ORDERS $150+ SHIP FREE FROM MELBOURNE WAREHOUSE
July 29, 2017
Fiery steak and a mushroom sauce that keeps on giving.
Approx 5cm thick rib eye steak with the bone in (1.2 - 1.5kg)
Pepper and salt
300ml thickened cream (works fine with UHT cream if you're short on fridge room)
200g of sliced mushrooms (we used a bag of Camper's Pantry mushies and a little bit of water)
2 cloves of garlic
Dab the steak dry with a paper towel, smear with olive oil, add coarsely cracked salt and pepper to taste.
Seal the steak on a very hot hotplate (ideally with some flame) for 30 seconds on each side (including the strip of fat).
While the steak is sealing, put a wok or camp oven on a low heat with a knob of butter (around 50 - 75g)
Once the steak is sealed, put it in the buttery pan/camp oven on a low/medium heat for around 20 min for medium rare, turning every 5 min (you can use a meat thermometer and get the middle to 55 deg).
While the meat is cooking, dice the onions and garlic.
When the middle of your meat is cooked, take it off to rest for 5 minutes (save the butter though!)
Add the onion and mushrooms to the butter the steak was cooking in, simmer for 2 minutes, then add garlic and simmer for 1 min.
Add the cream and stir the sauce every couple of minutes.
At the same time you add the cream, get your steaks and throw them on the hottest part of your hotplate (lots of flame and heat is good!) to give them a final seal and caramelise/char the outside - 30-45 seconds on each side.
Once the steaks are done, let them to rest for 5 minutes.
Once the steaks have rested, take the sauce off and serve with roast veggies.
That is a lot of sauce?
You will probably only need half sauce for the steak, so keep the other half and stir it through some pasta as a tasty leftovers meal the next day. Adding some crispy bacon and peas gives it a good texture and freshness.
Fire to Fork’s aim is to give everyone the ability to make tasty, simple and interesting food armed with very basic items and an ability to light a fire.
It doesn’t matter if you’re a first time camper or a seasoned overlander, as long as you have access to firewood, a knife and some basic ingredients; my mix of simple bushcraft and cooking will have you impressing your friends in no time.
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