Cooking and camping: Tips for great steak and eggs

by Rex Trulove guest author  

[Editor's note - Rex is an experienced camper and senior editor at Helium.com]

Nothing quite beats wonderful steak and eggs for breakfast when you are camping. With a steaming hot cup of coffee, this hearty meal gets you going for the camping day. The dish isn't even very difficult to prepare.

The type of steak is entirely up to the camper. Pork, beef, venison, buffalo, and elk all taste fabulous. For best results, the steak should be 1/2 to 1 inch thick. The thinner it is, the faster it will cook, so if you like steaks cooked rare to medium, thicker cuts allow you to better control how done the meat will be.

The heat should also be low. High heat can tend to overcook the outside while the inside is still blood rare. While this can be fine if you like very rare steak, cooking at cooler temperatures again allows you more control.

Start by adding a couple tablespoons of olive oil to a fry pan. Other cooking oil can be used, but olive oil is usually tastier, healthier, and doesn't leave a strong aftertaste like many oils can. Heat the oil over a slow burner. Camp stoves are perfect for this...keep reading

Read the rest of Rex's guide to cooking steak and eggs on Helium.com.

Reprinted by permission from Rex Trulove - All rights reserved. Read Rex's profile at Helium.com  

Camping photo courtesy of jen robinson at Flickr.com
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If you're a steak lover, you might also like to learn about Grill Charms™  -- a simple yet elegant way to mark your steaks during cooking, developed by Leslie Haywood of Charmed Life Products LLC.

I love reprinting great articles from my friends at Helium. I also accept original submissions on any Camping theme, as well as your Camping pictures. Guest authors always receive full credit and generous links, and are chosen based upon the quality of their work.

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