Mastering Campfire Cuisine: A Gourmet Multi-Course Steak Dinner Experience Outdoors

There’s an undeniable magic to cooking over an open fire, infusing food with a unique smoky depth that elevates every bite to new gastronomic heights. Join us on an unforgettable outdoor culinary adventure as we prepare a lavish, multi-course steak dinner entirely over a roaring campfire. While a classic barbecue grill would also yield delicious results, the primal thrill and distinct flavors achieved over an open flame are truly unparalleled. Our gourmet summertime feast features an array of delectable dishes: vibrant Zucchini Stacks, rich Roasted Marrow Bones, sweet Grilled Corn on the Cob, a magnificent Double Entrecôte Steak, and delightful Grilled Stuffed Peaches.

Every dinner we orchestrate for our ‘Campfire Cooking’ series feels more exhilarating and rewarding than the last! My culinary partner-in-crime, Sabina, and I revel in the entire process – from meticulously planning the menu to prepping ingredients and finally, the hands-on joy of cooking these elaborate meals entirely over the campfire. It’s more than just preparing food; it’s an immersive experience that connects us to nature and the timeless tradition of open-fire cooking.

We launched this beloved series last summer and have diligently continued it throughout the year, crafting a unique dinner each month during the warmer seasons when the weather permits (typically May to October here in our northern climate). Far from running out of creative ideas, we constantly discover new inspirations and techniques. It feels like we could easily sustain these incredible campfire dinners for many years to come, continually exploring the vast possibilities of outdoor gourmet cooking.

Indeed, it’s often hard to say which part is more enjoyable – the engaging process of cooking each dish from scratch over the flickering flames, or the sheer delight of savoring the fruits of our labor with good company. Both aspects contribute to an immensely satisfying experience.

This month, our inspiration was to craft a sophisticated steak dinner, infused with a subtle French elegance, perfectly complemented by classic North American summer staples. We centered our meal around fresh corn-on-the-cob, picked directly from our garden just hours before cooking. We further enhanced the menu with an assortment of other fresh garden vegetables and, for the first time in our series, ventured into experimenting with roasted marrow bones. To our delight, every single dish we prepared proved to be an absolute triumph, from appetizers to dessert, solidifying this as one of our most successful campfire feasts.

Campfire Cooking: A Gourmet Steak & Corn Dinner Menu

Aperitif & Hors d’Oeuvres

Refreshing White Vermouth Cocktail

Elegant Grilled Zucchini Stacks

Appetizer

Luxurious Roasted Marrow Bones with Crispy Crostini

Salad Course

Sweet Grilled Corn on the Cob with Roasted Garlic Browned Butter

Entrée

Perfectly Grilled Double Entrecôte Steak with Rich Red Wine Sauce

Farm-Fresh Grilled Bean Medley

Bursting Cherry Tomato Skewers

Dessert

Grilled Peach Halves with Chocolate Amaretti Filling and Saskatoon Sauce, accompanied by Vanilla Ice Cream

Cozy Canadian Coffee

Aperitif & Hors d’Oeuvres: White Vermouth Cocktail, Zucchini Stacks

We commenced our delightful summer evening with a crisp and invigorating White Vermouth Cocktail. This light, sprightly beverage, crafted from a half-and-half blend of dry white vermouth and club soda, enhanced with a generous squeeze of fresh lemon juice and plenty of ice, offered a subtly sweet yet delightfully herbaceous bitterness. It was the perfect sip to awaken our palates and set the tone for the gourmet meal ahead, beautifully complementing a tray of our garden-fresh Zucchini Stacks. These flavorful little bites were meticulously constructed by alternating tender slices of grilled zucchini with creamy fresh mozzarella, savory anchovy fillets, and fragrant basil leaves, creating a harmonious balance of textures and tastes. (You’ll find the simple yet sensational Zucchini Stacks recipe detailed below).

Appetizer: Roasted Marrow Bones – A Rediscovered Delicacy

While roasted marrow bones might evoke images of bygone culinary eras, their recent resurgence in popularity is a testament to the growing interest in nose-to-tail eating and a renewed appreciation for specialty ingredients. I vividly recall my parents, with unbridled enthusiasm, savoring every last bit of marrow from any bone that graced our dinner table, whether it was nestled in a hearty soup or roasted within a stew. My siblings and I would watch, fascinated, as they carefully extracted the fatty marrow, smacking their lips as if it were the most exquisite confection. Back then, we were more than happy to cede every morsel to them. How times have changed! Perhaps it’s a rite of passage with age, but now I too understand the allure of those tiny, rich morsels, the intense, almost magical umami flavor. There’s a distinct pleasure in scooping the meltingly soft marrow from the bones and relishing its delicate, luxurious taste.

For our memorable appetizer, we roasted marrow bones – and yes, I’ll confess, we procured them from the butcher where they were unassumingly labeled as ‘dog bones’! We specifically requested the butcher to cut them in halves lengthwise, which makes for easier roasting and serving. Over the open fire, they required only a few minutes to cook: initially placed cut-side-down to sear, then flipped and grilled just until the insides were no longer pink, but rather beautifully melted, glistening, and succulent. To accompany this delicacy, we drizzled slices of crusty bread with olive oil and grilled them until perfectly crispy and toasted. Each warm slice was then generously spread with a clove or two of soft, sweet roasted garlic. A delicate splash of balsamic vinegar over the toasted bread provided a crucial touch of acidity, expertly cutting through the inherent richness of the marrow. Finally, we garnished the marrow bones with thin slices of sweet onion, a sprinkle of fresh chopped parsley, delicate flaked salt, and freshly ground black pepper.

To truly savor this exceptional dish, each diner had the pleasure of scooping out the meltingly tender marrow and spreading it onto the fragrant, garlic-rubbed crostini. It was a remarkably simple yet utterly luxurious commencement to our campfire meal, a true highlight of our outdoor gourmet experience.

Salad Course: Grilled Corn on the Cob with Roasted Garlic Browned Butter (Okay, so it’s not actually a salad . . . but undeniably fresh!)

Is there anything more exquisitely delicious than corn on the cob, harvested fresh from the garden within the hour, expertly roasted in its husks, emerging steamed, juicy, and kissed with tantalizing bits of sweet char at the ends? In my humble opinion, the answer is a resounding ‘no.’ Fresh corn represents one of my most cherished garden vegetables, and the cobs we prepared were at their absolute peak of ripeness, plucked from our own backyard just moments before cooking. We meticulously prepared them by carefully peeling back some of the tougher outer husks, then gently pulling back the inner husks to remove all the silk. Afterward, we smoothed the inner husks back into their original position, ensuring they would protect the kernels during grilling. To enhance the steaming process, we soaked the husked cobs in water for about an hour, allowing them to fully absorb moisture. Then, over the intense heat of the campfire, we grilled these cobs directly in their husks until the outsides were beautifully charred and blackened, signaling perfectly cooked, tender corn within.

To truly elevate these freshly grilled cobs, we crafted a savory Browned Butter Roasted Garlic Sauce. We began by simmering ½ cup (115gms) of unsalted butter in a small pan over the campfire until it achieved a light, nutty brown hue, releasing an irresistible aroma. Concurrently, we prepared a head of garlic by slicing off the top, drizzling it with olive oil, and wrapping it snugly in foil. This packet was then grilled on the grate above the fire for approximately an hour, until the garlic cloves turned golden and became wonderfully soft and sweet. We then squeezed the roasted garlic cloves into a small dish, mashed them into a fragrant paste, and incorporated this into the melted browned butter, seasoning it simply with a pinch of salt and freshly ground pepper. This deceptively simple sauce transformed those sweet, charred cobs of corn into an unforgettable culinary experience, capturing the rich, vibrant taste of summer in every single bite.

As we gathered around the table to enjoy this seasonal masterpiece, the only sounds were the contented gnashing of teeth, as we attacked those succulent cobs with the fervor of a mob of hungry squirrels – a true testament to their irresistible deliciousness!

Entrée: Double Entrecôte Steak with Red Wine Sauce, Grilled Bean Medley, Cherry Tomato Skewers – The Heart of the Feast

The entrecôte, a distinguished French-cut steak, is essentially what we know in Canada as a boneless ribeye – a cut renowned for its rich marbling and superb flavor. For this special occasion, we specifically requested our butcher to cut us one that was double thickness, approximately 2½ inches thick, making it more akin to a small prime rib roast. This substantial thickness was crucial, as it allowed us to slowly grill it over the campfire, achieving a perfect medium-rare doneness throughout the interior while developing a beautiful crust. The grilling process took about 10 minutes per side, but it’s vital to remember that timing on a campfire is highly variable. It depends significantly on the steak’s thickness, the intensity of the coals, and the precise distance of the cooking grate from the heat source. Outdoor cooking, particularly over an open fire, demands adaptability and constant adjustments, but therein lies the challenge and immense satisfaction. When you successfully master these variables, the thrill of creating such a magnificent dish is enormous, and the resulting taste is truly fantastic.

Before and after – a testament to the transformative power of fire.

The accompanying red wine sauce was meticulously prepared indoors beforehand and then gently reheated over the campfire to ensure perfect warmth and consistency. Our inspiration came from several classic Bordelaise Sauce recipes found in our cookbooks. We began by carefully reducing a robust red wine, allowing its flavors to intensify, before incorporating a rich beef stock and various seasonings. This careful process yielded a sauce that was beautifully silky and glossy. To add an unparalleled depth of flavor and an absolute unctuousness, we grilled four more marrow bones directly over the campfire, carefully scraping every bit of their glistening, melting marrow directly into the simmering sauce. Those delightful little lumps you might notice dotting the sauce are, in fact, these savory marrow pieces, which compelled us to scrape every last drop of the exquisite sauce from our plates (and no, I won’t confirm whether any plates were actually licked clean!).

The magnificent steak, cooked to a perfect medium-rare, was expertly sliced thinly and generously coated with this truly delectable sauce. To provide a light and fresh counterpoint to the richness of the steak, we grilled up a vibrant medley of fresh green garden vegetables, including green and yellow beans, tender snow peas, and delicate fava beans. Alongside, skewers of sweet, sun-ripened cherry tomatoes added a burst of fresh flavor and color. These simple yet perfectly prepared sides were all that was needed to complete this unforgettable main course, showcasing the best of seasonal produce and expert campfire grilling.

That’s all that was needed to complete this perfect course.

Dessert: Grilled Peach Halves with Chocolate Amaretti Filling and Saskatoon Sauce, Vanilla Ice Cream – A Sweet Campfire Finale

Our grand finale, dessert, consisted of luscious peach halves, chosen for their perfect ripeness and inherent sweetness. These beauties were first grilled cut-side-down to develop a beautiful caramelization and tender texture. Once softened, they were generously stuffed with an irresistible filling made from crushed amaretti cookies, rich cocoa powder, a touch of sugar, some of their own peach flesh for extra moisture, and a hint of liqueur. These stuffed peaches were then gently grilled further in small pans, allowing the flavors to meld and the filling to warm through. Upon serving, they were topped with a generous scoop of creamy vanilla ice cream and accompanied by small dishes of our chilled Saskatoon soup, which was poured artfully around the peaches. This unique sauce provided a wonderfully cooling, tart, and fruity counterpart to the warm, sweet peaches, creating a symphony of flavors and temperatures. Every single bite was sheer deliciousness, a truly memorable end to our outdoor feast.

As we indulged in our luscious peach dessert, the day slowly yielded to the approaching darkness, creating a tranquil ambiance around our crackling campfire. We gracefully concluded the evening with what we affectionately call ‘Canadian Coffees’ – mugs of hot, aromatic coffee generously spiked with a good splash of Canadian rye whiskey, sweetened with a touch of maple syrup, and finished with a swirl of rich cream. As we sipped these warming beverages and shared stories and laughter amidst the gathering dusk, we were overcome with a profound sense of gratitude. To celebrate evenings like this, surrounded by cherished friends and exquisite food, warmed by the glow of a campfire on a beautiful summer evening in northern Canada, felt like an extraordinary blessing. It’s these moments that truly define the joy of outdoor living and the magic of campfire cuisine.

Grilled Zucchini Stacks: An Easy Campfire Appetizer

Margaret Bose Johnson

This simple yet sensational appetizer offers a delightful start to any summer or fall meal. These elegant little stacks are crafted from tender grilled zucchini slices, creamy fresh mozzarella, savory anchovies, and aromatic basil, all beautifully finished with a delicate drizzle of balsamic glaze.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine American, Canadian

Servings 4 – 6

Equipment

• ▢
  12 small wooden skewers
• ▢
  barbecue or campfire grill, or grill pan indoors

Ingredients

 

• ▢ 4 small zucchinis, green or yellow
• ▢ olive oil
• ▢ salt and pepper
• ▢ 3 thick slices of fresh mozzarella cheese
• ▢ 12 salted anchovy fillets (canned)
• ▢ 12 large fresh basil leaves
• ▢ 12 cured black olives (or 12 cherry tomatoes)
• ▢ balsamic glaze

Instructions

 

• Carefully slice the zucchinis crosswise into uniform rounds. Aim for at least 12 slices from each zucchini; you may find yourself with a few extra perfect slices.
• In a large bowl, gently toss the zucchini slices with 1-2 tablespoons of olive oil, ensuring each slice is lightly coated. Season generously with salt and freshly ground pepper, then toss again to distribute the seasonings evenly.
• Grill the zucchini slices over medium-high heat on each side until distinct char marks appear and the slices become tender, yet retain a slight firmness – avoiding any mushiness. This can be achieved on a barbecue grill, a grate positioned over a campfire, a grill pan on your stovetop, or by arranging the slices in a single layer on a cookie sheet and broiling them in the oven, turning once to lightly brown both sides.
• Prepare your fillings: Cut each of the thick mozzarella slices into quarters. Halve the salted anchovy fillets lengthwise, and gently tear each large fresh basil leaf in half.
• Assemble 12 individual stacks. Each stack should ideally feature 4 grilled zucchini slices, layered with 3 pieces of fresh mozzarella, 1 piece of anchovy, and 1 basil leaf. For an extra layer of flavor and adhesion, drizzle a few drops of balsamic glaze between a couple of the layers within each stack.
• For presentation and stability, thread a cured black olive (or a vibrant cherry tomato for a different touch) onto each small wooden skewer. Carefully poke the skewer down through the center of each zucchini stack, ensuring the olive rests neatly on top, effectively securing all the delicious layers together. Arrange the finished zucchini stacks elegantly on a platter and drizzle with a final touch of balsamic glaze just before serving. These are best enjoyed at room temperature.
• This recipe yields 12 exquisite zucchini stacks, making it a perfect appetizer or delightful vegetable side dish for 4 to 6 people.

Tried this recipe?Let us know how it was!