FOOD CALCULATOR
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General
Ingredients 8 servings
Ribeye Steaks (8 oz each), prefrozen
8.0
whole
Russet Potatoes, medium
8.0
whole
Butter
4.0
tablespoon(s)
Vegan Butter
4.0
tablespoon(s)
Sour Cream
1.0
cup(s)
Dairy-Free Sour Cream
1.0
cup(s)
Chives, chopped
0.5
cup(s)
Shredded cheddar cheese
1.0
cup(s)
Dairy-Free Shredded Cheese
1.0
cup(s)
Steak Seasoning
2.0
tablespoon(s)
Vegetable Oil
2.0
tablespoon(s)
Steak Sauce (A1-style)
1.0
bottle(s)
Pre-Washed Mixed Salad
1.0
bag(s)
Balsamic Dressing
1.0
bottle(s)
Dietary Restrictions
Dairy
Recipe Instructions
PRE-TRIP PREP: Freeze steaks individually wrapped in parchment and vacuum-sealed or in zip-lock bags. Best served on Day 3–5 when still well-frozen. Season with steak seasoning before freezing for extra flavor penetration.
ON THE RIVER: Wrap potatoes in foil; set on camp stove burner over very low heat or nestle in hot coals at edge of fire (45–60 min). Grill or pan-sear thawed steaks in an oiled cast iron skillet over high heat, 3–4 minutes per side for medium-rare. Rest 5 minutes before serving. Open potatoes; top with butter, sour cream, chives, and cheese. Serve steaks with steak sauce and a simple salad.
