Cast Iron Cowboy Ribeye with Garlic Potatoes
Thick-cut ribeye steak seared in a cast iron skillet over campfire flames, served with crispy camp potatoes tossed in garlic and herbs—a classic, hearty dinner for open skies and starry nights.
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.
Notes
Bring steaks to room temp before cooking for even searing. Manage fire heat carefully—move skillet on and off the coals as needed for control.