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Camp Steak and Foil-Free Potatoes on a Small Grill

Two-zone grilled steak and skewered potatoes cooked over charcoal at camp, without foil packets to pack out.

Steak at camp feels like a celebration. It is also easy to ruin, especially over a crowded public grate set at whatever height the park installed it. This recipe uses a two-zone charcoal fire on a compact grill so you can sear hard and then finish gently, and it cooks potatoes on skewers instead of in foil packets that always seem to end up half-burned and littering the site.

Picking the cut

Ribeye and strip are forgiving and flavorful. Sirloin is a budget-friendly choice. Aim for steaks about an inch to an inch and a half thick. Thin steaks overcook before they brown; very thick steaks take longer than hungry campers will wait.

Ingredients (serves 2 to 3)

• 2 steaks, about 1 to 1.5 inches thick
• Coarse salt and black pepper
• 1 lb baby potatoes, par-cooked at home
• Olive oil, garlic powder, dried rosemary
• Butter (optional)
• Metal skewers

Portable fire pit

Love campfires? Bring your own clean one.

The Slot Grill Compact burns charcoal or cooking wood in a raised steel box with a 2⅞" air gap underneath, so where fires are allowed it doubles as a tidy personal fire pit after supper. Set up by hand in 30 to 60 seconds, no tools.

See the Compact · $89.97

Prep

Salt the steaks generously an hour before cooking if you can and leave them in the cooler, then pull them out while the coals heat. Toss the par-cooked potatoes with oil, garlic powder and rosemary, and thread them onto skewers.

Build a two-zone fire

Light charcoal and pile most of it on one end of the grill. Leave the other end with a thin layer or none. On the Slot Grill Compact, with its 16.25-inch long cooking area, that leaves room for steaks on the hot side and potato skewers on the cooler side.

Cook the potatoes first

Put the skewers on the cooler side. Turn every few minutes until browned and crispy, 12 to 15 minutes. Because they were par-cooked, you are only crisping and heating, not cooking through.

Sear the steaks

1. Pat steaks dry and add pepper.
2. Lay them on the hot side and leave them alone for two to three minutes.
3. Flip and sear the second side.
4. Move to the cooler side to finish.
5. Check with an instant-read thermometer. Pull about 5 degrees below your target, since temperature rises while resting.

Keep it trail-ready

Raw steel likes a little care

Slot Grill Seasoning Balm is an avocado oil and beeswax blend for carbon steel and cast iron. Wipe on a very thin coat, bake at 400°F for an hour, repeat to build up a protective, non-stick layer.

Seasoning Balm · $8.97

Rest and serve

Rest steaks five minutes on a board. Top with a pat of butter. Slice against the grain and serve with the potatoes.

Why skip the foil packets

Foil packets are a camping tradition, but they have problems. They tear, they leak, they burn on the bottom while the top stays raw, and the used foil becomes trash that often gets thrown in the fire ring, where it does not burn. Skewers or a skillet give better browning and leave nothing behind.

Grill height and why it matters

Many park grills are fixed in place, either too high to sear or so low the meat sits in flames. A compact grill with the grate at a set distance over a measured charcoal bed gives you control. You decide how much heat by how many coals you use and where you put them.

Variations

• Steak tips: cube sirloin and skewer with onions and peppers.
• Chimichurri: make the sauce at home; it keeps well in the cooler.
• Cast iron sear: heat a skillet on the hot side and sear in butter for a crust.

Doneness guide

Use an instant-read thermometer in the thickest part. Pull a few degrees early to allow for carryover while resting.

• Rare: about 125°F
• Medium rare: about 130 to 135°F
• Medium: about 140 to 145°F
• Medium well: about 150°F
• Well done: 160°F and up

Reverse sear at camp

For thick steaks (1.5 inches or more):

1. Build a two-zone fire.
2. Cook steaks on the cooler side, turning occasionally, until about 10 to 15 degrees below your target.
3. Move to the hot side and sear each side for 1 to 2 minutes.
4. Rest briefly and slice.

The reverse sear gives even doneness from edge to edge.

Seasoning ideas

• Simple: coarse salt and pepper
• Texas: salt, pepper and garlic
• Herb butter: butter mixed with garlic, parsley and thyme, made at home
• Coffee rub: ground coffee, brown sugar, chili powder, salt and pepper

Potato options

• Skewered baby potatoes: par-cooked and crisped on the grill
• Skillet potatoes: sliced, par-cooked, browned in cast iron with onions
• Grilled potato planks: thick slices, par-cooked and grilled
• Twice-grilled: halved, scooped, filled with cheese and bacon, grilled again

Sides

• Grilled asparagus
• Corn on the cob
• Mushrooms sautéed in a skillet
• Caesar salad with grilled bread

Carving at camp

Use a sharp knife and a cutting board with a groove for juices. Slice against the grain.

Storage

Keep steaks in the cooler at the bottom, in sealed containers. Use within the first couple of days.

Troubleshooting

• Gray steak, no crust: grate not hot enough, or steak was wet. Pat dry and sear on very hot coals.
• Burnt outside: too close to too many coals; use two zones.
• Tough: cut along the grain, or cooked past your target.

Clean grate, better crust

A clean, hot grate makes a better sear and good grill marks. Old grease and ash on a public grate can make food stick and taste off.

Choosing steaks for camp

• Ribeye: rich, forgiving, well marbled.
• Strip: firm texture, beefy flavor.
• Sirloin: leaner and more affordable.
• Flank or skirt: thin, quick-cooking, great for fajitas.

Pick steaks around an inch to an inch and a half thick for the best sear-to-center balance.

Salting ahead

Salt steaks at home a few hours before packing, or the night before, and keep them cold. This improves flavor and browning.

The sear

1. Build a hot zone.
2. Pat steaks dry.
3. Sear over high heat without moving until a crust forms.
4. Flip and sear the other side.
5. Move to the cooler side to finish.

Doneness

• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 140–145°F

Pull a few degrees early; it rises as it rests.

Potatoes

• Foil-pack potatoes: diced with oil, onion and seasoning.
• Grilled potato slices: par-boiled at home.
• Skillet potatoes: crispy and golden.

Sauces

• Garlic butter
• Chimichurri
• Steak sauce

Resting

Rest steaks a few minutes before slicing across the grain.

Leftovers

Slice leftover steak for breakfast tacos or steak and eggs.

Reverse sear at camp

For thick steaks, try a reverse sear. Start them on the cool side of a two-zone fire and let them come up slowly until about 10 degrees below your target. Then move them to the hot side and sear each face for a minute or two. You get an even pink interior and a crisp crust, with less risk of a gray band under the surface.

Cast iron sear

On windy nights or when the coals are fading, a preheated cast iron skillet on the grate sears steaks beautifully. Get it smoking hot, add a little high-heat oil, lay in the steak, and leave it alone. Finish with butter, garlic and herbs basted over the top.

Potatoes, three ways in detail

Foil packs: dice potatoes small, toss with oil, salt, pepper, onion and garlic, and seal tightly in heavy foil. Set on medium heat for 25 to 35 minutes, shaking occasionally.

Grilled slices: par-boil thick slices at home until barely tender. At camp, oil and season, then grill directly on the grate until marked and crisp.

Skillet smashed: boil small potatoes at home, smash them flat in a hot oiled skillet at camp, and fry until crisp on both sides.

A complete steak night

Grill corn on the cob while the potatoes cook, sear the steaks last, and let them rest while you plate everything else.

Slicing and serving

Slice steak against the grain into thin strips so it's tender and easy to share. Fan it across a cutting board, sprinkle with flaky salt, and serve with potatoes and grilled vegetables.

Steak for a crowd

For a big group, a few large steaks sliced and shared work better than individual steaks. Grill whole sirloins or a couple of thick ribeyes, rest, slice thin and fan out on a platter. Everyone takes as much as they want, and the cook isn't juggling a dozen different doneness requests.

One more tip

Pack a small bottle of high-heat oil for searing and a stick of butter for basting, and don't forget a sharp knife and a cutting board for slicing.

Questions campers ask

What is the best steak for camping?

Ribeye and strip steaks are forgiving and flavorful; sirloin is a solid budget pick.

How long should I rest a steak?

About five minutes is enough for most camp steaks.

Do I need a thermometer?

It removes guesswork, especially at night. An instant-read thermometer is light and fast.

Feeding the whole camp

Cooking for the family? Go Full Size.

10-gauge carbon steel, a 20.5" × 11.25" cooking area (231 sq in) and a 3⅝" air gap for truck beds, tables and boat decks. Plenty of space for thick steaks, a skillet, and supper for the whole crew.

Shop the Full Size

Compact · $89.97 $99.97
About 14 lb, 146 sq in, 1 to 3 people, packs about 1" thick.Full Size · $149.97 $159.97
About 27.6 lb, 231 sq in, family-size, packs about 1.25" thick.