Can a cast iron skillet over an open fire beat your kitchen stove?
I said no for years. Then I made this exact recipe on a camping trip last summer, and I haven’t cooked steak the same way since.
Something about the smoke, the crackle of the fire, and that first bite of a charred potato just hits different outdoors. 🔥
This one is a full camping dinner in a single pan. Steak bites, baby potatoes, blistered cherry tomatoes, and fresh rosemary, all cooked together over the coals.
No grill needed. No fuss. Just one skillet and a good fire.
What You’ll Need
Here’s everything going into this skillet:
For the skillet:
- 1 lb steak (sirloin or ribeye), cut into bite-sized chunks
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes
- 3-4 sprigs fresh rosemary
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
That’s the full list. Simple pantry stuff, easy to pack for a trip.
Tools You’ll Need
- A cast iron skillet
- A campfire grate or sturdy grill grate
- Tongs
- A cutting board and knife
- Heat-resistant gloves or a towel for handling the hot skillet
How to Make It
Step 1: Prep everything before you head to the fire.
Cut your steak into bite-sized chunks and halve the baby potatoes. Do this at home or at your campsite before the fire gets going.
Step 2: Parboil the potatoes.
If you can, boil the potatoes for 5 minutes before cooking them over the fire. This cuts down on cook time and keeps them from staying raw in the middle.
Step 3: Get your fire ready.
Build your fire and let it burn down to hot, glowing coals. You want steady heat, not roaring flames.
Step 4: Heat the skillet.
Place your cast iron skillet on the grate over the coals. Add the olive oil and let it heat up for a minute or two.
Step 5: Sear the steak.
Add the steak chunks in a single layer. Season with salt and pepper. Let them sear for 2-3 minutes per side without moving them around too much.
Step 6: Add the potatoes.
Push the steak to one side of the skillet. Add the parboiled potatoes and let them cook for 5-7 minutes, flipping occasionally.
Step 7: Toss in the extras.
Add the cherry tomatoes, garlic, butter, and rosemary sprigs. Stir everything together and cook for another 3-4 minutes, until the tomatoes start to blister.
Step 8: Serve straight from the skillet.
Pull the skillet off the fire and let it rest for a couple minutes. Serve it right out of the pan for that full campfire experience.
Pro Tips
- Let your coals settle before cooking. Open flames burn the outside of your food before the inside even cooks.
- Cut everything the same size. Even-sized steak chunks and potato halves cook at the same rate, so nothing’s raw while something else burns.
- Bring extra butter. It melts into the skillet and coats everything in flavor by the end.
- Don’t skip the parboil step. Raw potatoes take much longer over fire heat than most people expect.
- Keep a towel or glove handy at all times. Cast iron handles get shockingly hot over an open fire, faster than you’d think.
Substitutions and Variations
- Protein swap: Chicken thighs or sausage links both work well in this same setup.
- Veggie swap: Bell peppers, mushrooms, or zucchini all hold up great over a fire.
- Dairy-free: Swap the butter for extra olive oil.
- Spicier version: Add red pepper flakes or a few dashes of hot sauce with the tomatoes.
- No fresh rosemary: Dried rosemary works too, just use about a third of the amount.
Make Ahead Tips
Cut your steak and potatoes the night before and store them in separate containers in a cooler.
You can also parboil the potatoes at home and pack them cold, which saves time and fuel once you’re at the campsite.
Mince the garlic ahead of time too. It’s one less thing to do with cold hands by the fire.
Additional Details
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~410 |
| Protein | 28g |
| Carbs | 22g |
| Fat | 24g |
| Fiber | 3g |
Note: Values are estimates and will vary depending on exact ingredients used.
Meal Pairing Ideas
- Serve with grilled corn on the cob for a full campfire spread.
- Pair with a cold canned soda or sparkling water.
- Add a chunk of crusty bread for soaking up the buttery pan juices.
- Finish the meal with campfire s’mores, obviously.
Cooking Time Efficiency Tips
- Parboil potatoes at home to cut your fire cook time nearly in half.
- Use pre-minced garlic in a jar if you’re trying to save prep time at the campsite.
- Pack your steak already cut into chunks so you’re not cutting raw meat outdoors.
Leftovers and Storage
Store leftovers in an airtight container in a cooler with ice packs, and eat within 2 days while camping.
At home, refrigerate leftovers for up to 3 days.
Reheat in a skillet over medium heat. The microwave will make the potatoes go soft and lose their char.
FAQ
Can I make this without a campfire? Yes. A regular stovetop or a grill works just as well. Just use medium-high heat and follow the same steps.
What cut of steak works best here? Sirloin and ribeye both work great because they stay tender in small chunks. Avoid leaner cuts like round steak, since they can turn tough.
Do I really need to parboil the potatoes? It’s not required, but it cuts your cook time significantly and guarantees they’re fully cooked through.
Can I use a regular pan instead of cast iron? Cast iron holds heat far more evenly over an open fire, so it’s worth using if you have one. A heavy stainless steel pan can work in a pinch.
How do I know when the coals are ready? Look for glowing embers with a light coating of white ash and no active flames. That’s your sweet spot for even cooking.
Wrapping Up
There’s a reason campfire meals taste better than anything made at home.
Maybe it’s the fresh air. Maybe it’s the smoke. Maybe it’s just hunger after a long day outdoors.
Pack this recipe for your next trip and try it out over the coals. Drop a comment below and let me know how your version turned out, or share any twist you added to make it your own.
