Medium Rare Steak Every Time
Medium Rare Steak Every Time is a medium Canadian recipe that serves 3. 350 calories per serving. Recipe by Fire to Fork on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $29.79 total, $9.93 per serving
Ingredients
- 3 pieces Beef Steak (mixed thicknesses) (Thin steak ~150 g (8 mm), medium steak ~200 g (1 cm), thick ribeye ~300 g (4 cm); keep refrigerated until cooking)
- 2 tbsp Ghee (Clarified butter with high smoke point)
- 2 tbsp Olive Oil (Extra‑virgin, for chimichurri and pan coating)
- 1 cup Flat‑Leaf Parsley (Loosely packed, washed and dried)
- 2 tbsp Red Wine Vinegar
- 1 piece Jalapeno (Small, seeded, minced)
- 1 piece Red Chili (Small, minced; optional for extra heat)
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
Build and Prepare the Fire
Gather dry firewood, arrange a small teepee or log pile, light the fire and let it burn down to hot coals. Aim for a high heat zone for searing.
Time: PT10M
Make Chimichurri Sauce
In a small bowl combine the parsley, red wine vinegar, olive oil, minced jalapeno, minced red chili, salt, and pepper. Mix until evenly coated and let sit while you heat the fire.
Time: PT10M
Prepare the Steaks
Pat each steak dry with paper towels. Season both sides generously with salt and pepper. Keep the thin steak frozen, the medium steak refrigerated, and the thick ribeye at room temperature (or in the car) as described.
Time: PT5M
Heat Skillet with Ghee and Oil
Place the cast‑iron skillet over the hottest part of the fire. Add 2 tbsp ghee and 2 tbsp olive oil. Heat until the fat shimmers and begins to lightly smoke.
Time: PT3M
Temperature: high
Sear the Thin Steak
Lay the thin (8 mm) steak in the skillet. Sear 1‑2 minutes per side until a deep brown crust forms. Do not move the steak until the first side releases easily.
Time: PT4M
Temperature: high
Serve Thin Steak Immediately
Remove the thin steak from the pan, slice against the grain, and drizzle with chimichurri. No resting needed.
Time: PT0M
Cook the Medium‑Thickness Steak
Sear the 1 cm steak on high heat for 2 minutes per side, then move the skillet to a medium‑heat zone and continue cooking 2‑3 minutes per side until a medium‑rare interior is achieved.
Time: PT6M
Temperature: high then medium
Rest the Medium Steak
Transfer the steak to a plate, tent loosely with foil, and let rest for 6 minutes. This allows juices to redistribute.
Time: PT6M
Cook the Thick Ribeye
Sear the 4 cm thick ribeye on high heat for 2 minutes per side. Move to medium heat and cook 4‑5 minutes per side. Finish with a final 1‑minute high‑heat blast for extra crust.
Time: PT12M
Temperature: high then medium then high
Rest the Thick Steak
Place the ribeye on a cutting board, tent with foil, and rest for 10 minutes before slicing.
Time: PT10M
Plate and Serve
Slice each steak against the grain, arrange on plates, and spoon generous chimichurri over each portion. Serve with optional sides like campfire potatoes or bread.
Time: PT5M
Cleanup
Allow the skillet to cool, then wash all utensils, bowl, and cutting board with hot, soapy water. Dispose of ash safely.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Keto, Paleo
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Beef Steak (mixed thicknesses): Sirloin steak, Strip steak, Flank steak
- Instead of Ghee: Beef tallow, High‑smoke‑point oil (e.g., avocado oil)
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Flat‑Leaf Parsley: Cilantro
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Jalapeno: Serrano pepper, Red chili
- Instead of Red Chili: Any hot pepper
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
Equipment Needed
- Cast Iron Skillet
- Cutting Board
- Chef's Knife
- Small Bowl
- Spoon or Whisk
- Tongs
- Campfire or Portable Fire Pit
Critical Steps — Do Not Skip
- Build a hot, dry fire for proper searing.
- Pat steaks dry and season evenly before cooking.
- Sear each steak on high heat to develop a crust.
- Adjust heat (medium) for thicker cuts to avoid overcooking.
- Rest steaks after cooking to retain juices.
Chef Tips from the Video
- Let the steak sit uncovered in the fridge for 30 minutes before cooking to dry the surface.
- Use a meat‑touch test: press the steak; a medium‑rare steak feels like the fleshy part of your thumb when your thumb and middle finger touch.
- A thin layer of ghee plus a splash of olive oil gives the best high‑heat sear without burning.
- Resting on a warm plate helps retain heat while the juices settle.
Troubleshooting
Steak is overcooked and dry.
Reduce searing time on high heat and finish on medium heat; keep thin steaks no longer than 4 minutes total.
Oil smokes excessively or flames.
Lower the fire slightly before adding fat, or use a higher smoke‑point oil such as avocado oil.
No crust forms on thick steak.
Ensure the pan is screaming hot before the steak hits it; pat the steak dry and avoid crowding the pan.
Storage
Refrigerator: Store leftover steak in an airtight container for 3‑4 days.
Freezer: Wrap tightly in freezer‑safe film and freeze up to 3 months.
Room temperature: Do not store cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare chimichurri up to 24 hours ahead; store in the fridge and bring to room temperature before serving.
- Season steaks the night before and keep refrigerated; bring to the cooking site just before fire is ready.
Frequently Asked Questions
What is the cultural significance and history of cooking steak over a campfire in Canadian outdoor tradition?
Campfire cooking is a cornerstone of Canadian wilderness culture, dating back to Indigenous peoples who grilled game over open flames. Modern campers continue this tradition, using steak as a hearty, protein‑rich meal that showcases the simplicity and flavor of fire‑cooked food.
What are traditional regional variations of campfire steak in Canada?
In the Rockies, campers often use cedar planks for a smoky aroma, while in the coastal provinces, butter‑based sauces like garlic‑herb butter are common. The Fire to Fork method emphasizes a chimichurri‑style herb sauce, reflecting a fusion of North‑American and South‑American influences.
How is campfire steak traditionally served in Canadian wilderness camping?
Typically, the steak is sliced thin, drizzled with a simple herb or mustard sauce, and eaten with rustic bread or potatoes cooked in the same fire. It’s often enjoyed with a cold beer, making it a communal, hearty meal after a day on the trail.
What occasions or celebrations is campfire steak traditionally associated with in Canadian culture?
Campfire steak is a popular centerpiece for weekend get‑aways, fishing trips, and national park celebrations such as Canada Day picnics. It’s also a favorite dish for hunting lodges and family reunions in the backcountry.
How does campfire steak fit into the broader Canadian outdoor cuisine tradition?
Canadian outdoor cuisine focuses on simple, high‑energy foods that can be cooked over open flames. Steak provides essential protein, while the chimichurri adds fresh herbaceous flavor, embodying the balance of rugged cooking and fresh wilderness ingredients.
What are the authentic traditional ingredients for campfire steak versus acceptable substitutes?
Traditional ingredients include high‑quality beef, salt, pepper, and a high‑smoke‑point fat like rendered animal fat or ghee. Acceptable substitutes are plant‑based oils (avocado, canola) and herb sauces such as garlic‑butter or simple mustard dressings.
What are the most common mistakes to avoid when making campfire steak using the Fire to Fork method?
Common errors include cooking the steak on low heat (resulting in a gray, flavorless crust), not patting the meat dry, and over‑cooking thin cuts. Also, adding too much oil can cause flare‑ups, and skipping the resting step for thick cuts leads to juice loss.
Why does this Fire to Fork steak recipe use ghee instead of regular butter or oil?
Ghee has a higher smoke point than regular butter, preventing burnt flavors when searing over a campfire’s intense heat. It also adds a rich, nutty flavor that complements the beef without the water content that can cause steaming.
Can I make the chimichurri ahead of time and how should I store it?
Yes, the chimichurri can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; bring it to room temperature before serving. It will keep for up to a week refrigerated.
What does the YouTube channel Fire to Fork specialize in?
The YouTube channel Fire to Fork specializes in outdoor cooking tutorials, gear reviews, and wilderness food preparation techniques, focusing on practical, fire‑based recipes that can be made with minimal equipment.
How does the YouTube channel Fire to Fork's approach to outdoor cooking differ from other camping cooking channels?
Fire to Fork emphasizes cooking by feel—using touch and visual cues instead of relying on kitchen gadgets like meat thermometers—while also integrating detailed gear reviews. This hands‑on, low‑tech philosophy sets it apart from channels that focus mainly on gadget‑heavy or pre‑packaged meals.
Last updated: September 6, 2026
