Garlic Steak Potato Foil Packets Recipe
Make delicious Garlic Steak Potato Foil Packets with tender sirloin steak, buttery baby gold potatoes, fresh garlic, and flavorful seasonings. Wrapped in foil and cooked in the oven or on the grill, this easy steak and potato dinner is perfect for weeknights, summer cookouts, and camping trips
Ingredients
For the steak and potatoes:
- 1½ pounds sirloin steak cut into 1½-inch cubes
- 1½ pounds baby gold potatoes cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Prepare the potatoes. Place diced potatoes in a large pot of salted water. Bring to a boil and simmer for 7-9 minutes, until partially cooked but still firm. Drain well.
- Prepare the steak. Cut the sirloin steak into approximately 1½-inch cubes and pat dry with paper towels. Transfer to a large mixing bowl with the partially cooked potatoes.
- Season the steak and potatoes. In a small bowl, combine smoked paprika, Italian seasoning, onion powder, kosher salt, and black pepper. Sprinkle over the steak and potatoes.
- Add garlic and oil. Pour olive oil and Worcestershire sauce over the steak and potatoes. Add minced garlic and gently toss until everything is evenly coated.
- Prepare the foil. Preheat the oven to 425°F or an outdoor grill to medium-high heat, approximately 400-425°F. Tear off four large sheets of heavy-duty aluminum foil, approximately 16-18 inches long.
- Assemble the packets. Divide the seasoned steak and potatoes evenly between the four sheets of foil. Add 1 tablespoon of butter to each packet.
- Seal the packets. Fold the long edges of the foil together and seal tightly. Fold the shorter ends inward, leaving a little room for steam to circulate.
- Oven method. Place the foil packets on a rimmed baking sheet. Bake at 425°F for approximately 16-20 minutes, checking near the beginning of the cooking window, until the potatoes are fork-tender and the steak reaches 145°F.
- Grill method. Alternatively, place the foil packets on a preheated grill with the folded seams facing up. Close the lid and cook for approximately 14-18 minutes, until the potatoes are tender and the steak reaches 145°F.
- Rest and serve. Remove the packets from the heat and allow the steak to rest for at least 3 minutes. Carefully open the foil packets away from your face to release the hot steam. Garnish with fresh parsley and spoon the garlic butter cooking juices over the steak and potatoes before serving.
Notes
Steak: Sirloin is recommended, but New York strip or ribeye steak will also work.
Potatoes: Baby gold or Yukon Gold potatoes have the best creamy texture for this recipe. Red potatoes are another great option.
Important: Partially cook the potatoes before assembling the packets. This helps prevent the steak from overcooking while the potatoes finish cooking.
Steak pieces: Cut the steak into approximately 1½-inch cubes for more even cooking.
Garlic butter: Add 1 tablespoon of butter to each packet. It will melt with the garlic and seasonings to create a flavorful sauce.
Foil: Use heavy-duty aluminum foil or double layers of regular foil to help prevent tearing and leaking.
Food safety: Cook the steak to an internal temperature of 145°F and allow it to rest for at least 3 minutes before serving.
Extra cheesy: Sprinkle shredded cheddar cheese over the cooked steak and potatoes, then loosely close the foil until the cheese melts.
Vegetables: Add bell peppers, mushrooms, or onions for extra flavor.
Spicy version: Add ¼ teaspoon of cayenne pepper or use Cajun seasoning instead of Italian seasoning.
Make ahead: Prepare the ingredients up to 24 hours in advance and refrigerate separately until ready to assemble and cook.
Storage: Refrigerate leftovers in airtight containers for 3-4 days.
Freezing: Freeze cooked portions for up to 2 months for the best quality.
Reheating: Reheat leftovers in a skillet or covered baking dish until they reach 165°F.
Serving suggestion: Serve with a fresh green salad, grilled asparagus, roasted broccoli, or corn on the cob for a complete meal.
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