Campfire Steak Strips – Study to Smoke Meat with Jeff Phillips

I’ve smoked and grilled plenty of steak however one in all my favourite strategies is what I name campfire steak strips. That is such a simple solution to put together dinner if you’re tenting with a gaggle.

The steak is pre-cut and pre-seasoned and everybody can cook dinner their very own strips of steak over the fireplace utilizing a stick, campfire fork and even lay them on a grate over the fireplace.

They’ll cook dinner the steak to their degree of accomplished and since everyone seems to be cooking their very own steak, all I’ve to fret about is a aspect or two resembling baked potatoes, roasted corn, and many others.

Right here’s directions for making ready and cooking campfire steak strips.

• Prep Time: quarter-hour
• Dry Brine Time: 2 hours
• Cook dinner Time: 5-10 minutes

I favor flat iron steak over another form of steak. There may be little fats and you may slice them up into strips in a jiffy.

Within the absence of flat iron steaks, I like NY strips however in fact you could possibly additionally use sirloin. Ribeye tends to have an excessive amount of fatty areas and received’t make good strips.

I favor steak that’s ¾ inch thick or much less. Flat iron steaks are sometimes ½ inch or much less and work completely.

In the event you use flat iron steaks for these, you’ll probably haven’t any trimming to do. In the event you use NY strips or sirloin you will have some fats on the sides that can should be trimmed off.

Marbling throughout the meat is sweet however chunks or layers of fats across the edges should be trimmed off.

As soon as that is accomplished, you’re prepared to maneuver on.

Freezing the steak for 30-45 minutes can actually assist with the slicing however I normally don’t fear about this.

If the steak is ½ inch thick or much less, I’ll slice them about ¾ inch large. That is usually the case with flat iron steak.

In taking the images for this, we had to make use of NY strips that had been round ¾ inch thick so we sliced them solely ¼ inch thick alongside the longest aspect.

There are not any laborious and quick guidelines about this, simply what I’ve discovered to work greatest through the years.

If I’m out on the campsite doing this, I’ll usually lay the steak on paper plates and do the salting that means, as soon as I get all of them salted, I place the steak into zip high baggage and put the bag into the ice chest for two hours to maintain the meat chilly whereas it brines.

In doing this at dwelling, I lay them out flat on a pan with a rack and dry brine them correctly.

The professionals suggest ½ teaspoon of coarse kosher salt per pound of meat. I not often measure however quite look ahead to visible cues to inform me when the salt is true.

Right here’s the proper quantity of salt for these ¼ inch thick items of NY Strip steak.

As soon as salted, go away the pan with the strips of steak on the counter for about 20 minutes till the salt begins to tug moisture from the steak to the floor.

See the moisture puddling? By no means will get previous!

As soon as that occurs, apply a really skinny coat of Jeff’s Texas model rub onto the highest floor of the strips for somewhat additional taste.

Place the pan into the fridge for two hours throughout which period the salty, seasoned moisture that obtained pulled to the floor, can be reabsorbed into the meat.

Thread the meat onto campfire forks or sharp sticks. I normally let everybody do that nonetheless they see match, even the youngsters get pleasure from this course of.

Maintain the meat about 12 inches above the fireplace and if you hear scorching, it’s time to rotate the campfire steak strips to the opposite aspect.

It is a fireplace pit that my son and I constructed a 12 months or two in the past and it solely took about 4 hours utilizing blocks, lava rock, panorama adhesive and many elbow grease.

There isn’t a mistaken solution to do do these campfire steak strips!

Resist the urge to make use of a thermometer for these. There’s simply one thing primal about cooking meat on a stick over a campfire that makes know-how appear misplaced.

These will style wonderful anyplace between medium uncommon and nicely accomplished just because they’re cooked over the fireplace on a stick!

Serve these campfire steak strips with roasted corn or potatoes wrapped in foil and cooked below the coals.

You can too place a number of campfire steak strips on a hotdog bun or hoagie bun with cheese and grilled onions.

Have you ever cooked steak like this over a campfire? I’d love to listen to about it within the comment area below!

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Campfire Steak Strips

Strips of steak threaded onto campfire forks and cooked over a campfire permits everybody to cook dinner their very own steak simply the best way they prefer it!

• Creator: Jeff Phillips
• Prep Time: quarter-hour
• Dry Brine: 2 hours
• Cook dinner Time: 10 minutes
• Complete Time: 2 hours 25 minutes
• Yield: 4 servings 1x
• Class: Camp Meals
• Technique: Campfire Cooking

1. Trim fats from exterior fringe of steaks (if any).
2.  Slice steaks into items that about ¼ inch large.
3. Lay strips out flat and sprinkle salt onto the highest aspect at a fee of about ½ tsp per pound.
4. As soon as moisture begins to come back to the floor (about 20 minutes), apply a light-weight coat of Jeff’s Texas model rub to the highest aspect of the steak strips.
5. Place pan of steak strips into the fridge or ice chest and permit them to dry brine for two hours.
6. Construct a campfire and thread strips of steak onto campfire forks.
7. Maintain steak about 12 inches above scorching coals till they start to show brown.
8. Rotate the campfire forks to cook dinner the opposite aspect of the steak strips.
9. As soon as the strips are accomplished to your liking, they’re able to eat.

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