Use a marinade and keep the steak cool.  I use either a soy sauce or red wine based marinade with olive oil, either fresh or dried onions and/or garlic, a few herbs and a dollop of maple syrup.  Flank steak works particularly well.  Grill it five minutes a side over hot coals or a fire for rare, and slice it thin diagonally (top to bottom) across the grain.  I pack the steak in a plastic bag with the marinade and no air, refrigerate it before leaving home, and keep it with the cool but not frozen stuff in the food pack (cheese, sausage, butter, etc.)  I usually use it about 3 days out, after frozen birds, but before smoked mammals.

I just buy the frozen no name steaks, and keep them frozen until I head in. At that point I either just keep them cool with a wet rag or in the cooler pack. When they thaw, thats the night we eat them.

I take my 'beef' from the lake. It usually comes in the form of a laker with 2 steaks per fish. So what to do if you have an odd number in your party? Improvise. 8) 8)

We always take steaks for one meal. We used to double wrap in Saran wrap then put in Ziplocks with all the air removed. I now have one of the vacuum sealers which works better, but either is fine. Freeze them about 2 or 3 days prior to the trip to ensure they are solid. We take a styrofoam cooler for the road trip up with dry ice. (I had a plastic cooler warp from the extreme cold of the dry ice) When we pack the food pack the morning of our departure, we put the frozen steaks towards the middle of any other food that you may want to keep cold. e.g. squeeze butter, cheese, bacon, etc. and pack wahtever remaining dry ice there is in with that. We usually have the steaks on the second or third night and have actually had to leave them out in the open for several hours to thaw. Yep. They stay frozen that long. Good luck and Bon Apetit!

Cheers,

q_v

Quote:


mitchell5x5,

Here is a tip for making a cooler using an old insulite pad and a dry bag. Using a yardstick cut the pad so that it fits snugly into the dry bag paying particular attention to length you will need to make 3 folds on the dry bag, use duct tape to close the seams on the insulite tube inside and out. With the left over piece, cut 2 round circles that will fit snugly inside the insulite tube again use duct tape to secure one end inside and out.
I would use dry ice if you want the steak to stay frozen for a couple of days. Wrap frozen steak(s) and dry ice in newspaper secure with tape. Place in bottom of dry bag cooler insert a cardboard divider place cheese, eggs or whatever else you want to stay cold on top if there is any extra space in the cooler fill with newspaper and place lid on pushing down to fill any void.
I have used this in the past and it will keep steaks frozen for a minimum of 2 days in 80 degree weather.
Enjoy the trip!

flp

I'm looking to pack in some steaks for my sept trip to the bwca. I was looking for input on the best way to preserve the steaks for a day or two. Someone suggested dry ice, another suggested to freeze the steaks. I was also thinking of bringing some sort of collapasable cooler. An ice cube is worth it's weight in gold about day 2 or three for me. any suggestions???
Here's an excellent dry rub for chops and steaks....

1/3 cp brown sugar
1/3 cp kosher salt
1/4 cp ground coffee
1/8 cp ground pepper
rub em  down and good luck