp butter, for browning, for the Potatoes; 1 tbsp fresh rosemary, finely chopped, for the Garlic Herb Butter; 1 tbsp avocado oil, for the marinade, for the Steak; flaky salt, for finishing; 1/2 tsp kosher salt, for the Potatoes; 1 tbsp hot sauce, for the Steak; 1 tbsp fresh thyme, finely chopped, for the Garlic Herb Butter; 1 tsp black pepper, freshly cracked, for the Steak; 1/2 tsp black pepper, for the Potatoes; 1 tsp fresh oregano, finely chopped, for the Garlic Herb Butter; 1/2 tsp red pepper flakes, for the Garlic Herb Butter; 1 tbsp lemon juice, for finishing, for the Garlic Herb Butter

Crispy potatoes and hard-seared steak finished in an obscene amount of garlic herb butter.

15 min prep 25 min cook serves 6Easy

Marinated steak, crispy baby gold potatoes, garlic, fresh herbs and butter cooked hot and fast on the Skottle or in cast iron. Prep the potatoes at home and this turns into one of those stupidly good camp dinners that looks like you worked way harder than you did.

Cooked on

Skottle
Camper stove
Cast iron skillet

Gluten freeOne potMake ahead

Cooking it on the Skottle or Cast Iron

This dinner is all about hard heat first then controlled heat at the end.

The potatoes and steak want a ripping hot surface. The garlic butter absolutely does not.

If you are using a Skottle, the center is your searing zone and the outside edge is where finished food waits.

If you are using cast iron, use a large 12-inch skillet at minimum and work in batches. Crowding the pan gives you boiled-looking steak and nobody drove into the mountains for that.

Marinate the steak
Combine the steak, coconut aminos, avocado oil, hot sauce and black pepper.
Toss everything together until the steak is evenly coated.
Let it sit while you get the cooking surface hot.
If you prepped this at home, keep it sealed and cold until cooking time.
You do not need an overnight marinade
This marinade is salty and aggressive enough to do plenty of work while the potatoes cook. Thirty minutes is great. A few hours is fine too.
Drain it before it hits the heat
Pull the steak out of the marinade and let the excess drip off. A puddle of marinade underneath the beef will steam it instead of searing it.
Get the potatoes crispy
Heat the Skottle or cast iron over medium-high heat.
Add the avocado oil and 1 tablespoon of butter.
Once the butter is foaming, add the par-cooked potatoes cut-side down.
Season with salt and pepper.
Leave them alone for 3 to 4 minutes so they develop a real golden crust.
Flip and cook for another 3 to 4 minutes until crisp outside and hot all the way through.
On the Skottle, push them to the outer edge.
In cast iron, transfer them to a plate.
Par-cooked potatoes actually brown
We already handled the inside at home. At camp we only need to make the outside crispy instead of trying to cook raw potatoes and brown them at the same time.
Stop screwing with them
Potatoes only get golden while they are touching hot metal. Put the spatula down for a few minutes and let them do their thing.
Sear the steak hard
Turn the heat up.
Add a small splash of avocado oil if the surface looks dry.
Lay the drained steak pieces down in a single layer.
Do not crowd them.
Let them sear untouched for about 60 to 90 seconds, then flip and sear the other side.
Cook until deeply browned outside and a little under your preferred doneness inside.
Move finished steak to the outside of the Skottle or onto a plate and repeat as needed.
Work in batches
Two pounds of cold steak dumped onto one cooking surface will absolutely murder the temperature. Smaller batches get you browned steak instead of gray beef chunks.
Pull it early
The steak still has another trip through hot garlic butter coming. Stop just short of where you ultimately want it.
Make the garlic herb butter
Drop the heat to medium-low.
Add the remaining butter.
Once it melts, add the garlic, rosemary, thyme, oregano and red pepper flakes.
Stir constantly for about 30 to 45 seconds until the garlic smells incredible.
Do not brown the hell out of it.
This is where you stop using nuclear heat
The hard searing is over. Garlic and butter do not need the same heat the steak did and burnt garlic will wreck the whole pan.
Bloom the herbs in the butter
Warm butter pulls the oils and aroma out of the garlic and herbs so they coat everything instead of just sitting on top of it.
Bring the whole thing together
Pull the steak and potatoes back into the center of the Skottle or return everything to the skillet.
Toss thoroughly in the garlic herb butter.
Cook for another 1 to 2 minutes until the steak is where you want it and the potatoes are coated.
Squeeze the lemon juice over everything and toss again.
Taste before adding more salt.
Easy on the salt
Coconut aminos already bring plenty of seasoning. Taste the finished steak and potatoes before adding anything else.
The lemon matters
A little acid cuts through the butter and beef so the last few bites taste just as good as the first few.
Finish it and eat immediately
Kill the heat.
Scatter parsley and green onions over everything if using.
Hit the potatoes with a little flaky salt if they need it.
Serve the whole thing straight off the Skottle or out of the cast iron while the potatoes are still crispy and the butter is still coating everything.
This does not improve by sitting around
The potatoes soften as they sit and the steak keeps cooking. Get bowls or plates ready before the final toss and eat it hot.