A rustic, show-stopping outdoor feast that combines the rich, savory indulgence of a perfectly basted tomahawk steak with the smoky simplicity of ash-roasted potatoes finished with runny egg yolks. Popularized by viral bushcraft and open-fire cooking videos, this dish delivers restaurant-quality results using basic techniques and a live fire. Whether you’re cooking in the forest, over a backyard fire pit, or adapting it for a grill, it’s an unforgettable meal for special occasions or weekend adventures.
The Star: Garlic Butter Tomahawk Steak
The tomahawk steak—a dramatic bone-in ribeye—brings impressive presentation and incredible flavor thanks to its marbling and thickness. Reverse-searing or direct fire cooking ensures a beautiful crust while keeping the interior juicy.
Ingredients (serves 2–4)
- 1 large tomahawk steak (2–3+ lbs / 1–1.5+ kg), brought to room temperature
- Kosher salt and freshly ground black pepper
- Olive oil or neutral oil
- Garlic Herb Butter:
- ½ cup (1 stick / 113g) unsalted butter, softened
- 4–6 garlic cloves, minced
- 1–2 tablespoons fresh herbs (rosemary, thyme, parsley), chopped
- Optional: pinch of chili flakes, lemon zest, or a squeeze of lemon juice
Method
- Prepare your fire or grill. Build a hot bed of coals or preheat a grill to high heat.
- Pat the steak dry, rub lightly with oil, and season generously on all sides with salt and pepper. Allow it to sit for 30–60 minutes.
- Sear the steak over direct high heat for 4–6 minutes per side to develop a deep crust. Move to a cooler zone or lower the heat and continue cooking until the internal temperature reaches 120–130°F (49–54°C) for medium-rare. Use a meat thermometer for precision and flip frequently.
- For the signature baste, melt the garlic herb butter in a hot pan or on a flat stone over the fire, adding smashed garlic and herb sprigs. Tilt the pan and spoon the sizzling butter over the steak repeatedly during the final minutes. Don’t forget to sear the edges.
- Remove the steak when it hits your desired doneness, tent loosely with foil, and rest for 10–15 minutes. Slice against the grain and finish with an extra pat of compound butter.
The Perfect Side: Liquid Gold Ash Potatoes
Whole potatoes roasted directly in hot ashes absorb deep smoky flavor while developing an incredibly fluffy interior. Topping them with “liquid gold”—runny fried egg yolks—turns them into pure comfort.
Ingredients
- Large russet or Yukon Gold potatoes (1–2 per person), scrubbed clean
- Salt, butter, and black pepper
- Fresh eggs (1–2 per potato)
- Optional toppings: sour cream, chopped chives, grated cheese, or crispy bacon bits
Method
- Prick the potatoes a few times with a fork. For maximum smoky flavor, cook them unwrapped (or use a light foil wrap if preferred).
- After your fire has burned down to hot coals and ashes, bury the potatoes in the embers. Roast for 45–90 minutes, turning occasionally, until a skewer pierces them easily and the skins are nicely charred.
- Carefully remove the potatoes using tongs. Split them open, fluff the insides with a fork, and season generously with butter, salt, and pepper.
- Fry eggs sunny-side up in butter until the whites are set but the yolks remain very runny. Slide the yolks (and a bit of white if desired) directly onto the hot potatoes so they break and flow like luxurious liquid gold.
Bringing It All Together
Start the potatoes first since they take the longest. Cook the steak while they finish roasting, then rest the meat while you fry the eggs. Serve everything hot: thick slices of garlic-butter steak alongside the smoky, yolk-drenched potatoes. Add crusty bread, a simple green salad, or your favorite drink to complete the spread.
Fire Cooking Tips & Safety
- Use sturdy heat-proof gloves and long tools when working with live fire.
- Keep water or a fire extinguisher nearby.
- For food safety, the USDA recommends cooking steak to at least 145°F (63°C) followed by a rest, though many chefs prefer lower temperatures for premium cuts.
This garlic butter tomahawk steak paired with liquid gold ash potatoes is more than a meal—it’s an experience that celebrates fire, flavor, and the joy of cooking outdoors. Fire up the pit, gather your friends, and enjoy every smoky, buttery, golden bite.
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