Why You’ll Love This Recipe
This recipe is incredibly convenient and versatile. Everything cooks together in individual foil packets, making it perfect for grilling, baking, or even campfire cooking. The sealed foil traps all the buttery, garlicky goodness, resulting in tender steak and flavorful vegetables every time.
It’s also easy to customize. You can switch up the vegetables, adjust the seasoning, or choose your favorite cut of steak. Whether you’re planning a backyard cookout or a quick weeknight dinner, this recipe fits the occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sirloin steak or ribeye steak, cut into cubes
salt
black pepper
garlic powder
olive oil
baby potatoes, halved
carrots, sliced
unsalted butter, cubed
garlic cloves, minced
fresh rosemary, chopped
fresh thyme, chopped
fresh parsley, chopped
Optional additions:
red pepper flakes
lemon wedges
Directions
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- In a large bowl, toss the cubed steak with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Prepare the vegetables by tossing the halved potatoes and sliced carrots with a little olive oil, salt, and pepper.
- Cut large sheets of heavy-duty aluminum foil. Divide the steak and vegetables evenly among the foil sheets, placing them in the center.
- Top each portion with small cubes of butter, minced garlic, chopped rosemary, and thyme.
- Fold the foil over the ingredients and seal tightly to create packets, making sure there are no openings for steam to escape.
- Place the packets on the grill or a baking sheet in the oven. Cook for 15–20 minutes, depending on your preferred doneness and the size of the steak pieces.
- Carefully open the packets, as hot steam will escape. Sprinkle with fresh parsley before serving.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: Approximately 35 minutes
Variations
You can substitute sweet potatoes, zucchini, green beans, or mushrooms for the vegetables listed. For extra richness, add a splash of Worcestershire sauce before sealing the packets.
If you prefer a spicier flavor, include red pepper flakes or a pinch of cayenne. For a brighter finish, squeeze fresh lemon juice over the steak just before serving.
You can also use chicken or shrimp instead of steak, adjusting the cooking time as needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave in short intervals. Add a small pat of butter or a splash of broth if needed to keep the steak moist.
Freezing is possible, though the texture of the potatoes may change slightly. If freezing, store in a sealed freezer-safe container for up to 2 months and thaw overnight before reheating.
FAQs
What cut of steak works best?
Sirloin and ribeye are excellent choices because they are tender and flavorful. You can also use New York strip if preferred.
Can I prepare the packets ahead of time?
Yes, you can assemble them a few hours in advance and refrigerate until ready to cook.
How do I know when the steak is done?
Cooking time will vary based on cube size and heat level. For medium doneness, cook until the internal temperature reaches about 135°F before resting.
Can I cook these in the oven instead of the grill?
Yes, they bake well at 400°F (200°C) for about 15–20 minutes.
Do I need heavy-duty foil?
Heavy-duty foil is recommended to prevent tearing and leaking, especially when grilling.
Can I add cheese to the packets?
Yes, a sprinkle of shredded Parmesan or mozzarella can be added during the last few minutes of cooking.
What other herbs can I use?
Basil, oregano, or chives can complement the garlic butter flavor nicely.
Can I make this recipe low-carb?
Yes, substitute the potatoes with cauliflower or zucchini for a lower-carb option.
How do I prevent the vegetables from being undercooked?
Cut vegetables into small, uniform pieces so they cook evenly alongside the steak.
Is this recipe good for camping?
Absolutely. These foil packets are perfect for campfire cooking and require minimal cleanup.
Conclusion
Butter Garlic Herb Steak Foil Packets offer a simple, flavorful way to prepare a complete meal with minimal effort. The combination of juicy steak, tender vegetables, and aromatic herbs wrapped in buttery goodness makes this recipe a reliable favorite for grilling season, busy weeknights, or outdoor adventures.
PrintButter Garlic Herb Steak Foil Packets
Butter Garlic Herb Steak Foil Packets are a simple and flavorful meal featuring tender steak cubes and vegetables wrapped in foil with garlic, butter, and fresh herbs. Perfect for grilling, baking, or campfire cooking, this recipe delivers juicy results with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling or Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 1/2 lbs sirloin or ribeye steak, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil, divided
- 1 lb baby potatoes, halved
- 2 medium carrots, sliced
- 4 tbsp unsalted butter, cubed
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat grill to medium-high heat or oven to 400°F (200°C).
- In a large bowl, toss steak cubes with 1 tablespoon olive oil, salt, black pepper, and garlic powder until evenly coated.
- In another bowl, toss halved potatoes and sliced carrots with remaining olive oil, salt, and pepper.
- Cut four large sheets of heavy-duty aluminum foil. Divide steak and vegetables evenly among the sheets, placing them in the center.
- Top each portion with butter cubes, minced garlic, rosemary, and thyme. Add red pepper flakes if desired.
- Fold foil over the ingredients and seal tightly to create packets.
- Place packets on the grill or on a baking sheet in the oven. Cook for 15–20 minutes, depending on desired doneness and size of steak pieces.
- Carefully open packets to release steam. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Notes
- Cut vegetables into small, uniform pieces for even cooking.
- Sweet potatoes, zucchini, green beans, or mushrooms can be substituted.
- For extra flavor, add a splash of Worcestershire sauce before sealing.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently and add a small pat of butter if needed to maintain moisture.
Nutrition
- Serving Size: 1 packet
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
