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Garlic Butter Steak and Potato Foil Packets

Garlic butter steak and potato foil packets with tender 1-inch steak cubes and golden baby potatoes. Sealed heavy-duty aluminum packets grill in 20–25 minutes, then open to steaming, garlicky butter drippings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter steak and potato filling
  • 1.5 lb sirloin steak
  • 1.5 lb baby potatoes
  • 0.5 cup butter
  • 6 garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the garlic butter
  1. In a bowl, combine melted butter, garlic, chopped fresh parsley, dried thyme, paprika, and salt and pepper until evenly mixed. (No specific temperature; mixture should look glossy and well combined.)
Coat steak and potatoes
  1. Toss sirloin steak cubes and halved baby potatoes in the garlic butter mixture until well coated. (Visual cue: every piece should look lightly butter-slick and speckled with garlic and herbs.)
Pack into foil and grill
  1. Divide the coated steak and potatoes evenly among 4 large pieces of heavy-duty aluminum foil. (Visual cue: each packet has a similar amount of filling.)
  2. Fold the foil into sealed packets and tightly crimp all edges to prevent leaks. (Visual cue: seams look fully closed with no gaps.)
  3. Grill the packets over medium-high heat for 20–25 minutes, flipping halfway through. (Visual cue: steam should be visible when you carefully peek, and packets should puff slightly as they cook.)
Serve
  1. Carefully open the packets, watching for hot steam, and let excess garlic butter pool in the foil. (Visual cue: steak bites are tender and potatoes are golden.)
  2. Garnish with fresh parsley and serve immediately. (Visual cue: bright green parsley on top of steaming garlic butter.)

Notes

For best tenderness, cut the steak into 1-inch cubes and keep the packet seal tight so steam cooks everything evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warmed through. Freezing is not recommended because potatoes can soften further after thawing. If you want a lower-fat version, use half the butter (or swap in olive oil spread) while keeping garlic and seasonings the same.