🥩 Garlic Butter Steak and Potato Foil Packets
🛒 Ingredients (Serves 4):
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1½ lbs (680g) sirloin or ribeye steak, cut into 1.5-inch cubes
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1 lb (450g) baby potatoes, halved or quartered (Yukon gold or red work best)
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3 tbsp olive oil
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp smoked paprika (optional)
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1 tsp dried Italian herbs or thyme
🧈 Garlic Butter:
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4 tbsp unsalted butter, melted
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4 cloves garlic, minced
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1 tbsp fresh parsley, chopped
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1 tbsp fresh rosemary or thyme (or 1 tsp dried)
🔪 Instructions:
1. Preheat Grill or Oven
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Grill: Preheat to medium-high heat (around 400°F / 200°C).
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Oven: Preheat to 425°F (220°C).
2. Par-Cook Potatoes
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Microwave potatoes for 4–5 minutes or boil for 7–8 minutes until just tender. This ensures they finish cooking with the steak.
3. Prepare the Foil Packets
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In a large bowl, toss steak cubes and pre-cooked potatoes with olive oil, salt, pepper, garlic powder, paprika, and herbs.
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Tear 4 large sheets of heavy-duty aluminum foil (about 12×12 inches). Divide the steak and potatoes among them.
4. Add Garlic Butter
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In a small bowl, mix melted butter, garlic, and herbs. Drizzle evenly over each packet.
5. Seal Packets
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Fold foil over the contents and seal tightly to make a packet.
6. Cook
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Grill: Place packets on the grill and cook for 12–15 minutes, flipping halfway through.
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Oven: Bake for 18–20 minutes on a baking sheet.
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Campfire: Cook directly on hot coals for about 10–15 minutes, flipping once.
7. Serve
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Carefully open packets (watch for steam). Garnish with extra herbs or a squeeze of lemon juice, if desired.
✅ Tips:
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Add mushrooms, bell peppers, or onions for more flavor and veggies.
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Swap steak for chicken or salmon — just adjust cook times.
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Make it spicy with a pinch of crushed red pepper flakes.
Want a low-carb, dairy-free, or prep-ahead camping version of this recipe? I can help with that too!