Name: Steak and Potatoes in a Foil Pack
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ to 2 lbs steak (hanger steak, sirloin steak, ribeye, or tri-tip); 2 lbs potatoes (red and yellow Creamer potatoes); 2 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 1 tsp dried basil; 1 tsp dried rosemary; 1 medium red onion (quartered); 4 tbsp unsalted butter (divided into tbsps); 4 tbsp minced garlic (divided into tbsps)

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This super easy steak and potatoes recipe is seasoned with butter, garlic, and dried herbs. This easy foil pack recipe can be cooked on the grill or the oven, making them the perfect simple weeknight dinner with minimal clean-up.

I love making foil packets for dinner. They’re quick, easy, and there isn’t much to clean up after. With our new grill, it’s even easier to make steak and potatoes on a lazy summer weeknight. The kitchen doesn’t get heated up by the stove and I just hand the foil packets to H out in the backyard and Bibbidi-Bobbidi-Boo, dinner is ready.

Overhead view of two packets of steak and potatoes, opened, on a half sheet pan.

Why You’ll Love This Recipe

The beef is perfectly tender and deliciously seasoned. And they’re bite-sized so eating dinner is a breeze. It’s also a hearty recipe as H is definitely a meat and potatoes kind of guy.
The potatoes do not require any parboiling. Some recipes require the potatoes to be parboiled so they cook through at the same time as the steak but with some minor adjustments of how we cut them, everything is cooked in 20 minutes.
It’s so easy to prep and cook. It’s definitely my go-to for when I just need an easy dinner on a busy night.

Ingredients You’ll Need

Ingredients needed to make steak and potatoes foil packet for the grill.

steak — you can use any steak you want from hanger steak, sirloin steak, ribeye, and tri-tip. I just use whatever we have in the freezer that we stocked up on when there’s a sale.
potatoes — I use the Dynamic Duo potatoes which are a mix of red and yellow Creamer potatoes.
olive oil — or oil of your choice.
seasoning — I use salt, pepper, dried basil, and dried rosemary. Feel free to change it around.
red onions — feel free to swap for another onion or even shallots.
butter — I use unsalted butter.
minced garlic — the more the merrier!

How to Make Steak and Potatoes Foil Packs

Steak and potatoes in a bowl with seasoning.

Bowl of steak and potatoes mixed with seasoning.

Wash and scrub the potatoes and cut them into 1-inch pieces. I usually cut my potatoes into four.
Cut the steak into 2-inch pieces.
To a large bowl, combine the cut potatoes, steak pieces, olive oil, salt, pepper, dried basil, and dried rosemary. Mix to combine.

Steak, potatoes, red onions, butter, and minced garlic added to tin foil.

Place a quarter of the steak and potatoes mixture to the middle of a 12×12 inch piece of tin foil. Top the mixture with a tablespoon of butter and a tablespoon of minced garlic. Repeat with three more times to make four packets.
Fold the packets. I fold mine by bringing the two opposite sides of the foil in towards the middle so the edges meet. Then, roll these edges down to a seal. Next, roll up the sides until a packet forms.

Four packets of steak and potatoes foil packet.

Four steak and potatoes foil packet on a grill.

Heat the grill to 400F/high heat and grill for 20 minutes, flipping them at the half way mark.
When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
To bake: heat the oven to 400F and bake the packets on a sheet pan for 20 to 25 minutes, flipping them half way.

A steak and potatoes foil packet opened on a quarter sheet pan.

Recipe Tips and Notes

Make sure the packets are tightly sealed so nothing leaks out when you flip them. However, be sure to leave a little room in the packets so steam and heat can move around inside.
Easiest way to slice open a foil pack is by placing them, seam side down, and cutting a giant X on the back and carefully folding opened the flaps.
Cut the beef into larger 3 inch pieces if you’d like the steaks to be closer to medium-rare.
The flatter you can make the foil pack, the better. This is how the steak and potatoes get their sear, by making contact with the tin foil on the grill.
Feel free to add other vegetables, just be mindful of the moisture content. I didn’t add too much onions to avoid too much liquid released in the packets.

Overhead view of a packet of steak and potatoes, opened, on a half sheet pan.

Make Ahead Tips

Meal prep: once cooled, store the cooked steak and potatoes in an airtight container for up to 4 days in the fridge.
You can prepare the foil packets a day before you grill them. You leave the steak and potatoes in the bowl, covered in the fridge, or pre-packed into the foil packs in the fridge.

Overhead view of one of two packets of steak and potatoes, opened, on a half sheet pan.

Steak and Potatoes in a Foil Pack

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: servings

Ingredients

1½ to 2 lbs steak, hanger steak, sirloin steak, ribeye, or tri-tip
2 lbs potatoes, red and yellow Creamer potatoes
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried rosemary
1 medium red onion, quartered
4 tbsp unsalted butter, divided into tbsps
4 tbsp minced garlic, divided into tbsps

Equipment

tin foil

Instructions

Wash and scrub the potatoes and cut them into 1-inch pieces. I usually cut my potatoes into four.
Cut the steak into 2-inch pieces.
To a large bowl, combine the cut potatoes, steak pieces, olive oil, salt, pepper, dried basil, and dried rosemary. Mix to combine.
Place a quarter of the steak and potatoes mixture to the middle of a 12×12 inch piece of tin foil. Top the mixture with a tablespoon of butter and a tablespoon of minced garlic. Repeat with three more times to make four packets.
Fold the packets. I fold mine by bringing the two opposite sides of the foil in towards the middle so the edges meet. Then, roll these edges down to a seal. Next, roll up the sides until a packet forms.
To grill: heat the grill to 400F/high heat and grill for 20 minutes, flipping them at the half way mark. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
To bake: heat the oven to 400F and bake the packets on a sheet pan for 20 to 25 minutes, flipping them half way. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: BBQ, Main Course

Cuisine: American

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