CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-03-18
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2-4 Porthouse T-Bones
- Worchestershire Sauce
- Lawry's Season Salt
- Santa Maria's Seasoning
- Salt
- Pepper
- Mushrooms
Instructions
First, marinade the steaks, start off with the Lawry's season salt, then next the salt and pepper. After that, put on the Santa Maria Seasoning and top it off with a few splashes of the Worshetershire sauce. Make sure to do both sides of steaks like that and also tenderise the steak by taking a fork and stab the steak all over.
After marinading for at least 3 hours (24 hours is ideal), throw those babies on the grill, 5 minutes on each side. Then check and eat at desired doneness.
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