Garlic Butter Steak and Potato Foil Packets are the ultimate no-fuss, flavor-packed meal that brings together juicy steak bites, tender potatoes, and a rich garlic herb butter—all wrapped up and cooked in foil for easy cleanup. Whether you’re grilling outdoors, baking in the oven, or cooking over a campfire, this recipe delivers a hearty, satisfying dish with minimal effort. The foil locks in moisture and flavor, creating a steamy environment that perfectly cooks the steak and potatoes while infusing them with garlicky goodness. It’s a one-packet wonder that’s ideal for weeknight dinners, backyard BBQs, or rustic camping adventures.
Ingredients:
For the packets:
- 1½ lbs top sirloin steak, cut into 1-inch cubes
- 1 lb baby Yukon Gold or red potatoes, halved or quartered
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- Optional: ½ teaspoon smoked paprika for depth
For the garlic butter:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice (optional, for brightness)
Optional add-ins:
- ½ cup shredded cheddar cheese
- 2 tablespoons cooked bacon bits
- 1 cup green beans or asparagus, trimmed
Instructions:
- Parboil the potatoes:
Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the halved potatoes and cook for 5–6 minutes until just fork-tender but not fully cooked. Drain and let cool slightly. This step ensures the potatoes cook evenly with the steak. - Prepare the garlic butter:
In a small bowl, combine the melted butter, minced garlic, chopped parsley, and lemon juice if using. Stir well and set aside. This aromatic butter will coat the steak and potatoes, infusing them with rich, savory flavor. - Assemble the foil packets:
In a large mixing bowl, toss the steak cubes, parboiled potatoes, and sliced onions with olive oil, salt, pepper, Italian seasoning, and smoked paprika if using. Drizzle in half of the garlic butter and toss again to coat everything evenly. - Wrap it up:
Tear off four large sheets of heavy-duty aluminum foil (about 12×12 inches each). Divide the steak and potato mixture evenly among the sheets. Drizzle the remaining garlic butter over the top of each portion. If adding cheese or bacon, sprinkle it on now. Fold the foil over the ingredients and crimp the edges tightly to seal, forming a secure packet. - Cooking methods:
- Grill: Preheat grill to medium-high (around 400°F/200°C). Place packets directly on the grates and cook for 8–10 minutes per side, flipping once, until steak is cooked to your liking and potatoes are tender.
- Oven: Preheat oven to 425°F (220°C). Place packets on a baking sheet and bake for 20–25 minutes. For a golden finish, open the packets and broil for 2–3 minutes.
- Campfire: Nestle packets into hot coals (not direct flames) and cook for 15–20 minutes, rotating occasionally.
- Serve and enjoy:
Let the packets rest for 2–3 minutes before opening to avoid steam burns. Carefully unwrap and garnish with extra parsley or a squeeze of lemon. Serve directly in the foil or transfer to plates.
Tips & Variations:
- Steak doneness: For medium steak, aim for an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
- Make-ahead: Assemble packets up to 6 hours in advance and refrigerate until ready to cook.
- Vegetable swap: Try bell peppers, mushrooms, or zucchini for a colorful twist.
- Cheesy finish: Add shredded cheese in the last few minutes of cooking for a melty topping.
This foil packet recipe is a celebration of bold flavors and easy prep—perfect for when you want a satisfying meal without the mess. Want to try a tropical version with pineapple and teriyaki glaze next? I’ve got ideas!