Garlic Butter Steak and Potato Foil Packs

If you’re searching for the ultimate quick and delicious weeknight dinner, or a camping meal on a weekend, these steak and potato foil packs with garlic butter will soon become your new go-to favorite. These packets of steak and potatoes cook up by sealing chunks of steak and potatoes inside a silver foil pouch. As they cook, the steam stays inside the foil packet to make sure the steak and potatoes get nice and tender. The steak gets extra flavor from the savory garlic herb butter as well. 

I rely on these delicious, rustic dinners a lot during the summer when we want to cook outside on the grill, but you can also bake them inside in the oven. Because we use heavy duty foil, there’s no need for a roaster pan or heavy cast iron pan. All you have to do is chop things up, and take about 15 minutes to put together. When you’re done eating, just throw the foil in the trash. 

The best thing about this meal is that the juices from the steak get mixed with the butter and potatoes, creating a savory gravy. Get some bread to dip into it, and you don’t want to waste any of that garlic butter at the bottom of your foil pack.

Why You Will Love This Recipe

This recipe is a lifesaver on nights when things get crazy in the kitchen, because it is the ultimate zero-cleanup dinner. There’s no large pot to wash, and no dirty baking sheet to scrub. Each guest gets their own portion served up in a neat little foil packet. Plus, it’s a lot of fun to eat directly out of the foil! They’re perfect for a BBQ or movie night dinner around the coffee table. 

One more reason why I like these packets so much is because they’re so versatile. Since they’re individual servings, you can customize each one for a picky eater or family member who may have different preferences, such as omitting onions from a specific pack or adding extra red pepper flakes to another one. Everyone gets exactly what they want, no one has to make three separate dishes, and you’ll have clean plates and satisfied smiles.

What You Need

You only need top sirloin steak, baby yellow potatoes, heavy duty aluminum foil, and plenty of garlic herb butter to make this simple, delicious meal.

Top Sirloin Steak

Top sirloin is the ideal cut of beef for foil packs because it’s tender, leaner than some other cuts, and cooks quickly. Slice the steak into one inch cubes so they will cook at the same pace as the potatoes. Tougher cuts like chuck roast won’t cook properly in a foil pack because there isn’t enough time for the connective tissue to break down.

Baby Yellow Potatoes

Baby yellow or gold potatoes are the best starchy complement to steak because the skin becomes tender without peeling. Cut the potatoes into bite-sized pieces. If the pieces are too large, the steak will be overcooked before the potatoes are cooked through.

Garlic Herb Butter

An abundance of melted unsalted butter with fresh minced garlic, thyme, and rosemary creates the star flavor profile of this recipe. The butter is the cooking liquid that will bubble up and baste the steak and potatoes while it roasts. For extra richness, substitute high quality compound butter or ghee.

Heavy-Duty Aluminum Foil

Although this isn’t a food ingredient, heavy duty aluminum foil is essential to making this recipe work. Thin foil will tear if it’s folded over the meat and potatoes, allowing the garlic butter and steam to escape into your oven or grill. Cut out twelve by twelve inch squares so you have enough surface area to make a tight seal.

How to Make Steak and Potato Foil Packs

With a sharp chef’s knife and heavy duty foil, these savory meals are easy to make ahead and put on the grill.

Prep the Ingredients

Heat your grill to medium-high heat, or preheat the oven to 425°F. In a large bowl, add the cubed sirloin steak, diced potatoes, and coarsely chopped onion.

Season and Toss

Add a little olive oil to the steak and potatoes. Season with kosher salt, cracked black pepper, garlic powder, and dried thyme. Stir everything well until the meat and vegetables are all coated with the spices. 

Build the Packets

Cut four 12×12 inch sheets of heavy-duty aluminum foil. Divide the steak and potato mixture into four equal portions and place one portion in the center of each foil sheet. Place 1 tablespoon of cold butter directly on top of the pile in the center of each foil packet.

Seal Tightly

To seal the packets, fold the two long ends of foil up toward each other, meeting in the middle above the meat and vegetables. Fold the two ends over twice, pressing firmly to seal. Fold both side edges inward toward the center tightly to ensure the steam won’t escape.

Cook and Serve

Place the foil packs on the grill over hot coals or place the foil packs on a baking sheet in the oven. Bake or grill the foil packs for 20-25 minutes, until the steak and potatoes are cooked through. Let the packs sit for 5 minutes. Then, carefully remove the foil packs from the grill/oven and let them open (warning: the steam is HOT!). Then, serve!

My Top Recipe Tips

The single most important tip when making foil packs is to cut your potatoes SMALLER than your steak pieces. Potatoes will take longer to cook than a thin sirloin steak, so cut the potatoes small enough so they are fork-tender by the time the steak is done cooking. 

Be sure to leave a little bit of room when you fold up your foil pack. There should be a little bit of air or “tent” space left between the food and the top of the foil pack. This space allows the steam to circulate around the meat and potatoes. 

When you open the foil packs after grilling or baking, be very careful to let the steam escape first. Use a fork to pull the foil apart, keeping your face and hands away from the opening so the steam doesn’t burn you.

Garlic Butter Steak and Potato Foil Packs

Jennifer

Make dinner completely effortless with these juicy steak and potato foil packs! Loaded with garlic butter and roasted to perfection on the grill or in the oven.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main

Servings 4

Calories 525 kcal

Equipment

• Heavy duty aluminum foil
• large mixing bowl
• Chef's Knife
• Baking sheet (if using the oven)

Ingredients

  

1x2x3x

• 1.5 pounds top sirloin steak cut into 1 inch cubes
• 1.5 pounds baby yellow potatoes halved
• 1 medium yellow onion roughly chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter cut into 4 slices
• Fresh parsley for garnish optional

Instructions

 

• Preheat the grill to medium high heat (about 400°F) or preheat the oven to 425°F. Cut 4 large sheets (about 12 x 12 inches) of heavy duty aluminum foil.
• In a large mixing bowl, add the cubed sirloin steak, halved baby potatoes, and chopped yellow onion.
• Add the olive oil and season with garlic powder, onion powder, dried thyme, kosher salt, and black pepper. Toss well to combine.
• Divide the seasoned steak and potato mixture equally among the 4 squares of foil, making a pile in the center of each square.
• Top each pile with 1 tablespoon (1 slice) of butter.
• Lift the two longest opposite sides of the foil over the food. Fold the edges over several times to seal the foil, leaving a little room for the steam to build inside. Roll the remaining two open sides of the foil tightly to seal the packet completely.
• Grill the foil packs or place them on a baking sheet in the oven. Cook for 20 to 25 minutes, or until the potatoes are fork-tender.
• Carefully remove from the heat and let sit for 5 minutes.
• Carefully open the foil packets with a fork to release the steam. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 525kcalCarbohydrates: 33gProtein: 42gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 130mgSodium: 691mgPotassium: 1383mgFiber: 4gSugar: 3gVitamin A: 363IUVitamin C: 36mgCalcium: 75mgIron: 5mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

©PinkWhen 2023

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Storage and Reheating

• Store: Transfer leftover steak and potatoes to a covered storage container and refrigerate for up to 4 days. It’s not necessary to keep the leftovers in the foil pack.
• Freeze: Do not freeze foil packs. The potatoes will be grainy and mushy when thawed and reheated.
• Reheat: To reheat leftovers, add a small amount of beef broth or water to a skillet and warm over medium-low heat. Or, heat in an air fryer for 3 minutes until crispy.

Serving Suggestions

• These steaks and potatoes can be served straight from the foil packs. Pair with a fresh green wedge salad tossed in blue cheese.
• Served with warm, buttery garlic bread to mop up all the yummy juice in the bottom of the packet.
• Garnished with a big spoonful of sour cream and chopped green onions.
• Served with a side of sweet, buttery skillet corn or tender steamed green beans.

Frequently Asked Questions

Can I make these in the air fryer?

Yes, if your air fryer is big enough you can place 1 or 2 foil packets in the basket. Air fry at 400°F for 15-18 minutes, making sure to check at least one packet to make sure the potatoes are cooked through.

Can I use a different type of meat?

Yes! You can easily substitute the sirloin steak with bite-sized chunks of chicken breast or smoked sausage. Just make sure that any chicken is cooked to 165°F before serving.