Description
This Garlic Butter Steak and Potato Foil Packets recipe offers a simple yet flavorful way to enjoy a hearty steak dinner with tender potatoes and a fragrant garlic butter sauce. Perfect for grilling or oven baking, the foil packets lock in moisture and infuse the steak and potatoes with fresh herbs and spices for a delicious, fuss-free meal.
Ingredients
Scale
Steak and Potatoes
- 1 ½ pounds steak (sirloin recommended)
- 1 pound baby potatoes, cut into ½ inch pieces (halved or quartered)
- 1 onion, peeled, halved and thinly sliced
Seasonings and Aromatics
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic (or more to taste)
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
Finishing Touch
- 2 tablespoons butter, cubed
Instructions
- Par-boil the potatoes: Place the cut potatoes in a pot of boiling salted water and cook for 5 minutes. Drain immediately and transfer to a large bowl. Let them cool for about 10 minutes until easy to handle.
- Prepare the steak: Cut the steak into portions sized to your preference: 2.5–3 inches pieces for well done, 3–4 inches for medium, and 5 inches for rarer steak. You can marinate the steak if desired for additional flavor.
- Combine ingredients: In a large bowl, toss the steak pieces, par-boiled potatoes, sliced onion, olive oil, chopped parsley, minced garlic, Italian seasoning, salt, and pepper together until evenly coated.
- Assemble foil packets: Prepare four 12×12 inch pieces of aluminum foil. Divide the steak mixture evenly among the foil sheets, placing the ingredients in the center. Place the cubed butter on top of each portion, then fold and seal the foil packets tightly to lock in the flavors and moisture.
- Cook the foil packets: Grill method: Place packets on a hot grill and cook for 8–10 minutes per side, or until the potatoes are tender. Use an oven thermometer to check the internal temperature and adjust cooking time as needed. When cooking over fire without a grill rack, place packets on a 2-inch bed of coal.
Oven method: Bake packets at 425°F (220°C) for about 20 minutes or until done to your preference. For a charred finish, open the packets and broil for 1–2 minutes at the end of cooking. - Serving: Carefully open the foil packets, watching out for hot steam and juices. Serve the steak and potatoes hot, spooning the garlic butter from the packet over the top for maximum flavor.
Notes
- Using sirloin steak ensures a tender and flavorful result, but you can substitute with other steak cuts.
- Par-boiling potatoes before cooking helps ensure they cook thoroughly and quickly in the foil packets.
- Adjust the amount of garlic to your taste preference for a milder or stronger garlic flavor.
- Seal foil packets tightly to keep moisture in and prevent flare-ups on the grill.
- Use an oven thermometer to monitor internal temperature and cooking doneness accurately.
- Exercise caution when opening foil packets to avoid burns from hot steam.
