When you’re craving a hearty, satisfying meal but don’t want to deal with a sink full of dishes, these garlic steak and potato foil packets are your answer. This campfire-inspired dinner brings together tender chunks of steak and golden potatoes in a buttery garlic sauce, all wrapped up in convenient foil packets.
Perfect for both outdoor grilling and oven baking, this no-fuss meal delivers restaurant-quality results with minimal effort. The foil-packet cooking method ensures that all the flavors meld together while keeping each serving moist and delicious.
Why You’ll Love This
- Minimal cleanup with individual foil packets
- Customizable portions and seasonings for each person
- Can be prepared ahead and cooked when needed
- Works perfectly in the oven or on the grill
- Everything cooks together for maximum flavor
Ingredients
- 2 pounds sirloin steak, cut into 1-inch cubes
- 2 pounds baby potatoes, quartered
- 8 tablespoons butter
- 6 cloves garlic, minced
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 4 large pieces of heavy-duty foil
Instructions
- Preheat oven to 425°F or heat grill to medium-high heat
- In a bowl, combine minced garlic, herbs, and softened butter
- Divide steak and potatoes equally among four foil pieces
- Top each portion with garlic butter mixture
- Season generously with salt and pepper
- Fold foil to create sealed packets
- Bake or grill for 20-25 minutes until steak is cooked and potatoes are tender
- Let rest 5 minutes before carefully opening packets
Tips & Variations
- For extra tenderness, marinate steak cubes for 2-4 hours before cooking
- Swap potatoes for sweet potatoes or other root vegetables
- Add mushrooms, onions, or bell peppers for extra vegetables
- Use herb butter instead of plain butter for additional flavor
- Double-wrap packets if cooking directly on campfire coals
Serving Suggestions
Serve these packets straight from the foil for casual dining, or plate them with a fresh garden salad on the side. A crusty bread roll is perfect for soaking up the delicious garlic butter sauce that collects in the packet.
Notes
- Store assembled but uncooked packets in the refrigerator for up to 24 hours
- For medium-rare steak, internal temperature should reach 135°F
- Cut potatoes into uniform sizes for even cooking
FAQs
- Can I make these packets ahead of time? Yes, you can assemble up to 24 hours in advance and refrigerate.
- What if I don’t have fresh garlic? Substitute 1 teaspoon garlic powder per 2 cloves of fresh garlic.
- Can I use chicken instead of steak? Yes, but adjust cooking time to 25-30 minutes or until chicken reaches 165°F.
- How do I prevent the foil from sticking? Spray the foil with cooking spray before adding ingredients.
Ingredients
- 2 pounds sirloin steak, cut into 1-inch cubes
- 2 pounds baby potatoes, quartered
- 8 tablespoons butter
- 6 cloves garlic, minced
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 4 large pieces of heavy-duty foil
Steps
- Preheat oven to 425°F or heat grill to medium-high heat
- In a bowl, combine minced garlic, herbs, and softened butter
- Divide steak and potatoes equally among four foil pieces
- Top each portion with garlic butter mixture
- Season generously with salt and pepper
- Fold foil to create sealed packets
- Bake or grill for 20-25 minutes until steak is cooked and potatoes are tender
- Let rest 5 minutes before carefully opening packets
Notes
- Store assembled but uncooked packets in the refrigerator for up to 24 hours
- For medium-rare steak, internal temperature should reach 135°F
- Cut potatoes into uniform sizes for even cooking
