Campfire Cooking Recipes - Porterhouse Italian Marinated Steaks

Campfire cooking recipes are not complete without a great marinated porterhouse steak recipe. What could smell better than a couple of thick porterhouse steaks when you place them on hot coals with a dash of salt and pepper and roasted corn on the cob than an Italian marinated steak?

Depending on how hot your coals are you should always try to time your foods so everything should get finished cooking at close to the same time so everything stays hot and is at its peak flavor. Cast iron cooking can be fun in the open campfire and lets open fire cooking flavor your food with that great smokey flavor that everyone thinks of when they think of campfire cooking recipes. It makes your mouth water waiting for the vegetables you could be cooking in the dutch oven like celery and carrots with come finely chopped onion and garlic with sliced carrots.

Depending on how many people you have present to feed you should figure one large porterhouse steak per person but don't be surprised if a few end up splitting a porterhouse because they are big meaty cuts that are quite filling. To marinate your steaks it is best to either seal them in a gallon zip lock bag with about a 1/2 Cup of Italian dressing each and coat each steak thoroughly or place the steaks in a large cake pan and pour the salad dressing over the steaks. Wait about 20 minutes and then turn the steaks over and make sure to coat both sides. Just before you place the porterhouse steaks on the hot coals wipe off any dripping Italian dressing. Grill on the first side for about 5-7 minutes being careful not to burn them over to hot a campfire.

What are good campfire cooking recipes without a side dish to accompany a mouth watering steak like an Italian grilled porterhouse steak? Try roasting some asparagus spears wrapped in strips of bacon. A tasty treat to beat a plain potato would be to try roasting a sweet potato instead. You need to start the sweet potato about 45 minutes before you start your steaks though and make sure you wash them, coat them with a little oil and pierce the skins with a fork to hasten the cooking time and to keep the skin from drying out. The roasted sweet taste of a sweet potato is not to be missed.

Never forget the tried and true campfire cooking recipes queen of the campfire, the smores around a fire at night. Who can resist the temptation of chocolate, marshmallow and that yummy cracker? Can you just smell the sweet smell of a smore in the air? Campfire cooking recipes are endless with so many foods to choose from for ingredients.

Quick Cooking Sesame Tuna Steaks With Nori Rice, No Fuss

Tuna is a popular fish served as sashimi or as a sushi, it is also very delicious when lightly cooked. In this recipe, the tuna steaks are coated with crunchy sesame seeds and are sautéed until the crust is golden, bringing out the nutty aroma of the sesame while leaving the tuna rare in the center. This is a great way to enjoy a cooked Tuna yet rare inside with its original taste.

Preparation of Ingredients

-4x 200g tuna steaks
-115g sesame seeds
-200g medium-grain rice
-60ml peanut oil

Rice Mix Sauce

-2.1/2 tablespoons rice wine vinegar
-1 tablespoon mirin
-1 teaspoon sugar
-1/4 teaspoon salt

1 nori sheet, finely shredded

Wasabi Mayonnaise Paste

-125g Japanese Mayonnaise
-2 teaspoons Wasabi paste
-Combine the Japanese Mayonnaise and Wasabi in a small bowl

Pickeled ginger, to serve

Serves 4

Cooking Direction

Cover the individual tuna steaks in sesame seeds, pressing down to coat well. Leave in refrigerate until needed to keep the freshness.

Wash the rice until the water runs transparent, then put in a pot with 500ml water. Boil, then simmer, covered, for 10-12 minutes. Turn off the heat and leave, covered, for 5 minutes. You can also cook with a rice cooker, which will automatically control the heating sequence. While rice is hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt. Stir with a fork to detach the grains, then add in the shredded nori. Keep Warm.

Heat the oil in a big Saucepan, add the tuna steaks and fry for 1-2 minutes on each side, or until the sesame seeds are crisp and golden. The tuna should still be a little pink in the core. Drain on paper towels.

Scoop the rice into four lightly greased 125 ml bowl or cups, pressing down lightly, then invert onto each plate and remove the bowl.

Serve the tuna with the nori rice and with some wasabi mayonnaise paste on the side. Garnish with pickled ginger.

How to Cook Steaks Like a Professional Chef

Most people who wish to cook steaks often falter even before they start. Knowing what kind of steak needs to be cooked, is often the most important step in the process. Not knowing this is a sure-shot recipe for disaster, as people often get confused with the outcome of the cooking process and their expectations from the steak cooking exercise.

For example, there is a big difference between cooking a mignon and a sirloin of the same size. The cuts, the curves are different, and to an extent, even the tastes are different. So, the first step in learning how to cook steak is to know what type of steak you wish to cook.

Secondly, the process of cooking the steak must be clear. And often, this process depends on the cuts of the material used. The commonly used techniques are broiling and grilling, but they are not the only ones and it is not necessary you apply the same cooking method to all steaks. For example, if you sear the fillet mignon on a pan and then finish it up in the oven, the steak would come out cooked really well. More than 50% people though prefer passing the mignon through open flame, which is not a desirable cooking practice.

Third - If you have bought the steak, a week before, it is time for you to cook it. But, if you stored the steak in the refrigerator all this while, make sure it reaches the room temperature. Keeping the steak in room temperature before you cook the steak allows it to reach the serving temperature rather easily. Else, you may just find your steak is taking a long time to cook!

Fourth - Don't move your steak pieces around too much. About 95% barbecue masters do this - They stand besides the grill and keep poking at the steaks from time to time. All this does is - Ruin the texture of the steak and nothing else.

Fifth - Even if you have cooked the steak well, cutting the steak is equally important. Cutting the steak with the grain is not desirable, as it spoils the taste of the steak. On the other hand, if you had to cut the steak across the grain, you would find it easy to chew the steak.

Isn't learning how to cook steak some fun? Surely it is, and if you have followed these 5 factors to cooking steak, surely you would have fun with your mignons and sirloins.