Are you a fan of juicy, tender beef steaks?
Have you heard of Camp’s Buttered Beef Steaks but don’t know how to cook them to perfection?
Look no further!
In this article, we’ll guide you through the process of cooking these mouth-watering steaks.
We’ll also share some tips and tricks to ensure that your steaks turn out perfectly every time.
Whether you’re a seasoned chef or a beginner in the kitchen, this article is for you.
So, let’s get started and learn how to cook Camp’s Buttered Beef Steaks like a pro!
How To Cook Camp’s Buttered Beef Steaks?
Firstly, it’s important to note that Camp’s Buttered Beef Steaks are frozen and come in a package with no address or website listed. However, they can still be found in some stores and online retailers.
To cook these steaks, start by heating up a frying pan over medium heat. Once the pan is hot, place the frozen steak in the pan and add a pat of butter on top of it.
Let the steak cook until it’s browned on one side, then flip it over and let it continue cooking in its own juices. Once the second side is browned, your steak is ready to be served.
It’s important to note that cooking times may vary depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure that your steak has reached a safe internal temperature of 145°F.
Ingredients And Preparation
To make a homemade version of Camp’s Buttered Beef Steaks, you will need the following ingredients:
– 1 pound beef (sirloin or flank steak)
– Salt and pepper
– 1/4 cup all-purpose flour
– 2 tablespoons Challenge Butter
– 2 cloves garlic, minced
– 1/2 onion, chopped
– 1 can diced tomatoes (14.5 ounces)
– 2 carrots, peeled and chopped
– 1 teaspoon dried thyme
– 1/2 cup red wine
– 1 cup beef stock
– Egg noodles (8 ounces)
– 2 tablespoons chopped fresh parsley
To prepare the beef steaks, season the beef with salt and pepper. Toss the beef in the flour until all pieces are lightly coated. In a large pan over medium-high heat, add the butter and sear the beef until browned on all sides. Remove the beef from the pan and set aside.
To the same pan, add the garlic and onion, and cook for about 5 minutes until the onions begin to soften. Add the tomatoes, carrots, thyme, wine, and beef stock to the pan. Add the beef back to the pot. Bring the stew to a boil, cover, and simmer for 1 1/2 hours until the beef is tender.
Meanwhile, prepare the egg noodles by boiling them according to package instructions in a pot of salted water. Toss the cooked noodles with butter and parsley.
Once the beef is tender, your Camp’s Buttered Beef Steaks are ready to be served. Place a spoonful of stew on a plate and top with a slice of beef steak. Serve with a side of buttered egg noodles for a delicious and satisfying meal.
Choosing The Right Cut Of Beef
When it comes to cooking beef steaks over a campfire, choosing the right cut of meat is crucial. As a general rule, the best cuts for campfire cooking are those with a high fat content and good marbling, as this helps to keep the meat moist and prevent overcooking.
One of the best cuts for cooking on a grill over an open fire is a thick bone-in ribeye. The bone helps to ensure even cooking and adds flavor to the meat. If using a cast iron skillet, a thick sirloin steak is a great option. For those who prefer flat iron steak, it’s best to use a pan rather than a grill over the fire.
When selecting your steak, look for one that is at least 1.25 to 1.5 inches thick. This will help to ensure that it cooks evenly and doesn’t dry out. The bone-in ribeye is an especially good choice as the bone helps to insulate the meat and prevent it from overcooking.
It’s also important to consider your desired level of doneness when selecting your steak. Thicker cuts will take longer to cook, so if you prefer your steak rare or medium-rare, opt for a thinner cut or adjust your cooking time accordingly.
Seasoning The Steaks
Before cooking your Camp’s Buttered Beef Steaks, it’s important to season them properly. Red meat can take a lot more salt than most people think, so don’t be afraid to season your steak liberally with kosher salt. This will help to season the inside of the meat, not just the surface.
It’s best to take your steaks out of the refrigerator at least 15 minutes before cooking with them. This will allow them to come to room temperature and cook more evenly. Right before you put them on the cast iron, pat them dry with a paper towel and add a generous amount of salt and pepper.
Be careful not to season the steaks too far ahead of time as the salt will draw out the moisture and prevent you from getting that desired crust.
Once your frying pan is hot, melt some butter in it and add some fresh rosemary and garlic. Place each steak on the skillet for about 30-60 seconds, infusing the steak with the butter and rosemary. Then turn the steaks and repeat the process on the other side.
Use a meat thermometer to check the internal temperature of your steak. This is the quickest and easiest way to ensure that your meat is at the desired temperature. Once cooked to your liking, let your steak rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making for a more tender and flavorful steak.
Cooking The Steaks On A Stovetop
Cooking steaks on a stovetop is a popular method that yields delicious results. To start, pat the steak dry with paper towels and season it liberally with salt all over. Let it rest at room temperature for 30 minutes.
Next, heat a cast-iron or stainless-steel skillet large enough to hold the steak over medium-high heat until very hot and it just barely starts to smoke, about 3 minutes. Pat the steak dry again with paper towels, add the steak, and cook, pressing down to make sure it gets good contact with the pan, until a nice sear starts to form, about 2 minutes.
Flip over the steak and cook for 2 minutes more. Depending on the thickness of your steak, for a rare to medium-rare steak you should be able to remove the steak from the pan after 4 total minutes of cooking time. For a medium to well-done steak, reduce the heat to medium-low and continue to cook, flipping over every minute or so, to your desired temperature, anywhere from an additional 2 to 6 minutes (or more for extra well-done).
If you want even more flavor, add butter and herbs to the pan during the last couple of minutes of cooking and baste it with the butter. Remove the steak from the pan and let it rest for a couple of minutes before slicing. If desired, sprinkle with some flaky sea salt before serving.
It’s important to note that cooking times may vary depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure that your steak has reached a safe internal temperature of 145°F. Remember to pour any pan drippings over the steaks for extra flavor and allow them to rest for five minutes before serving.
Adding The Buttery Finish
To take your Camp’s Buttered Beef Steaks to the next level, you can add a buttery finish that will enhance the flavor and texture of the steak. To do this, start by melting some butter in a skillet over medium heat. Add some minced garlic and fresh rosemary to the butter and let it infuse for a minute or two.
Next, place each steak on the skillet for about 30-60 seconds, allowing it to absorb the flavors of the butter and herbs. Then, flip the steaks over and repeat the process on the other side.
To ensure that your steak is cooked to your desired level of doneness, use a meat probe thermometer. Once your steak has reached the desired temperature, remove it from the skillet and let it rest for a few minutes before serving.
For an extra twist, you can also sprinkle some sea salt onto the steak before searing it in the butter. This will create a crispy crust that will hold in the juices and make your steak even more flavorful.
If you want to take things up a notch, you can also serve your Camp’s Buttered Beef Steaks with some sautéed mushrooms or wrap them with cooked peppered bacon and top them with bleu cheese crumbles. This will add some extra depth and complexity to the dish, making it taste like something you would order at a fancy restaurant.