These Garlic Butter Steak and Potato Foil Packets are an easy family dinner recipe for summer. Cook them on the grill/campfire or in the oven – just add a vegetable or salad and your dinner will be ready in a flash!
Cooking steak and potatoes together in a foil packet makes dinner on the grill (or the fire) so easy and flavorful. For more foil packet dinners, see my Potato and Sausage Foil Packets or my Salmon Foil Packets!
I know not everyone is into camping, but I grew up with it and love it! And you can make these foil packets on your regular old grill (or even in the oven!) if cooking on an open fire isn’t your thing.
We usually did a lot of salads and sandwich meals when we went camping. But now that I am the adult who’s in charge of the food, I love throwing a few foil packets into the mix.
My kids think foil packet dinners are the most entertaining thing, ever, so it’s a double win for us. And I love them a lot, too – prep is SO easy and you can usually cook at least the main and the side in the same little foil pouch.
When I make steak foil packets, I usually marinate the meat in my Best Steak Marinade in the afternoon and also prep a vegetable side dish at the same time. Marinating isn’t a necessity, but it does add a lot of extra flavor!
These Garlic Butter Steak and Potato Foil Packets
- make dinner prep quick and easy
- can be cooked on the grill or in the oven
- have a ton of delicious flavor from cooking in a sealed pouch, so a little bit of butter goes a long way here!
Foil packets are definitely one of my favorite easy summer meals, even though I mostly avoid using foil in my kitchen otherwise.
I do buy recycled aluminum foil from If You Care to soothe my bad conscious.
Click here to buy the foil I use on Amazon. (This is an affiliate link and I make a commission on purchases made after clicking through.)
The also have a heavy duty foil, which is what I recommend using if you’re cooking the packets on the fire or if your regular foil is on the flimsy side (the regular If You Care foil is sturdier than regular brands I’ve used in the past).
How to Make Steak and Potato Foil Packets
Foil packets are super easy to assemble, and they’re even easier to cook.
Read on for how to make them, or scroll down below for more tips about which steak cuts cuts are best for foil packets, if you can prep them ahead and more tips to make this recipe foolproof – and for the printable recipe with a full ingredient list.
1 – Prepare the steak: First, you’ll need to prepare the steak. Cut it into chunks according to how well done you like your meat!
For medium-rare: Cut the steak into roughly 5 inch pieces.
For medium: Cut the steak into 3 – 4 inch pieces
For well done: Cut the steak into 2.5 – 3 inch pieces.
If you want to marinate the steak, do so now.
2 – Prepare the potatoes.
I always use baby potatoes, because I really hate peeling potatoes. I don’t peel the baby potatoes, but I do cut them into roughly 1/2 inch pieces. That’s usually either halving or quartering them.
3 – Prep the remaining ingredients. Start by cutting the onion into thin slices. I halve the onion lengthwise once and then cut it into slices. Then chop the parsley and mince the garlic.
4 – Assemble the foil packets: Set out 4 large pieces (at least 12×12 inches) of aluminum foil (if cooking on the fire, or if your regular foil is on the thin side, I recommend using heavy duty foil).
Click here to buy the recycled foil I like using. (This is an affiliate link and I make a commission on purchases made after clicking through.)
Place all ingredients EXCEPT for the butter in a large bowl and toss well. Evenly divide between the foil sheets, placing the potatoes and steak in the middle of the sheets.
Cube the butter and evenly sprinkle it over the steak and potatoes.
5 – Seal the foil packets by first folding the sides over the steak and potatoes, then sealing the edges by camping them well together. You don’t want any juices leaking out during the cooking process!!
6 – Cook the foil packets.
On the grill/fire: On a HOT HOT HOT grill, cook the foil packets for 10-12 minutes per side or until the potatoes are tender.
In the oven: Bake the steak foil packets at 425°F for around 25 minutes, or until done to your liking. If you want a char on the steaks, open the packets and broil for 3-4 minutes.
If you’re cooking the packets on a fire without a grill, place them on a 2-inch bed of coal. But does anyone really cook on a fire without a campfire grill nowadays??
Tips for these Garlic Butter Steak and Potato Foil Packets
- For a more intense garlic flavor (my amount is on the kid-friendly side 😉), double the amount of garlic used
- If you want to make the potatoes more decadent, mix some chopped bacon and/or shredded cheddar cheese into them before sealing the packets
- If you want to cook some vegetables right along the steak and potatoes in the foil packets, green peppers, asparagus or green beans can be added
- Careful when opening the foil packets, there’s hot steam inside!
Which steak cuts are best for foil packets?
It’s important to use a cut that stays tender when cooked this way.
Top sirloin is definitely my preferred cut for foil packets – and what I usually use when I make them.
But cuts like ribeye or porterhouse work great, too. They are less lean though!
Can I make these potato and steak foil packets of time?
You can, but not too long ahead because the potatoes tend to start oxidizing.
I would only recommend making them ahead a few hours before you’re planning to cook them.
They’re great to assemble at home and then transport in your cooler to eat when you arrive at your campsite!
This is definitely one of our favorite summer dinners.
Right now we’re loving it with a side of fresh green beans straight from the garden – either as a green bean salad, or as easy sautéed green beans.
Garlic Butter Steak and Potato Foil Packets
- 1.5 pounds steak sirloin is my favorite cut here; see post for notes on substitutes
- 1 pound baby potatoes cut into 1/2 inch pieces (halving or quartering usually does it for me)
- 1 onion halved and then thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic or more to taste
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons butter cubed
Make the foil packets:
- Prep the steak: Cut the steak into pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.
- Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt and pepper in a large bowl and toss well.
- Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12×12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.
Cook the foil packets:
- On the grill/fire: On a HOT grill, cook the foil packets for 10-12 minutes per side, or until the potatoes are tender.
- In the oven: Bake the steak foil packets at 425°F for around 25-30 minutes, or until done to your liking. If you want a char on the steaks, open the packets and broil for 3-4 minutes in the end.
- Careful when opening the packets – hot steam ahead!