Cooking Steak Over Campfire: A Step-by-Step Guide for Beginners

By Colin Foster

Updated November 2026

Cooking steak over campfire is one of the most satisfying meals you can make outdoors, and it is easier than most people expect. With a bed of hot coals, a sturdy grate and a steak that is at least an inch thick, you can get a deep, crusty sear and a juicy center in under 20 minutes. This guide walks you through choosing the cut, building the right fire, setting up your cooking surface, and checking doneness without a thermometer you may not have brought.

What You Need Before You Start

Good campfire steak depends more on preparation than on fancy equipment. Gather these items before you light the fire:

Shopping for one? See our guide: 7 Best Racks for Cooking Over Campfire Options Compared (2026).

• One or two steaks, 1 to 1¼ inches thick, ideally ribeye, strip, sirloin or top sirloin
• A cast iron skillet, a heavy grill grate or a flat piece of steel you can set over coals
• A fire-safe stand or grate support, such as a campfire grate or adjustable tripod
• Heat-resistant gloves and long tongs
• Coarse kosher salt and cracked black pepper
• Neutral high-smoke-point oil, such as avocado or refined canola
• A cooler to keep the meat at 40°F or below until cooking
• An instant-read thermometer, if you have one (optional but very helpful)

If you are still deciding what to bring, Cooking Over a Campfire Equipment: What You Need and How to Use It covers the full kit in more detail.

Step 1: Choose and Prepare the Steak

Thickness matters more than weight. A steak under three-quarters of an inch will overcook before you get a good crust, while one around 1 to 1¼ inches gives you time to sear both sides and bring the center to temperature. Ribeye and strip steaks have enough marbling to stay juicy over open heat. Sirloin is leaner and benefits from a little extra oil.

1. Pull the steak from the cooler about 30 to 40 minutes before cooking so the surface is not ice cold.
2. Pat the steak dry with paper towels. Moisture is the enemy of a good sear.
3. Rub a thin layer of oil over both sides.
4. Season generously with salt and pepper, about ½ teaspoon of kosher salt per side for a 1-inch steak.

Step 2: Build the Right Fire

Flames are not what you want. You need a bed of hot coals with an even surface. Cooking over open flame produces soot, and the steak will char on the outside before the inside is done.

Setting up the fire

• Build a fire with hardwood such as oak or hickory, and let it burn down for 30 to 45 minutes until most of the flames have died out.
• Spread the coals into a single layer roughly the size of your cooking surface.
• Keep a second, smaller pile of coals on the side so you can add heat if needed.
• Test the heat by holding your hand about 5 inches above the grate. If you can keep it there for only 3 to 4 seconds, the temperature is around the high end you want.

For a deeper look at the fire itself, see Campfire Grate for Cooking: How to Choose and Use One (Step-by-Step).

Step 3: Set Up Your Cooking Surface

You have two main options. A heavy cast iron skillet placed directly on a grate over the coals gives you the most even heat and a superb crust. A bare grill grate set on the coals gives you grill marks and a smokier flavor but less control over the sear.

Whatever you choose, let the surface heat for at least 5 to 10 minutes before the steak goes on. A cold pan or grate pulls heat out of the meat and steams it instead of searing.

Step 4: Sear the Steak

1. Lay the steak on the hot surface, moving it away from the coals if it starts to flare.
2. Leave it alone for 3 to 4 minutes. Resist the urge to lift it early; the crust needs time to release.
3. Flip once and sear the second side for another 3 to 4 minutes.
4. For a thicker steak, move it to the cooler edge of the grate for 2 to 4 minutes after the initial sear, flipping every minute, until the center reaches your target temperature.

Checking doneness

An instant-read thermometer is the most reliable tool. Insert it sideways into the thickest part, away from bone and fat, and pull the steak at these temperatures, remembering it will rise 5 to 10 degrees while resting:

• Rare: 120°F
• Medium-rare: 130°F
• Medium: 140°F
• Medium-well: 150°F

Without a thermometer, press the center with tongs. Rare feels very soft, medium-rare has a slight give, and medium feels firm with a little spring. Cut a small slit in the thickest part if you are unsure, though this lets juices escape.

Step 5: Rest and Serve

Move the steak to a plate or cutting board and let it rest for 5 to 10 minutes. Resting lets the juices redistribute. If you slice too early, those juices end up on the board instead of in the meat. Slice against the grain into strips about ½ inch thick, and finish with a pinch of flaky salt if you have it.

Common Mistakes

• Cooking over flames. Wait until the fire has mostly turned to coals. Flames char the outside and leave the inside raw.
• Using a cold steak. A steak straight from the cooler takes longer to cook and can end up gray on the outside.
• Too much oil. A thin coat is enough. Excess oil drips onto the coals and causes flare-ups.
• Flipping constantly. Let the crust form. Flip once or twice at most.
• Skipping the rest. Five minutes of resting makes a visible difference in juiciness.
• Salting too late. Season at least 15 to 20 minutes ahead, or just before cooking, so the salt has time to work into the surface.

Tips for Better Results

• Bring steaks at room temperature for the best sear, and keep the cooler cold for food safety.
• Carry a small spray bottle of water to tame flare-ups, but use it sparingly.
• Pack a folding grill grate with adjustable height so you can raise or lower the cooking surface as the coals change.
• If you want to cook several steaks at once, use a large cast iron skillet and sear in batches.
• Cook steaks in the same order as you would cook other proteins: start with the thickest cut, then move to thinner ones.

Once you are comfortable with steak, you may enjoy trying other proteins too. Cooking Ribs Over Campfire: Method, Gear and Common Mistakes shows how to handle slower-cooking meats over the same kind of fire.

Recommended gear

• Lodge Pre-Seasoned Cast Iron Skillet – A 10.25-inch skillet holds heat well and sears evenly, which is ideal for thick steaks cooked over coals. View on Amazon
• Rapid Fire Campfire Grill Grate – A sturdy grate that sits over the fire and gives you a stable surface for a skillet or grill grate. View on Amazon
• Thermapen ONE Instant-Read Thermometer – A fast, accurate thermometer that takes the guesswork out of doneness, especially when the light is poor. View on Amazon
• Heat-resistant grill gloves – Protect your hands when adjusting coals and grates. View on Amazon

FAQ

What is the best cut of steak for campfire cooking?

Ribeye and strip steak are the most forgiving choices because their marbling keeps them juicy over high heat. Top sirloin works well too if you add a little extra oil.

How thick should the steak be?

Aim for 1 to 1¼ inches. Thinner steaks cook through too quickly to develop a good crust, and much thicker cuts can take too long over coals.

Can I cook steak directly on the coals?

It is not recommended. Direct contact with coals burns the outside and leaves uneven cooking. Use a grate, skillet or steel plate instead.

How long does it take to cook steak over a campfire?

A 1-inch steak usually takes about 8 to 10 minutes total for medium-rare, depending on coal heat. Thicker cuts need more time, and checking the internal temperature is the most reliable way to tell.

Do I need to let the steak rest?

Yes. Resting for 5 to 10 minutes lets the juices settle back into the meat, which makes the slices noticeably juicier.

Is it safe to cook steak over a campfire?

Yes, when you use a stable grate, keep flames low, and handle hot cookware with heat-resistant gloves. Always follow fire regulations at your campsite and keep water or a shovel nearby.

What temperature should steak reach for safety?

The USDA recommends a minimum internal temperature of 145°F for whole cuts of beef, followed by a rest. Medium-rare is a popular choice, but if you are cooking for children, pregnant people, older adults or anyone with a weakened immune system, consult a food safety professional or the USDA guidelines before serving undercooked steak.

Conclusion

Cooking steak over campfire comes down to three things: a thick cut, a bed of hot coals instead of open flame, and patience during the sear. Prepare the steak properly, check doneness carefully, and let it rest before slicing. With a few trips under your belt, you will be cooking steak over a campfire with confidence.

Related reading

• Top 8 Tripods for Cooking Over Campfire with Expert Picks (2026)
• 8 Best Dutch Ovens for Cooking with a Dutch Oven Over a Campfire (2026)

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our camping know-how guides, checking product details against manufacturer specifications and owner feedback.