A savory and convenient meal combining tender steak pieces with baby potatoes, onions, and a rich garlic butter sauce, all cooked together in foil packets for easy preparation and cleanup. Perfect for grilling, campfires, or baking in the oven, this dish delivers bold flavors with minimal effort.
Why You’ll Love This Recipe
- Easy cleanup – Everything cooks in a foil packet, making cleanup a breeze.
- Versatile cooking options – Can be grilled, baked, or cooked over a campfire.
- Rich garlic butter flavor – The combination of garlic, butter, and Italian seasoning creates a mouthwatering taste.
- Perfect for meal prep – Prepare the packets ahead of time for a quick and easy meal.
- Great for outdoor cooking – Ideal for BBQs, camping trips, or simple weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Top sirloin steak, cut into pieces
- Baby potatoes, halved or quartered
- Onion, thinly sliced
- Olive oil
- Fresh parsley, chopped
- Minced garlic
- Italian seasoning
- Salt and pepper
- Butter, cubed
Directions
- Par-boil the potatoes (optional but recommended): Bring a pot of salted water to a boil. Add the sliced potatoes and cook for 5 minutes. Drain and allow to cool for about 10 minutes.
- Prepare the steak: Cut the steak into pieces (2.5–3 inches for well-done, 3–4 inches for medium, 5 inches for rarer steak). Marinate if desired.
- Combine ingredients: In a large bowl, toss the par-boiled potatoes, steak pieces, sliced onion, olive oil, parsley, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Assemble foil packets: Lay out 4 pieces of aluminum foil (each at least 12×12 inches). Evenly divide the steak and potato mixture among the foil sheets, placing the portions in the center. Top each with cubes of butter.
- Seal the packets: Fold the long edges of the foil over the mixture, then fold the shorter edges to create a tight seal, ensuring no steam can escape.
- Cook the foil packets:
- On the grill or campfire: Place the foil packets on a hot grill or campfire and cook for 8–10 minutes per side, or until the potatoes are tender and the steak reaches your preferred doneness.
- In the oven: Preheat to 425°F (220°C). Place the foil packets on a baking sheet and bake for about 20 minutes, or until the potatoes are soft and the steak is cooked to your liking. For a charred finish, open the packets and broil for 1–2 minutes.
- Serve: Carefully open the foil packets (watch out for steam) and serve warm.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: Approximately 550 kcal per serving
Variations
- Different cuts of beef – Use ribeye, New York strip, or even beef tenderloin for a premium option.
- Extra veggies – Add bell peppers, mushrooms, or asparagus for more color and nutrients.
- Spicy version – Sprinkle in some red pepper flakes or Cajun seasoning for a bit of heat.
- Cheesy twist – Sprinkle shredded cheese over the cooked foil packets before serving.
- Lemon herb flavor – Swap Italian seasoning for fresh thyme and rosemary, and add a squeeze of lemon juice before serving.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked foil packets for up to 2 months. When ready to cook, thaw overnight in the fridge and follow the cooking instructions.
- Reheating: Warm leftovers in the oven at 350°F for 10 minutes or reheat in a skillet over medium heat until heated through.
FAQs
Can I use a different type of steak?
Yes! Ribeye, strip steak, or filet mignon will all work well. Adjust cooking times based on thickness.
Do I have to par-boil the potatoes?
Par-boiling helps ensure the potatoes cook through at the same time as the steak. If skipping this step, cut the potatoes into smaller pieces.
Can I make this ahead of time?
Absolutely! Assemble the foil packets a few hours in advance and refrigerate until ready to cook.
What’s the best way to prevent the steak from overcooking?
Use larger steak pieces and avoid overcooking by checking doneness with a meat thermometer.
Can I add other seasonings?
Yes! Try steak seasoning, smoked paprika, or a bit of Worcestershire sauce for extra depth of flavor.
How do I prevent the foil from leaking?
Double-wrap the packets if necessary, and make sure to fold the edges tightly.
Can I use sweet potatoes instead of baby potatoes?
Yes! Just be sure to cut them into small, even pieces for proper cooking.
What’s the best way to grill these?
Place the foil packets over medium-high heat and cook for 8–10 minutes per side. Use tongs to turn them carefully.
Can I cook these in an air fryer?
Yes! Cook at 400°F for about 15 minutes, checking for doneness halfway through.
How do I know when the steak is done?
Use a meat thermometer:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well-done: 160°F (71°C)
Conclusion
Garlic Butter Steak and Potato Foil Packets are a perfect balance of juicy steak, tender potatoes, and rich buttery garlic flavor. Whether you grill them outdoors, bake them in the oven, or cook them over a campfire, this simple yet delicious recipe is sure to become a favorite for easy weeknight dinners and outdoor adventures. Try it today and enjoy a hearty, flavorful meal with minimal cleanup!
Print
Garlic Butter Steak and Potato Foil Packets
These Garlic Butter Steak and Potato Foil Packets combine juicy steak pieces, tender baby potatoes, onions, and a rich garlic butter sauce, all wrapped in foil for an easy, no-mess meal. Perfect for grilling, baking, or campfire cooking, this recipe delivers bold flavors with minimal effort, making it a great option for quick weeknight dinners or outdoor gatherings.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 ½ lbs top sirloin steak, cut into bite-sized pieces
- 1 lb baby potatoes, halved or quartered
- 1 small onion, thinly sliced
- 2 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter, cubed
Instructions
- Par-boil the potatoes (optional): Bring a pot of salted water to a boil. Add the baby potatoes and cook for 5 minutes. Drain and let cool for 10 minutes.
- Prepare the steak: Cut steak into bite-sized pieces. If desired, marinate with olive oil, garlic, and seasonings for extra flavor.
- Combine ingredients: In a large bowl, toss par-boiled potatoes, steak pieces, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper until evenly coated.
- Assemble foil packets: Lay out 4 pieces of aluminum foil (each about 12×12 inches). Evenly divide the steak and potato mixture among the foil sheets, placing portions in the center. Top each with cubed butter.
- Seal the packets: Fold the long edges of the foil over the mixture, then fold the shorter edges tightly to create a secure seal.
- Cook the packets:
- Grill/Campfire: Cook over medium-high heat for 8–10 minutes per side.
- Oven: Preheat to 425°F (220°C) and bake for 20 minutes. For extra crispiness, open the foil packets and broil for 1–2 minutes.
- Serve: Carefully open the foil packets (watch out for steam) and serve warm. Garnish with fresh parsley if desired.
Notes
- Par-boiling potatoes helps them cook evenly with the steak.
- To prevent overcooked steak, use larger chunks and check doneness with a meat thermometer.
- Double-wrap foil for added security if cooking over a campfire.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Grilling
- Method: Grilling, Baking, Campfire Cooking
- Cuisine: American
