Campfire Ribeyes

Fire & meat…goes together like spaghetti & cole slaw. 

• 3 ribeyes about an inch #thicc

• Spray duck fat

• Kosher salt

• Garlic powder

• Smoked Ghost Pepper chili flakes

• 2 tbl. Grapeseed oil

• 2 tbl. butter

• 4 garlic cloves

Spray the steaks with the duck fat and season both sides liberally with salt & black pepper. Dust both sides lightly with garlic powder & add a skosh of smoked ghost pepper chili flakes. These pack a punch so go lightly. Establish a nice bed of coals on your campfire. Place a heavy cast iron skillet directly on the coals. Add the grapeseed oil to the skillet and allow it to get rippin hot. Sear one side of the ribeyes for about one minute. Flip the ribeye and add the butter & garlic cloves to the skillet as the butter melts, spoon over the ribeyes. After a minute on the second side, add a cast iron lid to the cast iron skillet, remove from heat & add coals on top of the lid. After 5 minutes, remove the steaks from the skillet & let rest for 10 minutes. 

Camp Gravy

• 2 cups of sliced shitake mushrooms

• 2 shallots - sliced

• ¼ cup of red sweet vermouth

• 4 tbl. butter

• 1 tbl. Worcestershire Sauce

• Salt

• Pepper

Melt 2 tbl. of butter in a cast iron skillet. Sauté the mushrooms & shallots for about 5 minutes. Carefully add the vermouth. It will flame up, so mind your eyebrows. Add 2 tbl of butter and the Worcestershire sauce. Continue to cook until there is very little liquid left in the skillet. Season with salt & pepper to taste.