Y ou don’t need to be an expert to cook more than hot dogs and marshmallows over an open fire—and you probably need much less gear than you may imagine. Although he’s an expert, Jared Bennett, executive chef at French brasserie Royce (open now for dinner and weekend brunch, and fully opening August 22), has beginner-friendly recipes and advice for hikers and campers looking for more than trail mix after a long day of adventuring. 

One of Bennett’s go-to recipes is cast iron pork steak, cooked over an open flame. “I like to cook pork this way for trips,” he says. “The pork is so tender that a knife is not needed to slice into [it]. You can also shred the pork if that’s more your style.”

The first key to Bennett’s recipe is prep, and it’s best done long before you leave home. Not only does this limit the number of tools you’ll need on the trail or in your cabin, but it also helps prevent temperature-sensitive ingredients from spoiling en route. You’ll still need a cooler, of course, but vacuum-sealing and pre-cooking do a lot for food safety on a camping trip.

The second key is equipment. Banish the thought of awkward tripods and dangling cauldrons. To make gourmet-inspired cuisine over a fire, you only need the basics. A cast iron pan delivers versatility with the durability you need to cook right on the coals, and although it isn’t the lightest thing to carry, it’s worth the weight if you plan to make camp for a couple of days. You’ll also need long, fire-proof tongs (no rubberized grips that could melt) for cooking directly on the coals, along with fire-resistant pot-holders. Cast iron gets hot.

With the work done in advance, the hardest part of dinner time should be building the fire. 

“After a day of hiking, it’s great to have these in the cooler or fridge to pull out and cook for a quick dinner,” Bennett says.

Check out Bennett’s recipes to level up your campfire cooking skills:

Sous Vide Pork Shoulder Steak

1. Place your cast iron skillet on the campfire coals. Wait for the pan to reach medium-high heat.

2. Place your pork shoulder steak on the skillet and sear on one side until a dark, golden-brown crust forms. Adjust skillet on the fire if needed.

3. Flip the steak and add garlic, rosemary, and thyme, basting pork with butter.

Grilled Corn and Elote Sauce