Time 1h5m Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. (Or see notes for camp fire or grill instructions.) Tear off 4 large sheets of heavy duty foil, about 10-12 inches across. Regular foil will work too, just be careful not to tear it. You can double wrap if you’re worried about it. Add 1 cup of cooked rice to the center of each sheet of foil. Top rice with about 1-2 teaspoons of onion soup mix. Use a sharp knife to slice the steak into 12 thin strips, about 1 inch across. See photos. Place 3 strips of steak on top of each mound of rice. (At this point, you can add chopped vegetables around the edges of the rice. Season with salt and pepper. See notes.) Pour 2 tablespoons of evaporated milk over the top of each mound of steak and rice. Sprinkle the remaining onion soup mix evenly over the rest of the steak in each packet. For each sheet of foil, bring the short ends of the foil together over the rice and steak. Press together and fold down securely over the food. For each end, fold the corners in, and then continue folding until you have a nice secure packet. See photos! Place the 4 packets on a large baking sheet. Bake at 350 for 1 hour. Remove from the oven and carefully open each packet, being very careful not to burn yourself with the steam. Serve hot!
Time 1h Number Of Ingredients 8 Steps:
Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil. Put 1 Tablespoon of butter on each foil sheet. Dice potatoes into cubes (about 1-inch). Leaving the skin on. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square. Evenly sprinkle minced garlic and diced onion over each of the four servings. Then sprinkle with kosher salt and pepper. Drizzle with a little bit more olive oil. Put steak pieces on top of potatoes. Season with a bit more salt and pepper or your favorite steak seasoning. Drizzle with a tiny bit more olive oil and put another pat of butter on top. Fold up each of the sides to make a nice little bed for the potatoes, making a square so none of the butter and oil can escape while cooking. Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for your preferrer level of doneness for the steak.
Time 50m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Season steak with pepper. Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. Tie fat to steak with string near top and bottom. Fat must be securely anchored to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak under broiler and broil 8 to 10 minutes, depending on size of steak. Carefully remove salt crust, keeping it in one piece. Turn steak over and place salt crust on other side. If necessary, patch crust with remaining salt mixture. Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat. Slice meat, cutting slightly on diagonal. Heat butter in chafing dish or large skillet until foaming and lightly browned. Place a few slices of meat at a time in butter and cook to desired degree of doneness. (Allow about 1 minute on each side for rare meat.) Place each slice of meat on slice of toast and spoon some of the hot butter over.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
cut a large square of foil. place pattie on it. add vegetables. cover with 1/4 can of soup. seal foil tightly. place on cookie sheet. bake at 350 for 30 minutes.
Time 1h30m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil. Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste. Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.
Time 35m Number Of Ingredients 8 Steps:
Use a large square piece of aluminum foil for each tin foil dinner. Spray foil with nonstick cooking spray. Separate ground beef into 4 equal patties, or steak into 4 servings, and place in the center of each piece of foil. Divide potatoes, carrots, and onion evenly between all 4 dinners and place on top of meat. Sprinkle with salt and pepper, to taste. Pour a few dashes of Worcestershire sauce on top of each dinner and fold foil up tightly around the entire meal. Cook on a grill on medium-high heat or an open fire for 25-30 minutes, or until vegetables and meat are cooked through. Open foil carefully and top with BBQ sauce and shredded cheese.
More about “hobo steaks recipes”
Time 8h50m Number Of Ingredients 14 Steps:
Spray slow cooker with non-stick cooking spray. In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley. Set aside. In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce. Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables. Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables. Spoon half of the sauce mixture over the meat. Repeat the entire process all over again, layering it on top of each other. Place the lid on top of the slow cooker and cook on low for 7-8 hours or on high for 3.5-4 hours. Scoop servings into bowls and top with shredded cheddar cheese (and more BBQ sauce or even ketchup, it desired).
