Rough Steps
Vacuum Pack steaks with rosemary and butter.
Freeze it before your trip if you want it to keep longer
Cook steak in bag in boiling water (essentially sous vide).
Pour out steaks and sear on skillet.
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Detailed Recipe
Ingredients
1 steak (your choice of cut)
2 sprigs of fresh rosemary
2 tbsp butter
Instructions
Prepare the Steak:
Place the steak in a vacuum-seal bag with rosemary sprigs and butter.
Seal the bag tightly using a vacuum sealer. Freeze it before your trip if you want it to last longer.
Cook the Steak:
Bring a pot of water to a boil on your camp stove.
Submerge the vacuum-sealed bag into the boiling water and cook for 15-20 minutes, depending on the thickness of the steak and desired doneness.
Sear the Steak:
Once cooked, carefully remove the steak from the bag and pat it dry.
Sear the steak on a hot skillet for 1-2 minutes on each side to get a nice crust.
Serve:
Goes great with potatoes, bread, or vegetables!
