Camp-Fried Strip Steaks
Seasoned flour, a hot skillet, and lard. A cheaper cut of steak that feeds a full camp.
- calories
- 780
- weight
- 10 oz
- cal / oz
- 78
- protein
- 48 g
- serves
- 4, scales
- prep
- 20 min
- cook
- 30 min
- total time
- 50 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Liquid fuel
- Grill grate
- Car camping
- Basecamp
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| New York strip steaks | 4 steaks, about 3/4 inch thick | cut from a whole strip loin at home; choice or select is fine here |
|---|---|---|
| Seasoned flour | 1 1/2 cups | Kentucky Kernel or any seasoned breading flour |
| All-purpose steak seasoning | 2 tbsp | |
| Lard | 1 cup | shortening or a neutral oil works the same |
Method
- Get the fire down to a steady bed of coals, or set a burner to medium-high. Put a cast iron skillet over it with about half an inch of lard and let it come up to temperature.
- Season both sides of each steak, then press them into the seasoned flour. Shake off what does not stick.
- Lay in one or two steaks at a time. Crowding the pan drops the oil temperature and the crust goes soft.
- Cook three to four minutes a side for medium-rare on a 3/4 inch steak. The coating should be deep brown before you flip.
- Rest the steaks on a plate or a scrap of foil for five minutes while the next batch goes in.
- Let the lard cool in the skillet, then pour it off into a can for the pack-out.
A whole strip loin runs cheaper per pound than ribeye, and breading it lets a lower grade eat well. The flour coating does two things: it holds seasoning against the meat, and it forms a crust that keeps the juices in a cut that has less marbling to spare.
This one stays a car-camp or basecamp recipe. It needs a cooler, a cast iron skillet, and enough fat to shallow-fry, none of which go in a pack. Fry in batches and keep the oil hot — a cooled pan steams the coating off instead of setting it.
Packing
Cut and trim the loin at home and pack the steaks flat in a zip bag at the bottom of the cooler. Flour and seasoning premeasured into one bag. Lard travels fine in its tub, no cooler needed.
Variations
- Venison backstrap or cubed round takes the same treatment and cooks faster.
- Save a few spoonfuls of the pan drippings, whisk in leftover seasoned flour and a cup of water, and you have gravy for biscuits at breakfast.
https://realtree.com/timber-2-table/hunt-camp-meals-fried-new-york-strips