Cowboy Steak and Potatoes

Around the Campfire

Cowboy steak and potatoes is the kind of dinner that feels made for a campsite. It is hearty, direct, and built around the simple pleasure of steak, potatoes, butter, and garlic.

Why This Recipe Works

The potatoes get a head start while the steak waits for the hotter zone. Finishing everything with garlic butter brings the meal together without needing a separate sauce.

Quick Facts

• Serves: 4
• Heat zone: Medium-high
• Best for: Hearty dinners, cool nights, steak meals
• Teaches: Staging potatoes before steak

Shopping List

• Sirloin or steak
• Baby potatoes
• Butter
• Garlic
• Salt and pepper

Home Prep

Halve or par-cook potatoes before the trip. Season steak at camp or before packing.

Cooler Packing

Keep steak cold and below ready-to-eat foods. Keep cooked potatoes sealed.

Equipment

• Blackstone griddle
• Tongs
• Spatula
• Instant-read thermometer

Heat Zones

Use medium-high for the steak and medium for the vegetables. Rest the steak on a cooler zone before slicing.

Ingredients

• 2 pounds sirloin steak or ribeye steak
• 2 pounds baby potatoes, halved
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided

Instructions

1. Preheat the griddle with a medium zone and a hotter zone.
2. Add 2 tablespoons butter to the griddle; once melted, add 2 pounds baby potatoes (halved) to the medium zone. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, turning occasionally, until browned and tender, about 15-18 minutes.
3. While potatoes cook, season 2 pounds sirloin steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. When potatoes are nearly done, move them to the cooler edge of the griddle.
5. Move steaks to the hot zone. Sear 3-5 minutes per side, or until desired doneness (use thermometer).
6. While steak rests (3-5 minutes), melt remaining 2 tablespoons butter with 4 cloves minced garlic on the griddle; toss potatoes in the garlic butter until coated.
7. Slice steak and serve alongside potatoes.

Doneness

Cook steak to preferred doneness and rest before slicing. Potatoes should be tender.

Common Mistakes

• Starting steak before potatoes are close.
• Crowding potatoes.
• Skipping the steak rest.

Serving Suggestions

Serve with green beans, peppers, Brussels sprouts, or salad.

Variations

• Use mushrooms.
• Add onions.
• Serve as steak bowls.

Dietary Adaptations

• Gluten-free: As written if seasonings are verified.
• Dairy-free: Use oil instead of butter.
• Low-carb: Use vegetables instead of potatoes.

Scaling

Cook potatoes in batches and sear steak near serving time.

Weather Notes

Wind can reduce searing power. Keep steak batches small.

Leftovers

Use leftovers in breakfast hash, wraps, quesadillas, or bowls.

Kid Helper Tasks

Kids can set toppings and help portion potatoes away from the hot griddle.

Dragonfly Tip

Potatoes first, steak last. That keeps the steak from waiting around.

Dragonfly Challenge

Serve one plate as steak and potatoes and one as a steak bowl. Pick the better camp version.