Let's use our amazing Rivian R1T gear-tunnel camp kitchen's induction cooktop to easily make this gourmet steak dinner while camping in the wild!
Steak Ingredients:
1" ribeye steaks
olive oil
kosher salt & cracked pepper
butter
Directions:
1) Pre-heat cast iron grill, induction power set to medium heat (5/9), both 'burners'
2) Season steaks on both sides (oil, salt, pepper to taste)
3) Grill for ~7 minutes per side
4) Remove from the grill, top with pat of butter and loosely tent with foil
5) Rest steaks for 5 minutes before serving
Camp Fire Potato Ingredients:
potatoes
onions
garlic cloves
garlic salt
aglio olio mix
olive oil
( heavy-duty aluminum foil )
Directions:
1) Cube potatoes to bite sized pieces, placing them on top of large square of heavy-duty aluminum foil
2) Add slices of onions, whole garlic cloves, and other veggies to taste
3) Sprinkle with garlic salt, Aglio Olio spice mix, and drizzle with olive oil
4) Tightly wrap potato mix in the foil, and place in fire next to bed of hot coals
5) Turn every 10 minutes; check doneness after 20 minutes, continue until potatoes are soft
Peak induction power draw ~1223W, total power drawn 360Wh
Steaks: Ribeyes from Scanga Meat Company, Salida Colorado
Wine: 2018 Charles Krug Volz Cabernet Sauvignon, Napa Valley
Grill: Lodge Double Play Reversible Grill/Griddle
Steak knives: GSI Outdoors Rakau Folding Steak Knives
Mugs: YETI 14oz Rambler
Camp kitchen system from Thunderbolt Adventure Supply
00:00 Introduction
02:12 Fire Pit Potatoes
06:01 Ribeye Steaks
09:51 Dinner's On!