Steaks on a Shovel
You want to know what will have everyone talking at your next barbecue picnic?! Cooking Steak on a Shovel, that’s what. Yes, you read that right. Today, I’m going into all the details of how to cook steaks on a shovel. Table of Contents Why You’ll Love Cooking Steak on a ShovelOther recipes in this steak SeriesIngredientsHow to Cook Steak on a ShovelSteaks on a Shovel Recipe Why You’ll Love Cooking Steak on a Shovel Other recipes in this steak Series Ingredients How to Cook Steak on a Shovel Steaks on a Shovel Recipe Read the note below for all the basic information on safe shovels for cooking, but also feel free to expand your research in order to really drive home that not all shovels are food safe! You’ll want to practice this recipe on your own ahead of time so that the next time you cook it, it will go smoothly in front of all your friends and family. Y’all know I love to cook various foods in my fire pit, so while we’re very familiar with steak it’s really the technique we’re exploring today. Why You’ll Love Cooking Steak on a Shovel This recipe is part 1 of my series for unique ways to cook steak over fire and if they are worth it. Today, we are using a high quality, food-safe shovel to cook a steak. Now, I have to clarify that not all shovels are food safe to cook on! Make sure to read how to select and clean a shovel in order to recreate this cook. Overall, this was a really fun way to make steaks! The sear and flavor was surprisingly good. The mobility of the shovel is actually really nice. That being said, you can basically do the same cook in a skillet. Overall score: 7.5/10. And still absolutely delicious! *WORD OF CAUTION*: Cooking on a shovel with paint or any powder coating is not recommended. Therefore, truly know what you are cooking on before following this recipe. Make sure to use a shovel made of stainless steel material (DO NOT USE GALVANIZED), then clean with a wire brush or power sander, disinfect, and season with cooking oil. Using a food grade 304 stainless steel shovel is the most ideal. Make this recipe AT YOUR OWN RISK! Other recipes in this steak Series Ingredients This recipe involves only 10 minutes of prep and 20 minutes of cooking to serve 4, which makes it easy to multiply if you’re cooking for a whole group. You’ll need 2-3 ribeye steaks, kosher salt, canola oil, a stainless steel shovel, beef tallow, rosemary sprigs, and crushed garlic cloves. For more with ribeye steaks, check out my Grilled Ribeye with Cowboy Butter, Bourbon Marinated Ribeyes and Reverse Seared Ribeyes with Black Garlic Butter. How to Cook Steak on a Shovel *NOTE BEFORE COOKING*: Cooking on a stainless steel shovel with paint or any powder coating is not recommended. Therefore, truly know what you are cooking on before following this recipe. Make sure to use a stainless steel shovel (DO NOT USE GALVANIZED), then clean with a wire brush or power sander, disinfect, and season with cooking oil. Using a food grade 304 stainless steel shovel is the most ideal. Make this recipe AT YOUR OWN RISK! Yes, I’m stating the above again… for the people in the back. Preheat a high heat open fire (about 400F). Lather your steaks with oil then generously season with kosher salt. Add your cleaned and food safe shovel to the fire to preheat until it is 400F. Bring the shovel away from the fire and add just a little bit of beef tallow. Roll it around until the whole surface is coated, then carefully add your steak. Cook over the flames for about 5-7 minutes on the first side. Feel free to pull off the heat and cook just on the hot shovel every so often to prevent the steak from burning or to adjust your fire. Flip your steak over, add some rosemary and crushed garlic cloves and continue cooking for 5-7 minutes. Once the steak is 120F internal, pull it off and let it rest for 10 minutes. For more rosemary and garlic, check out my Rosemary Garlic Lamb Chops, Grilled Steaks with Board Sauce and Herb Crusted Bison Tenderloin. Slice up your steak, serve, and enjoy! Steak: ▢ 2-3 Ribeyes▢ ½ cup Kosher Salt to taste▢ Canola Oil as needed ▢ 2-3 Ribeyes ▢ ½ cup Kosher Salt to taste ▢ Canola Oil as needed Shovel: ▢ 2 tbsp Beef Tallow▢ 3-4 Rosemary Sprigs▢ 3-4 Crushed Garlic Cloves ▢ 2 tbsp Beef Tallow ▢ 3-4 Rosemary Sprigs ▢ 3-4 Crushed Garlic Cloves *NOTE BEFORE COOKING*: Cooking on a shovel with paint or any powder coating is not recommended; therefore, truly know what you are cooking on before following this recipe. Make sure to use a stainless steel shovel (DO NOT USE GALVANIZED), then clean with a wire brush or power sander, disinfect, and season with cooking oil. Using a food grade 304 stainless steel shovel is the most ideal. Make this recipe AT YOUR OWN RISK! Preheat a high heat open fire (about 400F).Lather your steaks with oil then generously season with kosher salt.Add your cleaned and food safe shovel to the fire to preheat until it is 400F. Bring the shovel away from the fire and add just a little bit of beef tallow. Roll it around until the whole surface is coated, then carefully add your steak. Cook over the flames for about 5-7 minutes on the first side. Feel free to pull off the heat and cook just on the hot shovel every so often to prevent the steak from burning or to adjust your fire. Flip your steak over, add some rosemary and crushed garlic cloves and continue cooking for 5-7 minutes. Once the steak is 120F internal, pull it off and let it rest for 10 minutes.Slice up your steak, serve and enjoy! Preheat a high heat open fire (about 400F). Preheat a high heat open fire (about 400F). Lather your steaks with oil then generously season with kosher salt. Lather your steaks with oil then generously season with kosher salt. Add your cleaned and food safe shovel to the fire to preheat until it is 400F. Bring the shovel away from the fire and add just a little bit of beef tallow. Roll it around until the whole surface is coated, then carefully add your steak. Cook over the flames for about 5-7 minutes on the first side. Feel free to pull off the heat and cook just on the hot shovel every so often to prevent the steak from burning or to adjust your fire. Flip your steak over, add some rosemary and crushed garlic cloves and continue cooking for 5-7 minutes. Once the steak is 120F internal, pull it off and let it rest for 10 minutes. Add your cleaned and food safe shovel to the fire to preheat until it is 400F. Bring the shovel away from the fire and add just a little bit of beef tallow. Roll it around until the whole surface is coated, then carefully add your steak. Cook over the flames for about 5-7 minutes on the first side. Feel free to pull off the heat and cook just on the hot shovel every so often to prevent the steak from burning or to adjust your fire. Flip your steak over, add some rosemary and crushed garlic cloves and continue cooking for 5-7 minutes. Once the steak is 120F internal, pull it off and let it rest for 10 minutes. Slice up your steak, serve and enjoy! Slice up your steak, serve and enjoy! Calories: 299kcal | Carbohydrates: 1g | Protein: 23g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 14206mg | Potassium: 315mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg Categorized as:Beef Recipes, Blog, Campfire Cooking Recipes, Cooking Techniques, Dinner Recipes, Dinner Recipes, app, Equipment, Fire Pit Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!