These Garlic Butter Steak and Potato Foil Packets are an easy family dinner recipe for summer. They turn out so delicious with plenty of buttery and garlicky flavor.
Cook them on the grill/campfire or in the oven for a simple dinner at home or on the road!
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, my Hobo Dinner Foil Packets or my Salmon Foil Packets!
Please note: An earlier version of this recipe didn’t include par-boiling the potatoes, but I have since re-tested and updated the recipe to include this step because the recipe just works better this way.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Steak: 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 these.
- Potatoes: I use fingerling or baby potatoes, or smaller Yukon Golds. I prefer these over others, because they don’t need to be peeled and are quicker/easier to prep.
- Olive oil: This is my preferred oil for this recipe, but feel free to use a different vegetable oil you use in your kitchen.
- Garlic: For a more intense garlic flavor (my amount is on the kid-friendly side 😉), double the amount of garlic used.
- More flavor: If you want to make the potatoes more decadent, mix some chopped bacon and/or shredded cheddar cheese into them before sealing the packets.
- Vegetables? 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.
Best steak cuts for this recipe
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!
How to make steak foil packets
Note: I highly, highly recommend par-boiling your potatoes for 5 minutes before adding them to the foil packets! I didn’t include this step in a previous version of the recipe, but have since come to the conclusion that it just works out better with the par-boiling.
1. Allow the potatoes to cool enough so you can handle them, then toss with all of the ingredients (except for the butter).
toss ingredients to season
2. Evenly divide between four large pieces of aluminium foil. I highly recommend using a double layer, or using heavy duty foil if you’re cooking on the campfire.
3. Fold the foil packets as follows:
gather wide foil edges in middle pinch to seal fold down seam fold open edges into triangle crimp to seal finished foil packet
4. Cook the foil packets in the oven, on the grill or on the campfire (see the recipe card below for exact instructions for each method.
Recipe tips
- Careful when opening the foil packets! There are a lot of juices in the packets, and there will be steam escaping from them when you open them up. Make sure you place each on a plate and open them on a table surface, or place them all on a sheet pan to open. Never open/eat foil packets holding them in your lap, not even when camping!
- I highly recommend pre-boiling the potatoes. It’s an extra step, but it’s worth it to avoid ending up with overcooked steak and/or raw potatoes.
- Please be aware that this is meant to be used as a quick/easy dinner or to make when camping, not as a way to cook the perfect steak. The perfect steak, I believe, is only achieved when you cook a steak by itself and can solely focus on getting the perfect doneness on your meat. I still love this recipe for its ease and simplicity, but again, it’s not a recipe for perfectly cooked steak.
If your potatoes aren’t cooked through
If your steak is done way ahead of your potatoes (this can happen due to several factors; happens less likely if you parboil the potatoes), carefully remove the steak from the foil packets and place it on a plate and cover with a fresh piece of foil to rest. Continue cooking the potatoes until they’re done.
Note about the foil
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.
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).
Make ahead tips
You can make these ahead, but not too long because the potatoes tend to start oxidizing.
I would only recommend making them ahead 4-6 hours before you’re planning to cook them. They’re great to assemble at home and then transport in your cooler to cook and eat when you arrive at your campsite!
Serving ideas
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 (or Air Fried Green Beans/Air Fryer Asparagus for a o fuss vegetable side!).
Since there are potatoes in the foil packets, we don’t usually add another carb. Instead we enjoy something like a Creamy No Mayo Coleslaw or a Tomato Cucumber Avocado Salad with them.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Garlic Butter Steak and Potato Foil Packets
Recipe details
Ingredients
- 1 ½ pounds steak sirloin is my favorite cut here
- 1 pound baby potatoes cut into ½ inch pieces (halving or quartering usually does it for me)
- 1 onion peeled, 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
Instructions
Par-boil the potatoes (highly recommended):
- Place the sliced potatoes in a pot of boiling, salted water and cook for 5 minutes. Drain immediately and place in a large bowl. Allow to sit until cool enough to handle, about 10 minutes.
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 8-10 minutes per side, or until the potatoes are tender (exact grilling time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 10 minutes to gauge how much longer it will need!)If you’re cooking the packets on a fire without a grilling rack, place them on a 2-inch bed of coal.
- In the oven: Bake the steak foil packets at 425°F for around 20 minutes, or until done to your liking (exact baking time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 15 minutes to gauge how much longer it will need!). If you want a char on the steaks, open the packets and broil for 1-2 minutes at the end.
- Careful when opening the packets – hot steam and juices ahead!
Notes
Ingredient notes
- Steak: 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 these.
- Potatoes: I use fingerling or baby potatoes, or smaller Yukon Golds. I prefer these over others, because they don’t need to be peeled and are quicker/easier to prep.
- Olive oil: This is my preferred oil for this recipe, but feel free to use a different vegetable oil you use in your kitchen.
- Garlic: For a more intense garlic flavor (my amount is on the kid-friendly side 😉), double the amount of garlic used.
- More flavor: If you want to make the potatoes more decadent, mix some chopped bacon and/or shredded cheddar cheese into them before sealing the packets.
- Vegetables? 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.
Best steak cuts
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!Recipe tips
- Careful when opening the foil packets! There are a lot of juices in the packets, and there will be steam escaping from them when you open them up. Make sure you place each on a plate and open them on a table surface, or place them all on a sheet pan to open. Never open/eat foil packets holding them in your lap, not even when camping!
- I highly recommend pre-boiling the potatoes. It’s an extra step, but it’s worth it to avoid ending up with overcooked steak and/or raw potatoes.
- Please be aware that this is meant to be used as a quick/easy dinner or to make when camping, not as a way to cook the perfect steak. The perfect steak, I believe, is only achieved when you cook a steak by itself and can solely focus on getting the perfect doneness on your meat. I still love this recipe for its ease and simplicity, but again, it’s not a recipe for perfectly cooked steak.
If your potatoes aren’t cooked through
If your steak is done way ahead of your potatoes (this can happen due to several factors; happens less if you parboil the potatoes), carefully remove the steak from the foil packets and place it on a plate and cover with a fresh piece of foil to rest. Continue cooking the potatoes until they’re done.Make ahead tips
You can make these ahead, but not too long 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!About the foil
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. 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).Nutrition
More recipe information
Recipe first published on 07/20/2019. Updated on 04/14/2021.
Teresa says
Turned out great…deliciouso!
Nora says
I’m so glad, Teresa!
Suzie T says
made these tonight for supper. it was delicious. my grandson actually asked me to share the recipe (he doesn’t cook very often). kudos to you. and thanks for the recipe
Nora says
I’m so glad, Suzie! And what a compliment from your grandson.
AJ says
I used Denver steak. I boiled potatoes for 5 minutes as suggested but they were too soft for my taste once cooked. Very good though and my sons enjoyed.
Nora says
I think the potatoes come down so much to the exact type used, size they’re cut to, length of grilling… It’s just so tricky to write instructions here to make sure everyone gets exactly the potatoes they want! I’m glad you still enjoyed your dinner, though.
Cat says
I added lemon myrtle as extra seasoning. I also tossed cheese cubes and chorizo 😋
PS you did say to “toss everything except the butter…” but you never mentioned when we add the butter in
Nora says
Cat, that sounds delicious! The instructions for the butter are in the recipe card: “Top with butter cubes, then fold the foil over the steak and potatoes and seal well.” Hope this helps!
Michelle says
This was absolutely delicious. Made mine with scotch fillet and my families with sirloin steak and it was a huge hit with everyone!
Nora says
Michelle, I’m so glad your family enjoyed this meal!
Kaylee says
Made this tonight for my family. Everyone loved it and it was super easy!
Nora says
I’ so glad, Kaylee!
Mojoblogs says
This will be perfect for family camping, trips, or even dinner at home. I can’t wait to try this! I love garlic so I’ll definitely add more. And for the kids, I’m sure they’ll love it if it has bacon. Thank you for this recipe and for awesome tips! More power to you! 🙂
Monica says
Just made tonight. Turned out great and tastes awesome.
Belinda says
I made the recipe exactly as you wrote it. The potatoes were not done, so I added a few more minutes. The meat turned out to be more done than I wanted it to be, but still good because of the marinade. I figured that the recipe needed longer because I live at a higher elevation. Over all, I liked the foil wrap idea. I will try it again but with different meat and potatoes.
Nora Rusev says
Belinda, I’m sorry the potatoes weren’t done! Did you cut the potatoes into small enough pieces? I once left them too large and they didn’t cook, but when I cut them small enough, I never have this issue. And what kind of potatoes did you use? Thanks for your help, I really want to make sure my recipes work well for everyone!
H Peters says
I just wanted to add that I had the same issue a couple of weeks ago, with the taters not cooked through when the meat was already done. Glad I came back and saw this, because I tried again last nite and actually got out the measuring tape to make sure my potatoes weren’t too large, lol. This time around, it worked out perfectly and it’s such a delicious recipe with the marinade (definitely don’t skip the marinade!) anyways, thank you so much for being around to actually help and give out tips, and thank you for not only posting the 5 star reviews.
Nora Rusev says
Thank you so much for trying again, and I’m very glad it worked out the second time around!
Also, thank you for your note on me being around. I try to be fair to every reader and always publish comments that are critical and not written in a nasty way (I am human after all!). It’s not always easy, but I stand for transparency and honesty, and the main reason I share recipes on the internet is because I want to help families eat good food – so it’s only fair if I’m around to help, in my humble opinion. Anyways, thank you!
Barb says
The men (and women lol) in this house ate this right up!!!!! Thanks for the easy recipe will be a regular
Nora says
Glad to hear it, Barb! Thanks for coming back to leave a review – I appreciate it!