Campfire Sweet Smoked Caveman Steak Recipe
We will be sharing a campfire sweet smoked caveman steak recipe that is sure to become a favorite on your next outdoor adventure.
Equipment
- Steak Knives
- Campfire Cooking Utensils
- Campfrie Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- mixing bowl
Ingredients
Sweet and Smoky Steak Rub
- 1/4 cup brown sugar light
- 1/2 tablespoon salt kosher
- 1/2 tablespoon celery salt
- 2 teaspoons paprika smoked
- 1 teaspoon garlic granulated
- 1 teaspoon onion powder
- 1 teaspoon chipotle powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon black pepper fine
- 1/4 teaspoon mustard powder
Caveman Steaks
- 4 8-ounce ribeye steaks cut 1 inch thick, at room temperature
- 1/2 cup butter 1 stick, unsalted, melted (optional)
- 1 lemon quartered, (optional)
Video
Instructions
Sweet and Smoky Steak Rub
- Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any.
- Store in an airtight container.
Caveman Steaks
- Sprinkle both sides of steaks liberally with our sweet and smoky steak rub. Set aside.
- Fill your campfire area with hickory or applewood briquets and light.
- When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer.
- Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.
- Plate your steak and chosen side dish. Enjoy!
Notes
Sweet and Smoky Steak Rub
Mix the ingredients together. Make sure to remove any clumps in the brown sugar, if any.
Store in an airtight container. This dry rub recipe will stay fresh for about a month. Caveman Steaks For rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.
Store in an airtight container. This dry rub recipe will stay fresh for about a month. Caveman Steaks For rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.
Nutrition
Calories: 279kcalCarbohydrates: 19gProtein: 1gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 1938mgPotassium: 119mgFiber: 2gSugar: 15gVitamin A: 1536IUVitamin C: 15mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!