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Butter Garlic Herb Steak Foil Packets

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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.

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

  1. Preheat grill to medium-high heat or oven to 400°F (200°C).
  2. In a large bowl, toss steak cubes with 1 tablespoon olive oil, salt, black pepper, and garlic powder until evenly coated.
  3. In another bowl, toss halved potatoes and sliced carrots with remaining olive oil, salt, and pepper.
  4. Cut four large sheets of heavy-duty aluminum foil. Divide steak and vegetables evenly among the sheets, placing them in the center.
  5. Top each portion with butter cubes, minced garlic, rosemary, and thyme. Add red pepper flakes if desired.
  6. Fold foil over the ingredients and seal tightly to create packets.
  7. 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.
  8. 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.

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