Name: Garlic Steak & Potato Foil Packets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ pounds sirloin steak, cut into 1-inch cubes; 1 ½ pounds baby potatoes, halved or quartered; 4 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika; Salt and pepper to taste; 4 tablespoons unsalted butter, cubed; Fresh parsley, chopped (for garnish); Aluminum foil

Garlic Steak & Potato Foil Packets are a hearty, flavor-packed meal that’s perfect for grilling or baking. Tender sirloin steak and baby potatoes are tossed in a savory garlic butter mixture, then wrapped in foil for an easy, no-mess dinner. Whether I’m camping, hosting a backyard BBQ, or just need a fuss-free weeknight dinner, this recipe is always a go-to. Garlic Steak & Potato Foil Packets

Why I Love This Recipe

I love how this recipe combines juicy steak and soft potatoes in a way that’s both simple and delicious. The garlic butter infuses everything with a rich, savory flavor, and because it’s all cooked in foil, cleanup is a breeze. I can throw these on the grill or pop them in the oven and end up with a satisfying meal that feels like it took way more effort than it actually did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds sirloin steak, cut into 1-inch cubes
1 ½ pounds baby potatoes, halved or quartered
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
4 tablespoons unsalted butter, cubed
Fresh parsley, chopped (for garnish)
Aluminum foil

Directions

I start by preheating my grill to medium-high heat or my oven to 425°F (220°C).
In a large bowl, I toss the steak cubes and potatoes with olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
I tear off four large sheets of aluminum foil and divide the mixture evenly among them, placing it in the center.
A few cubes of butter go on top of each pile to add richness and help everything cook evenly.
I fold the foil tightly to seal the packets and keep all the juices in.
I cook the packets for 20–25 minutes, flipping halfway if I’m using the grill, until the steak is tender and the potatoes are soft.
Once they’re done, I carefully open the foil (watching out for steam), sprinkle with chopped parsley, and serve hot.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

I like adding bell peppers or mushrooms for extra veggies and color.
Sometimes I swap the sirloin for ribeye or New York strip for a more decadent version.
For a bit of heat, I’ll toss in red pepper flakes or a splash of hot sauce.
I’ve even tried sprinkling cheddar cheese over the top after cooking—it melts beautifully and adds richness.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm everything in a skillet over medium heat until hot or microwave it in a microwave-safe dish.

FAQs

How do I make sure the potatoes cook through?

I cut them small and evenly so they cook at the same rate as the steak. If I’m in a hurry, I parboil them for about 5 minutes first.

Can I make these ahead of time?

Yes, I often prep the foil packets a few hours ahead and store them in the fridge. That way, I just have to toss them on the grill or in the oven when I’m ready.

Can I bake these instead of grilling?

Definitely. I bake them at 425°F for the same amount of time—about 20 to 25 minutes.

What other herbs work well?

I’ve used oregano, basil, and even Italian seasoning when I want to mix things up. They all work great with the garlic butter.

How do I know the steak is done?

I usually check one piece to make sure it’s browned and cooked to my liking. For medium, I aim for an internal temperature around 140°F (60°C).

Conclusion

Garlic Steak & Potato Foil Packets are my answer to a delicious, no-fuss meal. They’re packed with flavor, easy to prepare, and a hit with everyone I serve them to. Whether I’m grilling outside or using the oven, this is one of those recipes that never fails to impress.