Campfire Seared Steak with Roasted Potatoes

Ingredients

• Steak (Filet Mignon or similar thick cut)3 pieces (approx. 6-8 oz each)
• Salt1 teaspoon
• Black pepper1/2 teaspoon
• Butter4 tablespoons
• Garlic4 cloves, smashed
• Rosemary2 sprigs
• Baby Potatoes1 pound, sliced
• Olive Oil2 tablespoons (for potatoes, implied)
• Chimichurri Sauce1/2 cup (optional, for serving)

Method

1. 1

   Season the steaks generously with salt and black pepper on both sides.

2. 2

   Heat a cast iron pan over hot coals or a campfire until very hot. Add a little oil if desired (not explicitly shown but common for searing).

3. 3

   Place the seasoned steaks in the hot pan and sear for 2-3 minutes per side until a crust forms.

4. 4

   Add butter, smashed garlic cloves, and rosemary sprigs to the pan with the steaks.

5. 5

   Continuously baste the steaks with the melted butter mixture, flipping occasionally, until desired doneness is reached (e.g., internal temperature of 130-135°F for medium-rare).

6. 6

   While the steaks are cooking or resting, slice the baby potatoes into rounds or wedges.

7. 7

   In a separate cast iron pan, heat olive oil over the coals. Add the sliced potatoes and cook, stirring occasionally, until tender and golden brown. Season with salt and pepper to taste.

8. 8

   Remove steaks from the pan and let them rest for 5-10 minutes before slicing.

9. 9

   Serve the sliced steak with the roasted potatoes, garnished with fresh rosemary, and drizzled with chimichurri sauce if using.

Prep 15 min · Cook 25 min