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United States, Camping · Campfire Garlic Butter Steak Bites

Dry-Brined Ribeye Bites with Thyme Butter Baste and Shallot Pan Sauce

Steakhouse technique at the campsite: dry-brined ribeye cubes seared hard, basted in thyme-garlic butter, then served in a quick shallot pan sauce made from the fond.

ServingsServes 2
Total cooking time28 min
Dry-brining+ 45 min
DifficultyHard
About servingsKeep raw meat in the cooler at 4 °C or below, and keep raw-meat tools and plates separate from cooked food. Never use a camp stove inside a tent or vestibule.

Method

  1. Cut the ribeye into 3 cm cubes on a raw-meat board and sprinkle the coarse salt evenly over every side. Lay them in a single layer in a lidded container and leave in the coldest part of the cooler for . The salt draws out moisture, then gets reabsorbed, seasoning the meat inside and drying the surface so it crusts well.

    Add in this stepRibeye steak, 3 cm thick 360 gCoarse salt ¾ tsp

  2. Finely chop the shallot. Take the steak out, pat the surface completely dry with paper towels once more and season with the pepper. Wash your hands and tools right after handling raw meat.

    Add in this stepCoarsely ground black pepper ¾ tsp

  3. Heat a 25 cm cast-iron skillet on a windscreened camp stove over high heat for . When it gives off a wisp of smoke, add the oil and swirl to coat.

    Add in this stepVegetable oil 1 tbsp

    high heat

  4. Add the steak in a single layer with space between the cubes, working in 1 batch(es). Leave each side untouched for about 1 minute to build a deep crust on 2 or 3 sides, cooking over high heat for in total per batch. The centre is still underdone at this point; move the cubes to a clean plate.

    high heat

  5. Turn the heat down to medium heat and return all the steak to the pan. Add about three-fifths of the butter, the crushed garlic and the thyme; when the butter foams, tilt the pan and spoon it over the steak continuously for . Take them out when a thermometer reads 52 to 54 °C in the centre for medium-rare. Move to a clean plate, discard the garlic and thyme and let rest for 3 minutes.

    Add in this stepButter 18 gGarlic cloves, crushed with the flat of a knife 3Thyme sprigs 3

    medium heat

  6. Keep the same pan over medium heat, add the shallot and cook for until translucent. Pour in the stock, scrape up the browned bits on the bottom with a wooden spoon and simmer for until reduced by half. Turn off the heat and stir in the mustard and the remaining butter until glossy.

    Add in this stepShallot, finely chopped 1Beef stock 100 mlDijon mustard 1 tspButter 12 g

    medium heat

  7. Tip the rested steak and its plate juices into the sauce, roll them around once, sprinkle with a little flaky salt and serve right away.

    Add in this stepFlaky salt, to finish to taste

Cook's tip

Strip loin works instead of ribeye, but it's leaner and cooks faster, so cut 30 seconds off the sear. If the basting butter goes past brown towards black, lower the heat. For camp, dissolve a stock cube in warm water at home and carry it in a bottle.

Cooking it at camp

At home, use a cast-iron pan over high heat on the stove in exactly the same way. Dry-brine uncovered in the fridge for an even drier surface and a better crust. It smokes a lot, so turn the range hood to high.