Garlic Butter Steak and Potato Foil Packets
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Nothing beats opening up a foil packet to find juicy steak, soft potatoes, and caramelized onions all drenched in savory garlic butter. I’ve made this dish countless times—whether it’s for BBQs, camping trips, or even quick weeknight dinners. It’s super easy, fully customizable, and best of all, there’s no mess to clean up afterward. (Who needs to scrub pans?)
The secret to making this recipe perfect? Par-boiling the potatoes. I know it’s an extra step, but trust me—skip it, and you’ll end up with crunchy potatoes and overcooked steak. I learned this the hard way during a camping trip in 2019. Never again!
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Why This Recipe Works
- One-Packet Meal: Everything cooks together with no flipping or stirring required.
- Multiple Cooking Options: You can make this on the grill, over a fire, or in the oven—works everywhere!
- Kid-Friendly: Even my pickiest eater goes for seconds. It’s a miracle!
Ingredients & Substitutes
(Amounts in the recipe card below!)
- Steak: 1.5 lbs top sirloin (cut into 1-inch cubes). Ribeye works too if you prefer a richer flavor.
- Potatoes: 1 lb baby Yukon Golds (halved). No need to peel them!
- Onion: 1 medium, thinly sliced. Both yellow and red onions are good here.
- Garlic: 1 tbsp minced (or double it if you’re a garlic lover).
- Butter: 2 tbsp cubed. Salted or unsalted, it’s up to you.
- Seasonings: Italian seasoning, salt, and pepper. Add smoked paprika for some extra flavor.
- Optional Add-ins:
- Crispy bacon bits
- Shredded cheddar cheese
- Asparagus or green beans
Step-by-Step Instructions
- Par-Boil the Potatoes (This Step Is Crucial!)
Fill a pot with salted water and bring it to a boil.
Add the potato chunks and cook them for about 5 minutes (they should soften a bit but remain firm).
Drain them and let them cool in a colander. Do not rinse—they need the starch to get crispy later. - Assemble the Foil Packets
In a large bowl, mix together the steak, par-boiled potatoes, onion, garlic, olive oil, Italian seasoning, salt, and pepper until everything is evenly coated.
Tear off 4 sheets of heavy-duty foil (each 12×12 inches). If you’re using regular foil, double it up.
Divide the mixture into the foil sheets and top each with ½ tbsp butter cubes. - Seal the Packets
Fold the foil over the ingredients and crimp the edges tightly to form a sealed half-moon shape.
Fold the edges over twice to trap all the steam inside. - Cooking Methods Grill or Campfire:
Preheat your grill to medium-high (around 400°F). Place the foil packets directly on the grill. Cook for 8 minutes per side (16 minutes total).
Campfire Tip: Place the packets in the hot coals (not the flames!) and cook them for 15-20 minutes.
Oven:
Preheat the oven to 425°F and place the foil packets on a baking sheet. Bake for 20 minutes. For a crispy char, open the packets and broil them for 1-2 minutes.
Pro Tips for Perfect Packets
- Double-Wrap: If grilling over a fire, use two layers of foil to prevent any leaks.
- Let it Rest: After cooking, let the packets sit for 2-3 minutes before opening them to avoid steam burns.
- Check Steak Temperature: Use a meat thermometer to make sure your steak has reached 145°F for medium.
FAQ
- Can I prep these ahead of time?
Yes! You can prepare the packets and store them in the fridge for up to 6 hours. This is ideal for camping or busy nights. - What if my potatoes are still too hard?
No worries! Just remove the steak, wrap the potatoes back up, and keep cooking them until they’re tender. - Can I use frozen steak?
It’s best to thaw frozen steak before cooking it, as frozen meat can release moisture and make the packets soggy.
Serving Suggestions
- Pair With: Garlic bread (more garlic is always a good idea).
- Side Dish: Try air-fried Brussels sprouts or a simple arugula salad.
- Drink Pairing: An ice-cold IPA or sparkling lemonade pairs well with this meal.
Nutrition (Per Serving)
Calories: 425 | Carbs: 23g | Protein: 38g | Fat: 20g
(Note: These values may vary depending on the exact ingredients you use.)
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Garlic Butter Steak and Potato Foil Packets
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 1 lb baby Yukon Gold potatoes, halved or quartered
- 1 medium yellow onion, thinly sliced
- 1 tbsp minced garlic (or 2 tbsp for garlic lovers)
- 1 tbsp olive oil
- 2 tbsp unsalted butter, cubed
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Par-Boil Potatoes:
Bring a large pot of salted water to a boil, add the potatoes, and cook for 5 minutes. Drain them and let them cool for a bit. - Combine Ingredients:
In a large bowl, toss the steak, par-boiled potatoes, onion, garlic, olive oil, Italian seasoning, salt, and pepper until everything is coated. - Assemble Foil Packets:
Lay out 4 sheets of heavy-duty aluminum foil (12×12 inches). Divide the steak-potato mixture evenly among the foil sheets, then scatter the butter cubes on top. - Seal Packets:
Fold the foil over the ingredients, crimp the edges tightly, and double-fold the edges to prevent steam from escaping. - Cook:
- Grill or Campfire: Cook for 8 minutes per side (16 minutes total).
- Oven: Bake at 425°F for 20 minutes. Optional: Broil for 1-2 minutes for a crispy char.
- Serve:
Open the packets carefully (watch for steam!) and garnish with parsley before serving.
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Notes
- Storage: Leftovers can be kept in the fridge for up to 2 days. Reheat them in foil at 350°F for about 10 minutes.
- Foil Tip: Use heavy-duty foil, or double-layer regular foil to prevent tearing.