Let’s savor summer just a little longer, with Campfire Porterhouse Steaks topped with herby Compound Butter. This classic combo is perfect for backyard parties this Labor Day, or your weekend camping trip.
Lt. Dan and I used to adore camping.
We spent many of our early vacations backpacking in Colorado. We loved following quiet trails, bathing in ice cold streams, and preparing our food over a campfire. Through college and our first few years of marriage, most of our extra money was spent purchasing gear such as all-weather sleeping bags, a portable purifier that could turn mud into drinking water, and high-beam head lamps, stuff like that.
We had high hopes of raising our children to enjoy the great outdoors. In fact, part of the reason we moved to the Blue Ridge Mountains was to live in a place where we could regularly enjoy “roughing it” together.
Then… we chickened-out.
We were nervous to take our babies deep into the woods. Then we were nervous to allow unpredictable toddlers around a campfire. Then life got really busy and a little out of control for a while. Before we knew it, we had a 9 and 7 year old who had never been camping.
It was time to stop, re-prioritize our life, and commit to making great family memories while our kids still enjoy our company.
This summer we went on two family camping trips. Not the way we used to do it, bare-bones with something to prove. We took relaxed family camping trips at a campsite.
I’ll admit the first go was a little shaky. It rained all night and there was a puke-in-tent incident. Yet the second trip was much easier and we enjoyed ourselves immensely. We fished, swam, hiked, and cooked everything under the sun, over our portable camping grill.
You think I’m kidding about the camping grill? We made stromboli, huevos rancheros, grilled margarita pizza, french toast, bacon and eggs and all sorts of regular grilled items as well.
Here are some of the Instagram shots I took.
French Toast, Bacon and Huevos Rancheros cooked on the camping grill.
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You know, meals at the campsite don’t have to be mundane. Really, anything you could cook on a stove top you can put on a grill. With a little forethought, you can serve sensational meals right around your campfire.
Porterhouse Steaks with Compound Butter is a dish I might serve to guests at a weekend dinner party, but who’s to say you can’t serve it at the campsite?
I packed a few enormous porterhouse steaks in the cooler, and whipped up a batch of compound butter before we left on our trip. This lemon herb butter was an elegant and flavorful touch atop the hulky man-steaks. I served them up with grilled veggies and Bush’s Steakhouse Grillin’ Beans for an impressive open air feast.
The compound butter not only made the porterhouse steaks sing, it is a great item to keep in the cooler on a camping trip. You can add compound butter to scrambled eggs, toast, easy campfire pasta dishes, grilled veggies, you name it.
Grillin’ Beans are such a great convenience food for camping because they are already seasoned to perfection, needing only to be opened and warmed.
We plan on taking more camping trips this fall and will definitely have Bush’s Grillin’ Beans with us for more camping grill creations!
Porterhouse Steaks with Compound Butter
Prep Time:10 minutes
Cook Time:8 minutes
- 1 stick unsalted butter, softened
- 1 clove garlic, peeled
- 3 tablespoons fresh thyme leaves
- Zest of 1 lemon
- 1/2 teaspoon salt
- Dash of cayenne
- 4 Porterhouse Steaks, 1 - 1 1/4 inch thick
- Hot Smoked Paprika
- Salt and Pepper
- Place all the ingredients for the compound butter in a food processor. Puree until smooth and creamy. Scoop the compound butter onto wax paper and roll into a cylinder. Wrap the ends under and refrigerate.
- For the Porterhouse Steaks: Heat the grill to high heat. Generously sprinkle with salt, pepper, and smoked paprika. Grill for 2-4 minutes per side, to desired interior color. 2 minutes per side for medium-rare.
- Once off the grill, tent the steaks with foil and allow them to rest 10 minutes before serving. Slice the compound butter and top each warm steak with a slice.
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