Garlic Butter Steak & Potato Foil Packets

These Garlic Butter Steak & Potato Foil Packets are the ultimate all-in-one dinner that’s incredibly easy to prepare and packed with bold, comforting flavors. Tender cubes of juicy steak are paired with buttery baby potatoes, fresh garlic, herbs, and a rich garlic butter sauce before being sealed inside individual foil packets. As everything cooks together, the potatoes become perfectly tender while soaking up the savory juices from the steak, creating an incredibly flavorful meal with minimal cleanup. Whether baked in the oven, grilled outdoors, or cooked over a campfire, these foil packets deliver restaurant-quality flavor with almost no effort. They’re perfect for busy weeknights, backyard cookouts, camping trips, or meal prepping ahead of time. The garlic butter melts into every bite, while fresh herbs brighten the rich flavors. Serve directly in the foil for a rustic presentation or plate with a fresh green salad, roasted vegetables, or warm crusty bread. Once you try these juicy steak and potato foil packets, they’ll quickly become one of your favorite easy dinner recipes.

Ingredients For the Foil Packets

• 2 pounds sirloin steak or beef stew meat, cut into 1½-inch cubes
• 1½ pounds baby Yukon Gold potatoes, halved
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For Garnish

• Fresh chopped parsley
• Extra melted garlic butter
• Red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (200°C) or prepare a medium-high grill.
2. In a large bowl, combine the steak cubes and baby potatoes.
3. Add the olive oil, melted butter, minced garlic, onion powder, smoked paprika, Italian seasoning, parsley, salt, and black pepper. Toss until everything is evenly coated.
4. Cut four large sheets of heavy-duty aluminum foil.
5. Divide the steak and potato mixture evenly among the foil sheets.
6. Fold the foil tightly around each portion, sealing all edges to keep the juices inside during cooking.
7. Place the foil packets on a baking sheet or directly onto the grill.
8. Bake for 30–35 minutes, or grill for 25–30 minutes, turning once halfway through, until the potatoes are fork-tender and the steak reaches your preferred doneness.
9. Carefully open each foil packet, allowing the hot steam to escape safely.
10. Drizzle with additional melted garlic butter and sprinkle with fresh parsley before serving immediately.

Tips, Notes & Q&A

What’s the best steak to use?
Sirloin offers excellent flavor and tenderness, while ribeye provides extra richness. Beef chuck also works well if cooked a little longer.
Can I prepare these ahead?
Yes! Assemble the foil packets up to 24 hours in advance and refrigerate until ready to cook.
Can I add vegetables?
Absolutely. Mushrooms, carrots, onions, bell peppers, zucchini, or green beans make excellent additions.
Can I cook these over a campfire?
Yes. Place the packets over medium campfire coals for 25–35 minutes, turning occasionally.
Storage:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

Servings & Nutrition

Servings: 4
Approximate Nutrition (Per Serving):

• Calories: 545
• Protein: 39g
• Carbohydrates: 24g
• Fat: 32g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 2g
• Sodium: 640mg
• Cholesterol: 120mg