Campfire Reverse-Seared Ribeye and Eggs with Crispy Skillet Potatoes
Salt two thick ribeyes, then cook them on the cool side of a campfire grate until they hit 120°F. Crisp parboiled baby potatoes in one cast-iron skillet while the steaks cook. Sear the steaks over hot coals to 145°F, rest them, and fry the eggs in the drippings. Total time is about 1 hour.
Steak and eggs is the best breakfast for a layover day. This one uses only three ingredients: ribeye, eggs and baby potatoes. Oil, salt, pepper and water do the rest.
The trick is a reverse sear. The steaks cook gently on the cool side of the fire, then get a hard, fast sear at the end. You get an even pink center and a deep brown crust without the grey band. It takes a little patience and a thermometer. It is worth both.
Campfire Reverse-Seared Ribeye and Eggs with Crispy Skillet Potatoes
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Hot coals on one side, cooler side for indirect
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Some water
- A few dishes
- Prep ahead
Ingredients
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