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Cast Iron Steak Au Poivre

This campfire recipe takes white linen dining to the great outdoors with a cast iron live fire steak au poivre, peppery pan seared steaks in a luscious bourbon sauce.
Course Main Course
Cuisine American, Camping, French
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Servings 6
Calories 763kcal


  • 10-12" Cast Iron Skillet or other oven safe skillet


For the Steaks

For the sauce

  • 4 tablespoon butter divided
  • 2 cloves garlic minced
  • ½ cup Beef broth or stock
  • 1 teaspoon Girl Carnivore Ooomami Powder
  • ¼ cup bourbon
  • ½ cup Heavy cream


  • Thyme parsley, and chives
  • Flakey salt


Prep the fire

  • Prep your campfire by building a 2 zone fire, with a cool side and a hot side. Do this by arranging your coals to one sde of the fire ring or grill.
  • When the coals are ashed over and maintaining and even heat, place your cast iron skillet on the grill grate to pre-heat until it just behind to smoke.

Prep the steaks

  • Meanwhile, rub the steaks with a liberal sprinkle of salt, Ooomami powder, and coffee rub.
  • Then, using your hands, press a layer of freshly cracked pepper over the surface of the steaks.

Cook the steaks

  • Add a tablespoon of butter to the cast iron pan and swirl to coat.
  • Place the steaks in the skillet, you should hear a good sizzle.
  • Allow the steaks to sit, without disturbing them for 3 to 5 minutes to form a good crust.
  • Flip, only when the steak releases easily without any tugging, and cook to desired doneness. 125° for rare.
  • Remove the steaks from the pan, tent with foil, and rest.

Make the pan sauce

  • Move the cast iron pan to the cooler side of the grill.
  • Add 1 tablespoon of butter and the shallots.
  • Sauté for 3 minutes, until soft.
  • Add a splash of the beef broth and deglaze the pan, scraping up any browned bits.
  • Add the remaining broth and maneuver the pan over the heat so that the liquid simmers.
  • Add the bourbon and cook 3 to 5 minutes.
  • Add the heavy cream and allow the liquid to just simmer, stirring often, until the sauce thickens and coats the back of a spoon.
  • Remove from heat, and stir in the remaining butter until smooth.
  • Return the steaks to the pan

Garnish and serve

  • Garnish the steak au poivre with freshly minced parsley, thmye, or chives.
  • Serve the steaks from the pan and spoon additional sauce over top.



A medley of black, red, and white peppercorns add extra flair to the pepper crust.
Cognac or brandy are the traditional spirits when making steak au Poivre but I dont know anyone who camps with cognac or brandy. I do know a ton of fine folks that camp with bourbon though.
Serve these cast iron campfire steak au poivre with campfire French fries or foil pack potatoes, over tossed spinach and arugula, and with crusty bread to sop up extra sauce.


Serving: 1g | Calories: 763kcal | Carbohydrates: 10g | Protein: 55g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 233mg | Potassium: 884mg | Fiber: 3g | Sugar: 1g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 6mg