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Black Pepper Porterhouse Steaks with Rosemary Potatoes

Derek Wolf | November 5, 2018

Sometimes, black pepper and salt are all you need on a great steak. Couple that with fire-roasted rosemary potatoes and you've got one heck of an outdoor meal! 

Prep Time
10 minutes
Cook Time
40 minutes
Cook it With Our
steaks in skillet over campfire


  • 2 tablespoons olive oil
  • 3 cups Yukon Gold potatoes cut into wedges (about 5 potatoes)
  • 1 cup diced white onion
  • 2 tablespoons rosemary
  • 2 cloves garlic
  • 2 porterhouse steaks
  • 4 tablespoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons butter
  • Salt and pepper to taste


  1. Build a fire about twice the size of the​ ​Cook-It-All. When fire begins to start breaking down (wood becomes white hot), place the wok part of the Cook-It-All on the fire to preheat for 2-3 minutes. (This recipe can also be made with charcoal.)
  2. In wok side of the Cook-It-All, add olive oil, potatoes, onions, rosemary, and garlic. Cook over medium heat, stirring occasionally, for 25-30 minutes or until potatoes are soft.
  3. Pat dry porterhouse steaks and season using the freshly ground black pepper and kosher salt. Preheat the grill side of the ​Cook-It-All over fire for 2 minutes. Add porterhouse steaks to grill and let cook for 5-6 minutes per side or until your desired doneness. When steaks are 2 minutes away from being done, add 1 tablespoon butter on top of each.
  4. When done, pull steaks off grill and let rest for 10 minutes. If desired, season steaks with more salt, slice, serve with potatoes, and enjoy!
Dutch Oven Sketch
Dutch Oven Sketch
Contributed By: Derek Wolf
Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?"


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