Crafting the Perfect Adirondack Campfire Ribeye
Nestled amidst the gentle embrace of the Adirondack Mountains, I found myself enveloped by nature’s grandeur, a world away from the hustle and bustle of city life. It was on one such retreat, under a canopy of stars and surrounded by the loving hum of family voices, that a culinary masterpiece came to life. An ordinary camping trip was transformed into an extraordinary gourmet journey, all centered around the humble yet majestic ribeye steak.
A Breathing Canvas of Nature
The day began with the familiar sounds of the forest awakening. Birds serenading the sunrise, the gentle rustle of leaves, and the distant gurgle of a hidden stream. The Adirondacks, in all their untouched beauty, lay spread out like a verdant quilt, stitched together with memories of past trips and the promise of new adventures.
Setting the Scene with Food
Our rustic wooden table, worn out by time and countless tales, became the stage. There, our ingredients lay, waiting to play their part:
- Ribeye Steaks: Their marbled beauty beckoning, a testament to nature’s art.
- Kosher Salt & Black Pepper: The twin pillars of seasoning, ready to elevate the meat.
- Olive Oil: Its shimmer hinting at stories from faraway lands.
- Fresh Herbs: Rosemary and thyme, their fragrant leaves teasing our senses.
- Garlic: Earthy and robust, a promise of depth and character.
- Golden Butter: The final flourish, waiting to melt into delectable decadence.
The Dance of Flames and Flavors
- Building the Pyre: With practiced hands, we coaxed the campfire to life. The wood, dry and seasoned, caught the flames eagerly, warming our circle and setting the stage for the evening’s culinary ballet.
- The Ritual of the Sear: The cast iron skillet, a cherished family heirloom, was placed on the fire. As I gingerly placed each steak onto its surface, the sizzle sang a song of times gone by, of meals shared and memories forged.
- Nature’s Symphony: With each addition to the skillet, the symphony grew richer. Garlic sang its pungent song, while the herbs danced gracefully to the tune. And then, the butter, golden and radiant, joined in, tying all the notes together in a harmonious medley.
- Tales and Tastes: As the ribeyes cooked, their tantalizing aromas intermingled with stories shared. Each tale, whether from yesteryears or recent escapades, seemed to add its own seasoning to the meal.
Dining Beneath the Stars
Once done, we gathered, plates in hand, the vast Adirondack sky overhead twinkling in approval. The ribeyes, succulent and dripping with a rich, herbed sauce, became the evening’s centerpiece. Each bite, perfectly seared and seasoned, was a mosaic of flavors, echoing the very essence of our surroundings.
But it wasn’t just about the taste. It was about the stories that peppered our meal, the soft glow of the campfire reflecting in the eyes of loved ones, and the collective sigh of contentment that followed each bite.
In the Embers’ Glow
Long after our plates were empty, the campfire continued its gentle dance, its embers glowing softly. We sat around, the ribeye’s flavors still lingering on our palates, reminiscing and dreaming. That evening wasn’t just a meal; it was an experience, a tapestry of nature, food, and familial bonds.
As the Adirondacks stood sentinel around us, I realized that some meals are more than just food. They are stories, memories, and legacies, all wrapped in flavors and shared under a canopy of stars.
Here’s to those moments where food becomes an everlasting memory,
Bone-In Ribeye with Garlic-Herb Butter & Red Wine Reduction
Equipment
- Cast iron skillet
- Sharp knife (for any necessary prep)
- Wooden spoon or spatula (for flipping and moving the steak)
- Plates and cutlery for serving
Ingredients
- 2-3 Ribeye steak bone-in
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 4 garlic cloves minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 1/2 cups quality red wine like Cabernet Sauvignon or a good Syrah
- 2 shallots finely chopped
Instructions
Preparation: Remove the steak from the refrigerator about an hour before cooking to allow it to come to room temperature.
Garlic-Herb Butter:
- In a bowl, mix the softened butter, half of the minced garlic, chopped leaves from one sprig of rosemary, and leaves from one sprig of thyme. Combine well.
- Roll the butter into a log shape using plastic wrap or parchment paper, twist the ends to seal, and refrigerate.
Steak Seasoning:
- Generously season the steak on both sides with kosher salt and freshly ground black pepper.
- Drizzle with 2 tablespoons of olive oil and rub the seasoning all over the steak.
Grill/Searing:
- Heat a grill or cast iron skillet over high heat. If using a grill, create two zones: one for high, direct heat and one for indirect heat.
- Once hot, sear the steak on the direct heat side or in the skillet for about 3-4 minutes per side to create a beautiful crust.
- Transfer the steak to the indirect heat side of the grill or reduce the heat to medium-low if using a skillet. Add the remaining sprigs of rosemary and thyme and 2 tablespoons of the garlic-herb butter on top of the steak. Close the grill lid or cover the skillet loosely with foil.
- Cook until desired doneness, about 10-15 minutes for medium-rare, depending on the steak’s thickness. Use a meat thermometer to ensure accuracy: 130°F (54°C) for medium-rare.
Red Wine Reduction:
- While the steak is cooking, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the shallots and remaining minced garlic and sauté until translucent.
- Pour in the red wine and bring to a simmer. Let it reduce by about half or until the sauce thickens slightly.
- Stir in 1-2 tablespoons of the garlic-herb butter until melted and well combined. Season with salt and pepper to taste.
Rest & Serve:
- Once cooked to your preferred doneness, remove the steak from the grill or skillet and let it rest for 10 minutes.
- Slice the steak off the bone, and then into thinner slices against the grain.
- Serve with the red wine reduction and a slice of the garlic-herb butter on top.
Notes
- Choosing the Steak: Opt for ribeye steaks with good marbling as it promise a juicier and more flavorful outcome. Let the steaks come to room temperature for about 20-30 minutes before cooking for even searing.
- Fire Intensity: Ensure the campfire has a consistent and strong heat. A bed of hot coals, rather than open flames, will provide the most even cooking for your steak.
- Cast Iron Care: If it’s the skillet’s first time on an open flame, it’s beneficial to season it properly before cooking. This helps in non-stick cooking and adds an additional layer of flavor.
- Doneness: Cooking times can vary based on the steak’s thickness and the fire’s heat. For best results, use a meat thermometer: Rare (120°F-125°F), Medium Rare (130°F-135°F), Medium (140°F-145°F), Medium Well (150°F-155°F), Well Done (160°F and up).
- Resting: After cooking, let the steak rest for 5-7 minutes before serving. This allows the juices to be redistributed, ensuring a moist steak.
- Herbs and Garlic: For an added flavor punch, consider creating herb-garlic-infused butter to top the steak after it’s off the fire.
- Safety: Always exercise caution when cooking over an open fire. Have water or a fire extinguisher nearby, and ensure the fire is completely out before leaving the site.