A simple family dinner recipe for the summer, these Garlic Butter Steak and Potato Foil Packets are filled with plenty of buttery and garlicky flavor.
For a quick dinner at home or on the go, cook them on the grill, over a campfire, or in the oven!
See my Potato and Sausage Foil Packets, Hobo Dinner Foil Packets, or Salmon Foil Packets for more foil packet dinners, or try grilling steak and potatoes together in a foil packet for a quick and flavorful meal!
Note: This recipe originally didn’t call for par-boiling the potatoes, but I’ve since tested it again and updated it to do so because it simply works better this way.
Scroll down to the printable recipe card at the bottom of this post for quantities and a visual breakdown of the recipe’s ingredients!
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- Preheat grill to HIGH.
- Wrap foils tightly around the steak and potatoes and seal it all together.
- Transfer foil packets to the grill and grill over high heat for 10 minutes PER SIDE.
Super Tasty Garlic Herb Steak and Potatoes Foil Packs
Fire Pit Steak and Potatoes 🔗
0
Total: 0 1h10min0
Serving Size: 1 of 14 servings
Nutrition Facts: servingSize 1 of 14 servings, calories 274, Fat 18g, Saturated Fat 7g, Carbohydrate 13g, Fiber 2g, Sugar 1g, Protein 14g, Cholesterol 48mg, Sodium 357mg
Ingredients:
- 2 pounds baby potatoes
- 3 sprigs fresh rosemary
- 3 cloves garlic, smashed
- 2 tablespoons olive oil, plus more for drizzling
- Sea salt and coarsely ground black pepper
- 1/2 cup white wine
- Flaky sea salt, for sprinkling
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons chopped fresh rosemary
- Two 16- to 20-ounce boneless rib-eye steaks, about 3 inches thick
- 2 tablespoons olive oil
Instruction:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F.
- For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet.
- Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet.
- For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside.
- Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing.
- Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes.
FAQ
Why do you put mayo on steak before grilling?
Steak frites, which translates to “steak [and] fries” in French, is a dish that combines steak with French fries that is frequently served in European brasseries. Some people consider steak frites to be the national dish of Belgium, which claims to be where it was first created.
How do you make steak crispy on the grill?
Steaks should be seared on both sides for three minutes on an outdoor grill preheated to about 500 degrees. Then, the heat should be lowered to medium-low and the lid should be left closed as the meat cooks to the desired doneness (130 degrees F for medium-rare).