Cowboy Campfire Ribeye with Alfredo Rigatoni
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2
Prep Time
40 minutes
Cook Time
25 minutes
This campfire steak recipe turns two ribeyes and a box of rigatoni into the kind of camp dinner nobody expects to see come out of a tent. The steaks build a crust of Spiceology Cowboy Campfire Seasoning over a bed of coals while Alfredo rigatoni comes together alongside, making this cast iron ribeye recipe a camping steak dinner that borrows nothing from the freeze-dried aisle. It's proof that an over-the-fire steak doesn't need a full kitchen — just a skillet, a bed of coals, and a thermometer. Consider this your go-to campfire ribeye recipe, campsite or not.
Â
Meet the Creator
This recipe is courtesy of Paige Barrios (@theexplorepaige_), an outdoor lifestyle creator who shares camping meals, gear picks, and the kind of tips that actually get people outside. She built this menu around a weekend in Big Bear, California, running Spiceology Cowboy Campfire Seasoning from the first cup of coffee through dinner — because, in her words, a camp dinner should be a little extra. Follow her adventures (and her cooking) on Instagram @theexplorepaige_.
Author:
Ingredients
- 2 boneless ribeye steaks (about 1 inch thick, 12 oz each)
- 1 Tbsp Spiceology Cowboy Campfire Seasoning
- 1 Tbsp olive oil
-
4 quarts water
-
1 Tbsp kosher salt
-
8 oz rigatoni
-
1.5 cups Alfredo sauce
-
Spiceology Cowboy Campfire Seasoning, for finishing
Ribeye
Alfredo Rigatoni
Directions
Pat the steaks dry and season them all over with the Spiceology Cowboy Campfire Seasoning. Let them sit at room temperature for 30 minutes while the fire burns down. A cold steak in a hot skillet cooks unevenly.
Let the fire burn down to a bed of glowing coals and set the grate 4 to 6 inches above them. Open flame scorches the outside before the inside catches up.
Bring the salted water to a rolling boil and cook the rigatoni to package directions, usually 12 to 14 minutes, until al dente. Drain, reserving ½ cup of the cooking water.
Off the heat, stir the Alfredo sauce into the pasta, loosening with the reserved pasta water a splash at a time until it coats the noodles. Cover to keep warm.
Set the cast-iron skillet on the grate, add the olive oil, and heat 3 to 4 minutes until it shimmers and just begins to wisp smoke.
Sear the steaks undisturbed 4 to 5 minutes per side, until an instant-read thermometer in the thickest part reads 130 to 135°F for medium-rare (120 to 125°F rare, 140°F medium). Add 2 to 3 minutes per side for steaks over 1 inch.
Move the steaks to a cutting board and rest 5 to 10 minutes so the juices settle, then slice against the grain.
Plate the rigatoni, lay the sliced ribeye alongside, and spoon the skillet drippings over the top. Finish with a pinch of Spiceology Cowboy Campfire Seasoning.
