I love to cook so I don't mind cooking while we are traveling in our home on wheels. A lot people prepare ready-made meals before they RV travel and I can completely understand that. I just feel that there is already so much to do just to prepare and pack to get ready that making meals ahead too is just too much work. So I load up on groceries and meats to freeze.
Most people cook on a grill when camping. We don't travel with a gas grill. We either cook on a grate over the fire, cook in cast iron over the fire, or I cook inside in the cast iron. Cast iron is my main cooking skillet. I have them in many sizes at home. In the RV I have only two size skillets. The tiny RV stove is too small to fit both of the skillets at the same time so I have to maneuver them around to make it work.
I find chops, and steak very easy and quick to cook at home and on the road. Here is a video I shot while we are at the Hilton Head Harbor Marina & RV Resort. The weather was beautiful and firepits are not standard at the sites so I cooked steak inside.
Steps to cook steak in cast iron. You can do this over a fire, on the grill, or on a stove. First, bring the steak to room temperature. Season with salt and pepper at a minimum. I like to use a spice rub mix of garlic, paprika, coffee, chili powder, salt, and pepper. Use what you like and season both sides.
Lightly grease a cast iron skillet with a high smoke point fat like, lard, tallow, or bacon fat. Once the skillet is hot, add your steak and cook on each side. Timing will vary depending on steak thickness and doneness preference. I always strive for medium rare so my timing is based on that and steak thickness of at least an inch thick. Therefore, I cook for three minutes on both sides and then sear all of the sides before placing on a cutting board. I then put on a pat of butter and cover with foil and let it rest for five minutes.
After the five minutes, slice the steak and put on a serving platter to share. Serve with your favorite sides. When RV-ing keep the sides simple. For example, salad, sauteed veggies, pasta salad, or perhaps a baked potato (which we cook in the firering when having a campfire).
You can use this same method for pork chops. The timing is roughly the same, but does depend on the thickness of the chops. I never overcook pork chops. When I cook chops, I serve with baked beans that I have made ahead, and usually a veggie like sauteed cabbage. In the photo below I served with a macaroni salad that made before departure.
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