There is just something really good about a perfectly seared steak. We rarely eat red meat – probably only about once every four to six weeks, but when we do, we like to go all out and make it absolutely worthwhile.

And these steaks were absolutely worth it.

Ingredients

• 2 New York strips
• Fresh mushrooms
• Fresh sliced onion
• Butter
• Garlic
• Fresh mixed vegetables (broccoli, carrots, cauliflower)
• Salt, pepper

Method

Sprinkle a little salt on each side of the steaks.

Heat the skillet through on the embers, and melt a good size chunk of butter. Add the steaks to the sizzling butter and let them sit for a couple of minutes.

Turn them over and let them sit for a couple more minutes. Sprinkle garlic over the top of the steaks.

Add the onions to one side of the steaks, and splash butter over them. Feel free to take the handle of the skillet (using an oven glove!) and gently shake the skillet to prevent the steaks from sticking.

When the onions are almost cooked, add the mushrooms to the other side of the steaks, and splash them with butter.

Try not to turn the steaks too often, but don’t be afraid to flip them so they properly cook either.

Meanwhile, season and steam the vegetables using a vegetable steamer and a small propane burner. If your RV has a stove in it, feel free to use it. I prefer to use a tiny SnowPeak GigaPower Stove, because it means I don’t have to keep going in and out of the RV just to boil water. The vegetables will steam fairly quickly (3-5 minutes is usually plenty), so don’t cook them too early or they will be either mushy or cold – or worse, both.

Plate the steaks, topping them with the onions and/or mushrooms, and serve with the steamed vegetables.