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There’s nothing like tearing into a foil packet and finding juicy steak, buttery potatoes, and caramelized onions dripping with garlic butter. I’ve made this recipe dozens of times—for backyard BBQs, camping trips, and even rushed weeknights. It’s foolproof, customizable, and zero cleanup. (Seriously, who wants to scrub pans after dinner?)

The secret? Par-boiling the potatoes. Yeah, it’s an extra step, but skip it and you’ll risk crunchy spuds and overcooked steak. Trust me—I learned the hard way during a camping disaster in 2019. Never again!

Why This Recipe Works

• One-packet wonder: Everything cooks together—no flipping or stirring.
• Grill, fire, or oven: Works anywhere, even on a sheet pan in your kitchen.
• Kid-approved: My picky eater actually asks for seconds. Miracle.

Ingredients & Substitutions

(Quantities in the recipe card below!)

• Steak: 1.5 lbs top sirloin (trimmed, 1-inch cubes). Ribeye works for richer flavor.
• Potatoes: 1 lb baby Yukon Golds (halved). No peeling needed!
• Onion: 1 medium, thinly sliced. Yellow or red both work.
• Garlic: 1 tbsp minced. Double it if you’re not kissing anyone later.
• Butter: 2 tbsp cubed. Salted or unsalted—your call.
• Seasonings: Italian seasoning, salt, pepper. Add smoked paprika for a kick.

Optional Add-Ins:

• Crispy bacon bits
• Shredded cheddar
• Asparagus or green beans

Step-by-Step Instructions

1. Par-Boil the Potatoes (Non-Negotiable!)

1. Fill a pot with water, add 1 tsp salt, and bring to a boil.
2. Toss in potato chunks and boil for 5 minutes (they’ll soften slightly but stay firm).
3. Drain immediately and let cool in a colander. Don’t rinse—you want that starch for crispiness!

2. Assemble the Foil Packets

1. Mix: In a large bowl, combine steak, potatoes, onion, olive oil, garlic, Italian seasoning, 1 tsp salt, and ½ tsp black pepper. Toss until everything’s glossy.
2. Prep Foil: Tear off 4 sheets of heavy-duty foil (12×12 inches). Double-layer if using regular foil.
3. Portion: Divide the mixture evenly among the foil sheets. Top each pile with ½ tbsp butter cubes.

3. Seal the Packets Like a Pro

1. Fold the foil over the ingredients, then crimp the edges tightly to form a half-moon shape. No gaps!
2. Fold the edges over twice to lock in steam. Imagine you’re wrapping a burrito.

4. Cooking Methods

Grill/Campfire:

• Preheat grill to medium-high (400°F).
• Place packets directly on grates. Cook 8 minutes per side (16 mins total).
• Campfire tip: Nestle packets in hot coals (not flames!) for 15-20 mins.

Oven:

• Preheat to 425°F. Place packets on a baking sheet.
• Bake 20 minutes. For a char, open packets and broil 1-2 mins.

Pro Tips for Perfect Packets

• Double-wrap: Prevent leaks with two foil layers (especially for campfires).
• Rest before opening: Let sit 2-3 mins post-cooking to avoid steam burns.
• Temp check: Steak should hit 145°F (medium). Use a meat thermometer!

FAQ

Can I prep these ahead?
Yes! Assemble packets and refrigerate up to 6 hours. Perfect for camping.

My potatoes are still hard. Help!
Rescue mission: Remove steak, wrap in foil, and keep cooking potatoes until tender.

Can I use frozen steak?
Thaw it first. Frozen meat sweats and makes the packets soggy.

Serving Suggestions

• Pair with: Garlic bread (because more garlic is always better).
• Vegetable side: Air Fryer Brussels Sprouts or a simple arugula salad.
• Drink pairing: Ice-cold IPA or sparkling lemonade.

Nutrition (Per Serving)

Calories: 425 | Carbs: 23g | Protein: 38g | Fat: 20g
Estimates vary based on ingredients used.

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Garlic Butter Steak and Potato Foil Packets

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

• 1.5 lbs top sirloin steak, cut into 1-inch cubes
• 1 lb baby Yukon Gold potatoes, halved or quartered
• 1 medium yellow onion, thinly sliced
• 1 tbsp minced garlic (or 2 tbsp for garlic lovers)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, cubed
• 1 tbsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Par-Boil Potatoes:
   • Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes. Drain thoroughly and let cool slightly.
2. Combine Ingredients:
   • In a large mixing bowl, toss together steak, par-boiled potatoes, onion, garlic, olive oil, Italian seasoning, salt, and pepper until evenly coated.
3. Assemble Foil Packets:
   • Lay out 4 sheets of heavy-duty aluminum foil (12×12 inches).
   • Divide the steak-potato mixture evenly among the foil sheets.
   • Scatter butter cubes over each portion.
4. Seal Packets:
   • Fold foil over ingredients, crimping edges tightly to seal. Double-fold edges to prevent steam escape.
5. Cook:
   • Grill/Campfire: Cook over medium-high heat (400°F) for 8 minutes per side (16 mins total).
   • Oven: Bake at 425°F for 20 minutes on a baking sheet. Optional broil: Open packets and broil 1-2 mins for char.
6. Serve:
   • Carefully open packets (watch for steam!). Garnish with parsley and serve immediately.

Notes

• Storage: Leftovers keep in the fridge 2 days. Reheat in foil at 350°F for 10 mins.
• Foil Tip: Use heavy-duty foil or double-layer regular foil to prevent rips.