Easy Recipes For Caravanners: The Ultimate Steak

Lynn Bain — 18 October 2016

The following recipes can be cooked over a campfire or in the kitchen. Cooking over a flame using direct heat is similar to cooking on the stove top, likewise cooking in a camp oven using indirect heat is similar to cooking at home in the oven.

With direct heat cooking, food is often seared by coming into contact with the hot cooking surface; whereas in indirect cooking the food is cooked more slowly by surrounding the food with hot air.

Seared Steak

Preparation time: 15 minutes

Cooking time: 10 minutes (plus 10 minutes resting time)

  • 1 porterhouse steak (or eye-fillet) per person
  • Freshly ground salt and pepper

Heat a large, heavy-based fry pan over medium-high heat. Pat the steak dry with some paper towel (discard the paper towel into the fire), and then season the meat generously on both sides with freshly ground salt.

To commence cooking the steak, first stand it up (in the pan) on the strip of fat on the edge of the meat and hold the meat with tongs until the fat renders. This should take about two minutes.

Now place the steak flat into the pan and sear until deep brown on one side. Then turn the steak over and cook it on the other side until a meat thermometer inserted sideways into the thickest part registers 120°C for medium-rare.

You can cook the steak for longer (or less) to suit your preferred degree of doneness.

Transfer onto a plate and let the steak rest for approximately 10 minutes. A well-rested steak will lose less of its juices when cut.

Serve on a preheated cast iron plate (optional), as well as providing the option of grinding freshly ground pepper over one side of the steak to be applied at the discretion of the diner.

Seared/Grilled Asparagus

Preparation time: 2-3 minutes

Cooking time: 5 minutes

  • 1 bunch of fresh asparagus
  • 2-3 tbsp olive oil
  • Freshly ground salt and pepper

On either a stove top hot plate, or a skillet over a campfire or an electric grill, preheat the cooking surface to a medium-high temperature (same as for the steak).

Lightly coat the asparagus spears with the olive oil, then season to taste with salt and pepper. Grill for two to five minutes, depending on the thickness of the asparagus spear. Turn the asparagus spears 3/4 turn each minute or less as you grill them.

Serve the grilled asparagus either alongside or on top of your seared steak.

Herb Butter: The herb butter can be prepared ahead of time and either refrigerated or frozen. The herb butter will keep in the fridge (or chiller box) for a week, or in the freezer for up to three months.

  • 100g softened butter
  • 2-3 tbsp of finely chopped fresh herbs

In a small bowl, combine the softened butter and chopped herbs. Lay the herb butter mixture on a piece of plastic wrap and roll the butter into a cylindrical shape. Use the plastic wrap to shape the cylinder. Twist the ends of the plastic wrap to seal your ‘sausage’ of herb butter.

To serve, cut a slice off the herb butter and place the slice on top of the seared asparagus and steak. The heat from the meat and asparagus will melt the butter and give you a deliciously herby ‘sauce’.


recipes cooking Column


Lynn Bain