When the coals finally settle into that steady, even heat and the night air starts to cool off, Cast Iron Cowboy Ribeye with Garlic Potatoes is the kind of dinner that makes camp feel like a proper kitchen. A thick-cut ribeye hitting a hot cast iron skillet over the campfire throws off that unmistakable sizzle and smoky aroma—edges browning fast, fat rendering, and a crust forming that you can hear from across the picnic table.
While the steak rests, camp potatoes take their turn in the skillet, soaking up all those browned bits. Cut them small so they crisp up quickly, then toss with garlic and herbs right at the end so the garlic stays fragrant instead of burnt. The result is that ideal contrast: a juicy, beefy ribeye with a peppery sear alongside crispy-on-the-outside, tender-in-the-middle potatoes.
This is a car-camping classic because it’s simple gear, big payoff—one skillet, a spatula, and a little patience with the fire. Keep a cooler lid nearby as a windbreak, and you’ll get that steady cast-iron heat that turns an ordinary campfire into a steakhouse under open skies.
Cast Iron Cowboy Ribeye with Garlic Potatoes
Equipment
- 12" cast iron skillet
- Tongs
- Campfire grate
- Sharp knife
Ingredients
- 2 12 oz bone-in ribeye steaks about 1 inch thick
- 1 1/2 tsp kosher salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
- 1 lb baby potatoes halved
- 3 cloves garlic minced
- 2 tbsp butter
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Season ribeye steaks on both sides with salt and pepper; let rest at room temperature while the fire builds.
- Heat cast iron skillet over hot campfire coals. Add olive oil and potatoes. Sauté, tossing occasionally, for 12–15 minutes until potatoes are golden and nearly tender.
- Add garlic, butter, and rosemary to the potatoes; toss for 1–2 minutes until fragrant. Transfer potatoes to a plate and cover to keep warm.
- Add a touch more oil if needed. Sear steaks in the hot skillet, about 3–4 minutes per side for medium-rare (adjust for thickness), spooning pan juices over as they cook.
- Let steaks rest 5 minutes, then slice and serve with garlic potatoes. Garnish with parsley.