Garlic Butter Steak & Potato Foil Packets: Your New Weeknight BFF
Picture this: golden baby potatoes soaking up garlicky butter, juicy steak cubes sizzling in their own juices, and the smoky aroma of rosemary wafting through the air—all while you’re kicking back with a glass of wine. That’s the magic of foil packet cooking, friends! Whether you’re grilling under summer stars or baking in your cozy kitchen, these flavor bombs deliver restaurant-worthy results with ZERO dishes. (Seriously, your future self will high-five you.) Inspired by my grandpa’s campfire cooking hacks, this recipe is my love letter to easy, hearty meals that taste like a warm hug. Let’s get those packets poppin’!
The Night I Became a Foil Packet Convert
Let me take you back to my 16th birthday camping trip. Grandpa Joe—a man who could make gourmet meals using just a stick and a fire pit—handed me a crumpled foil bundle. “Trust the butter,” he whispered like a culinary wizard. One bite later, I was hooked. Tender steak, potatoes with crispy edges, and that garlicky sauce I still dream about. Turns out, he’d been making these packets for decades, adapting them through wars, cross-country moves, and my grandma’s notorious hatred of dishwashing. Now, every time I make these, I add a little extra butter in his honor. Pro tip: The secret ingredient is always nostalgia.
Grocery List for Flavor Town
- 1½ lbs sirloin steak – Cubed! Sirloin’s my go-to for balance of flavor and value, but ribeye works if you’re feeling fancy.
- 1 lb baby potatoes – Halve ’em! No babies? Dice russets or use fingerlings.
- 3 tbsp melted butter – The glue holding our deliciousness together. Vegan? Swap in olive oil.
- 2 cloves garlic – Minced. Or 3. Who’s counting?
- 1 tsp each dried rosemary & thyme – Rub between fingers to awaken oils. Fresh herbs? Use 1 tbsp.
- Salt & pepper – Season like you mean it!
- Fresh parsley – Optional confetti for food bloggers and fancy folks.
- Heavy-duty foil – Non-negotiable. Flimsy foil = lava hands. 🔥
Let’s Build Flavor Bombs (Step-by-Step)
Step 1: Fire up your grill or oven to 425°F (220°C). If baking, position racks in the center. Chef’s hack: Crank the oven 25° higher if you want those potatoes extra crispy!
Step 2: In a large bowl, toss steak and potatoes with melted butter, garlic, rosemary, thyme, 1½ tsp salt, and 1 tsp pepper. Pro move: Massage the meat like you’re kneading bread dough—it helps the butter cling better.
Step 3: Tear four 12×12-inch foil sheets. Divide mixture equally—about 1½ cups per packet. Golden rule: Leave a 2-inch border for folding. Double-wrap if using regular foil!
Step 4: Fold like a pro: Bring two ends together, roll down tightly, then crimp sides inward. You want a snug burrito, not a loose pouch. Test: Shake gently—if nothing moves, you’ve nailed it.
Step 5: Cook 20-25 minutes. Grill: Flip packets halfway. Oven: No need to flip. Doneness check: Peek at 20 mins—steak should reach 135°F for medium-rare. Potatoes? Pierce with a fork.
Step 6: REST 5 minutes before opening—those steam jets are sneaky! Garnish, then serve straight from the foil or plate with crusty bread to mop up juices.
Plate It Pretty (Or Not!)
Dump the packet onto a rustic board for Instagram glory, or eat straight from the foil like a happy camper. Pair with: a crisp arugula salad, grilled asparagus, or—my personal fave—a cold beer.
Mix It Up, Chef’s Choice!
- Surf & Turf: Add shrimp during last 5 minutes of cooking.
- Veggie Power: Swap steak for portobello mushrooms + zucchini.
- Spicy Kick: Toss in chili flakes or a drizzle of sriracha pre-cooking.
- Breakfast Edition: Use breakfast sausage, crack an egg on top before sealing.
- Cheesy Bliss: Sprinkle shredded cheddar or gouda before serving.
Confessions of a Foil Packet Fanatic
True story: I once made these for a first date and accidentally set off the smoke detector. We ate charred packets on the fire escape, laughed for hours, and guess what? Married him. Moral: Imperfect food makes perfect memories. Over the years, I’ve added everything from smoked paprika to hoisin sauce—make this recipe YOURS. Just promise me you’ll use enough butter. 😉
Your Questions, My Answers
Q: Can I prep packets ahead?
A: Absolutely! Assemble, refrigerate up to 24 hours. Add 5 mins to cook time if chilled.
Q: Potatoes still hard?
A: Parboil them 5 mins pre-mixing, or microwave halved potatoes 3 mins to jumpstart cooking.
Q: Foil stuck to food?
A: Spray foil with cooking spray first—game changer!
Q: Safe for campfires?
A: 100%! Nestle packets in hot coals, cook 25-30 mins. Bring tongs!
Nutrition Per Serving (1 packet)
Calories: 520 | Protein: 40g | Carbs: 20g | Fat: 32g
Print
Garlic Butter Steak and Potato Foil Packets
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1½ lbs sirloin steak, cut into 1-inch cubes
1 lb baby potatoes, halved
3 tbsp melted butter
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Heavy-duty aluminum foil
Instructions
Preheat grill or oven to 425°F (220°C).
In a large bowl, toss steak and potatoes with melted butter, garlic, rosemary, thyme, salt, and pepper.
Divide mixture among 4 foil sheets. Fold and seal each packet tightly.
Grill or bake for 20–25 minutes, or until steak is cooked to your liking and potatoes are tender.
Open packets carefully, garnish with parsley, and serve hot!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520 per serving
- Fat: 32g per serving
- Carbohydrates: 20g per serving
- Protein: 40g per serving
