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Garlic Butter Steak and Potatoes Foil Packets are what I reach for when grilling season hits. The steak stays so tender and juicy sealed in foil with garlic butter melting into every bite, while the potatoes turn soft and buttery. Opening each packet releases this garlicky steam that tells you dinner is about to be really good.
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I make these foil packets for summer cookouts, Memorial Day, 4th of July, camping trips, and game days because they’re easy to prep ahead and throw straight on the grill. They’re crowd-pleasers with zero cleanup, perfect for feeding a crowd without juggling multiple pans. Leftovers stay fresh in the fridge for 3 to 4 days or freeze for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Garlic Butter Steak and Potatoes Foil Packets with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these delicious foil packets dinner-ready in less than an hour with just a few simple steps.
Prepare the Steak and Vegetables
In a large mixing bowl, toss the cubed sirloin, quartered baby potatoes, and pearl onions together. Drizzle melted butter and olive oil over everything, then sprinkle Italian seasoning, garlic powder, salt, and pepper on top.
Use your hands or a silicone spatula like this one to toss everything until every piece is coated with the garlic butter mixture. The butter helps the seasoning stick and keeps the steak from drying out while it cooks.
Assemble the Foil Packets
Tear off four sheets of heavy-duty aluminum foil and divide the steak and potato mixture evenly between them so each packet has a good balance of meat, potatoes, and onions.
I use this Reynolds wrap heavy duty aluminum foil because it holds up on the grill or in the oven without tearing, keeping each foil packet sealed so the steak, potatoes, and onions cook evenly and stay juicy.
Fold the sides of the foil over the mixture and crimp the edges tightly to seal the packets. Make sure they’re completely sealed so the steam stays trapped inside while cooking.
Grill or Bake the Packets
If you’re grilling, place the packets on a gas or charcoal grill over medium-high heat with the lid closed and cook for 10 to 12 minutes per side. The steak will reach medium doneness, and the potatoes will be fork-tender.
I like to check the steak with this digital meat thermometer so it’s perfectly cooked without opening the packets too early.
If you’re baking, preheat the oven to 425°F (220°C), set the foil packets on a rimmed baking sheet like this one, and bake for 25 to 30 minutes, until the steak is cooked through and the potatoes are tender.
Broil for a Golden Finish
Carefully open the foil packets (watch out for the steam) and place them under the broiler for 3 to 4 minutes. The steak will get slightly charred edges, and the potatoes will develop some golden crispy spots.
These oven gloves safely handle the hot foil packets and protect my hands from the steam while moving them under the broiler for the perfect golden finish.
Garnish and Serve
Sprinkle freshly chopped parsley over the top and serve the packets directly on plates, either straight from the foil or transferred to a serving dish. Enjoy!
Garlic Butter Steak and Potatoes Foil Packet
Ingredients
- 1 ½ pounds sirloin steak cubed
- 1 pound baby potatoes quartered
- 1 cup pearl onions
- 2 tablespoons butter melted
- 1 teaspoon Italian seasoning
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the cubed steak, baby potatoes, and pearl onions. Drizzle with melted butter and olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until evenly coated.1 ½ pounds sirloin steak, 1 pound baby potatoes, 1 cup pearl onions, 2 tablespoons butter, 1 teaspoon Italian seasoning, 1 tablespoon garlic powder, Salt and pepper
- Divide the mixture into four equal portions and place each onto a sheet of heavy-duty aluminum foil. Fold the sides of the foil over the mixture, sealing the packets tightly.
- Grill the foil packets over medium-high heat for 10–12 minutes per side, or until the steak reaches your preferred doneness and the potatoes are tender.
- Alternatively, bake in a preheated oven at 425°F (220°C) for 25–30 minutes.
- For a golden finish, carefully open the foil packets (watch out for steam) and place them under the broiler for 3–4 minutes until lightly browned.
- Garnish with freshly chopped parsley and serve warm.Fresh parsley
Video
Notes
- Cut the potatoes small: Quarter the baby potatoes so they cook at the same rate as the steak. If they’re too big, they’ll still be firm when the steak is done.
- Use heavy-duty foil: Regular foil can tear easily, especially on the grill, so heavy-duty foil prevents leaks and keeps everything sealed.
- Don’t overcrowd the packets: Divide the mixture into four packets rather than squeezing it into two or three, since overcrowded packets won’t cook evenly.
- Prep ahead for camping: Assemble the foil packets at home and store them in a cooler. When you’re ready to cook, just throw them on the campfire grate or grill.
- Check doneness before broiling: Open one packet carefully and check if the potatoes are fork-tender and the steak is cooked to your liking before broiling. You can always reseal and cook longer if needed.
- Flash freeze for meal prep: Freeze the assembled uncooked packets on a baking sheet for 1 hour before transferring to a freezer bag so they don’t stick together. Cook from frozen, adding 5 to 10 minutes to the cooking time.
Nutrition
How to Store Leftovers
Let the steak and potatoes cool completely, then transfer them to an airtight container and refrigerate for up to 3 to 4 days. Reheat in a skillet over medium heat with a little butter or olive oil, stirring occasionally so the potatoes don’t stick and everything warms through evenly without cold spots. The steak might lose a bit of tenderness when reheated, but it’ll still taste delicious.
For longer storage, freeze the cooled steak and potatoes in a freezer-safe container like this one for up to 2 to 3 months. Thaw leftovers overnight in the fridge before reheating, keeping in mind that the potatoes hold their texture better than the steak after freezing.
What to Serve With Garlic Butter Steak and Potatoes Foil Packets
I usually serve them with a simple green salad or roasted vegetables like asparagus or green beans. The steak and potatoes are already hearty, so you just need something light and fresh on the side. Crusty bread or garlic bread works perfectly for soaking up any leftover garlic butter from the foil.
You could also add a dipping sauce like chimichurri or horseradish cream if you want extra flavor. Grilled corn on the cob or coleslaw are perfect choices for summer cookouts when you’re already firing up the grill. Cucumber and tomato salad, watermelon slices, or a simple caprese salad also pair beautifully with these rich, buttery packets.
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