What food do you bring with you while camping? Hot dogs and a s’mores kit? Dehydrated meals? With the ease of car camping at any of Michigan’s State parks, meals don’t have to be completely utilitarian. Using an ice-filled cooler, a two-burner propane stove, and some planning ahead, I was able to make a delicious steak dinner while glamping (or glamourous camping, if you will) this spring.
Due to the ever uncertain Michigan weather, we rented a large yurt at Brighton Recreation area that caters to groups up to 6 and has the luxury of a propane heater inside.
We were lucky with fairly mild weather and little wind which made use of our propane stove easier. Once we had settled in, I seasoned the steak and let it rest for a bit in the yurt. While we collected firewood and got the bonfire going, I boiled some potatoes to serve with dinner for about 15 minutes.as well as prepped and chopped up our mushrooms and onion and spinach.
Once we were getting hungry, I heated my trusty cast iron skillet over a medium-high heat, then added oil. Then, I carefully added the steak using tongs. Every 2 minutes, I flipped it until my digital thermometer said it reached 120 degrees. From there, I added the butter, rosemary, and garlic straight to the pan. As it grew fragrant, I spooned the melted, infused butter over the steak for an extra minute.
I removed the steak to rest and began frying the onion and mushrooms in the browned butter. Once softened, I added the boiled and sliced potatoes. At this point, I would have added the spinach too, but I forgot to bring it! Still ended up as a hearty and tasty meal out in the woods.
Et voila! A full steak dinner cooked in one pan on a camp stove!
Recipe originally from Bon Appetit
Pan Seared Steak with Brown Butter, Garlic, and Rosemary
Season your steak with salt and pepper on both sides and let sit at room temperature for about one hour. Heat a large cast iron skillet to medium high then add oil. Using tongs, place steak in skillet, turning every 2 minutes or so, until a crust begins to form. Do this for 8-10 minutes. (reaching an internal temp. of 120-125 degrees).
Now, add butter, garlic, and rosemary to the pan. Tilt pan to one side and beginning spooning butter over the steak. After about 1 minute, the butter will begin to brown and start smelling nutty.
Transfer steak to a cutting board and let rest 10 minutes before slicing.
Use remaining butter sauce in pan to cook:
Potato, Mushroom & Spinach Hash
6 fingerling potatoes, from Tantre Farm, boiled and sliced into disks
8 baby portabello mushrooms, scrubbed of dirt and sliced
1 small onion from Holtz Farms, diced
2 cups Spinach from Green Things Farm , de-stemmed and torn
To the hot pan, add the onion and let cook until soft. Add mushrooms and saute until reduced in size. Add in pre-cooked potatoes and warm through. Add in torn spinach and stir until cooked down, about 1-2 minutes. Season liberally.
Enjoy this meal in the fresh air around the fire with your favorite Michigan IPA or rich red wine. Happy trails!
Emma Beauchamp is the Communications Manager for TLD. She enjoys being outside and eating. Contact her at firstname.lastname@example.org.