Garlic Butter Steak & Potato Foil Packs Recipe

I’m sharing my Recipe: Garlic Steak & Potato Foil Packets with a simple trick to speed up prep and cut down on cleanup.

I love meals that feel like a little kitchen miracle, and this Garlic Butter Steak & Potato Foil Packs one definitely is. I started tossing sirloin or flank steak with a few things I already had, and added baby potatoes for heft, and it turned into one of those dishes everyone asks about.

It kind of reads like Grilled Steak And Potatoes Foil Packets in a weekend cookout guide, but it also slips neatly into roundups of Easy Steak Dinner Recipes for weeknights. I cant promise it wont disappear fast, or that you wont want to make it again tomorrow.

Ingredients

• Steak: rich in protein, iron and B vitamins, keeps you full, slightly beefy flavor.
• Baby potatoes: starchy carbs and fiber, comforting texture, soaks up garlic butter dont overcook.
• Garlic: gives pungent savory kick, antioxidants present, not sweet but sharp.
• Butter: adds richness and fat, creamy mouthfeel, makes everything taste indulgent.
• Olive oil: healthy monounsaturated fats, mild fruity note, helps with browning.
• Smoked paprika: adds smoky warmth and color, not spicy but deep flavor.
• Parsley: fresh herb, little vitamin C and brightness, cuts richness a bit its nice.
• Lemon juice optional: brightens flavors, adds acidity and lightness, balances fat.

Ingredient Quantities

• 1 1/2 lb sirloin or flank steak, trimmed (ribeye works too)
• 1 1/2 lb baby potatoes, halved
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 large garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp dried thyme or Italian seasoning
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice, optional
• 1/4 tsp red pepper flakes, optional

How to Make this

1. Slice 1 1/2 lb sirloin or flank steak thin against the grain, toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/2 tsp dried thyme (or Italian seasoning) and 2 minced garlic cloves, let sit 10-15 minutes while you prep potatoes.

2. Parboil 1 1/2 lb baby potatoes (halved) in salted water 6-8 minutes until just tender, drain well and toss with the remaining 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and the rest of the onion powder and thyme so every piece is seasoned.

3. Preheat your grill to medium-high or your oven to 425 F, tear four large sheets of heavy duty foil (about 12 x 18 inches each) and spray or oil the center of each so nothing sticks.

4. Divide the potatoes among the foil centers, top with the sliced steak, then add 1 tbsp unsalted butter on each pack (use the remaining butter to dot on top), sprinkle the remaining 2 minced garlic cloves over everything, and add 1/4 tsp red pepper flakes and 1 tbsp lemon juice if you like a little kick and brightness.

5. Fold the foil up and over to seal into tightly closed packets, leaving a little room inside so steam can circulate but seal edges well so juices dont leak.

6. Cook on the grill over indirect heat or on the middle rack of the oven: about 12-15 minutes for thinly sliced steak and tender potatoes, or 18-22 minutes if your slices are thicker, flipping once halfway through if grilling. Open one pack carefully to check doneness, add a few more minutes if needed.

7. If you want extra crust and flavor, finish packs open-face in a hot skillet or right on the grill for 1-2 minutes per side to sear the steak a bit after the packet cooks.

8. Let packs rest 3-5 minutes after cooking, then open away from your face (steam is hot), sprinkle 2 tbsp chopped fresh parsley over each, give a little squeeze of extra lemon if using, and serve straight from the foil.

9. Tips: use thin slices or small cubes of steak so it cooks with the potatoes, or sear thicker cuts first; heavy duty foil prevents leaks; distribute butter in pats so it melts evenly; season boldly because foil trapping steam mutes flavors.

Equipment Needed

1. Cutting board, big enough for the steak and potatoes
2. Sharp chef’s knife, for thin slices against the grain
3. Large mixing bowl, to toss steak and seasonings
4. Saucepan, for parboiling the potatoes
5. Colander, to drain the potatoes well
6. Heavy-duty aluminum foil, 4 large sheets (about 12 x 18 inches each) dont use thin foil
7. Grill or oven, preheated to medium-high or 425 F
8. Cast-iron skillet or grill-safe pan, for a quick finishing sear (optional)
9. Tongs and oven mitts, for flipping packs and handling hot foil

FAQ

Garlic Butter Steak & Potato Foil Packs Recipe Substitutions and Variations

• Steak (sirloin/flank): swap for boneless chicken thighs (slice thinner so they cook same time), pork tenderloin slices, ribeye if you want more fat and richness, or firm tofu/tempeh marinated for a vegetarian version.
• Baby potatoes: use halved Yukon Golds for creamier texture, red potatoes, cubed sweet potatoes for a sweeter twist (may need a few extra minutes), or cauliflower florets for a low carb option.
• Unsalted butter: replace with equal parts ghee or clarified butter for similar flavor and higher smoke point, or use extra virgin olive oil for dairy free, or a garlic herb butter substitute if you want extra punch.
• Garlic cloves: sub with 1/4 tsp garlic powder per clove, 1–2 tbsp jarred minced garlic, or 1–2 smashed roasted garlic cloves for a sweeter, milder garlic flavor.

Pro Tips

– Slice the steak thin and always cut against the grain, then pat the slices dry before seasoning so they brown when you finish them open-face instead of steaming into rubbery strips.
– Parboil the potatoes just until tender, then give them a rough toss or shake in the pot to scar the edges a little; that extra surface helps them crisp up when you finish the packets.
– Use small pats of cold butter spaced around each pack rather than one big lump so the fat melts evenly and bastes everything; a little olive oil mixed with butter helps prevent the dairy from burning.
– Finish the packets open on a hot skillet or grill for 1 to 2 minutes to get a quick sear and concentrate flavors, but watch closely so the steak doesn’t overcook.
– Don’t overfill the foil and let packs rest 3 to 5 minutes before opening; open away from your face, then finish with lemon or fresh parsley to brighten the rich flavors.

Garlic Butter Steak & Potato Foil Packs Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I'm sharing my Recipe: Garlic Steak & Potato Foil Packets with a simple trick to speed up prep and cut down on cleanup.

Pin

Servings

4

servings

Calories

673

kcal

Equipment: 1. Cutting board, big enough for the steak and potatoes
2. Sharp chef’s knife, for thin slices against the grain
3. Large mixing bowl, to toss steak and seasonings
4. Saucepan, for parboiling the potatoes
5. Colander, to drain the potatoes well
6. Heavy-duty aluminum foil, 4 large sheets (about 12 x 18 inches each) dont use thin foil
7. Grill or oven, preheated to medium-high or 425 F
8. Cast-iron skillet or grill-safe pan, for a quick finishing sear (optional)
9. Tongs and oven mitts, for flipping packs and handling hot foil

Ingredients

• 1 1/2 lb sirloin or flank steak, trimmed (ribeye works too)

• 1 1/2 lb baby potatoes, halved

• 3 tbsp olive oil

• 4 tbsp unsalted butter

• 4 large garlic cloves, minced

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1 tsp dried thyme or Italian seasoning

• 2 tbsp fresh parsley, chopped

• 1 tbsp lemon juice, optional

• 1/4 tsp red pepper flakes, optional

Directions

• Slice 1 1/2 lb sirloin or flank steak thin against the grain, toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/2 tsp dried thyme (or Italian seasoning) and 2 minced garlic cloves, let sit 10-15 minutes while you prep potatoes.
• Parboil 1 1/2 lb baby potatoes (halved) in salted water 6-8 minutes until just tender, drain well and toss with the remaining 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and the rest of the onion powder and thyme so every piece is seasoned.
• Preheat your grill to medium-high or your oven to 425 F, tear four large sheets of heavy duty foil (about 12 x 18 inches each) and spray or oil the center of each so nothing sticks.
• Divide the potatoes among the foil centers, top with the sliced steak, then add 1 tbsp unsalted butter on each pack (use the remaining butter to dot on top), sprinkle the remaining 2 minced garlic cloves over everything, and add 1/4 tsp red pepper flakes and 1 tbsp lemon juice if you like a little kick and brightness.
• Fold the foil up and over to seal into tightly closed packets, leaving a little room inside so steam can circulate but seal edges well so juices dont leak.
• Cook on the grill over indirect heat or on the middle rack of the oven: about 12-15 minutes for thinly sliced steak and tender potatoes, or 18-22 minutes if your slices are thicker, flipping once halfway through if grilling. Open one pack carefully to check doneness, add a few more minutes if needed.
• If you want extra crust and flavor, finish packs open-face in a hot skillet or right on the grill for 1-2 minutes per side to sear the steak a bit after the packet cooks.
• Let packs rest 3-5 minutes after cooking, then open away from your face (steam is hot), sprinkle 2 tbsp chopped fresh parsley over each, give a little squeeze of extra lemon if using, and serve straight from the foil.
• Tips: use thin slices or small cubes of steak so it cooks with the potatoes, or sear thicker cuts first; heavy duty foil prevents leaks; distribute butter in pats so it melts evenly; season boldly because foil trapping steam mutes flavors.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 369g
• Total number of serves: 4
• Calories: 673kcal
• Fat: 51.4g
• Saturated Fat: 18g
• Trans Fat: 0.12g
• Polyunsaturated: 3g
• Monounsaturated: 23.6g
• Cholesterol: 149mg
• Sodium: 325mg
• Potassium: 1205mg
• Carbohydrates: 29.9g
• Fiber: 3.8g
• Sugar: 1.95g
• Protein: 47.6g
• Vitamin A: 200IU
• Vitamin C: 34mg
• Calcium: 36mg
• Iron: 5.8mg