Easy Garlic Steak and Potato Foil Packets for Grilling

Why You’ll Love This Recipe

Say goodbye to complicated meal prep and hello to flavor-packed convenience. These Easy Garlic Steak and Potato Foil Packets are a total game changer—whether you’re heading to a weekend BBQ, camping trip, or just looking for a fuss-free weeknight dinner.

What makes this recipe shine?

One-Packet Wonder: Everything cooks in one tidy foil packet. No piles of dirty dishes—just unwrap and enjoy.
Flavor Explosion: Juicy steak, buttery garlic, and seasoned potatoes meld together for a rich, mouthwatering bite.
Grill Or Oven-Friendly: Cook it right on the grill or in the oven. So versatile!
Customizable: Switch up the veggies, choose your favorite steak cut, or dial up the spice. It’s up to you.
Ready in About 30 Minutes: Quick prep, minimal cleanup, and big-time flavor. It doesn’t get much better than that.

Let’s dive in!

Essential Tools and Equipment

Gather these simple kitchen tools before you start:

Aluminum foil: Heavy-duty foil works best to avoid tearing.
Cutting board: For prepping your steak and slicing potatoes.
Chef’s knife: A sharp knife makes quick work of chopping.
Mixing bowl: To toss everything in that garlicky marinade.
Grill or oven: Your choice! Both work perfectly.
Tongs: Handy for flipping and handling hot foil packets.
Baking sheet (optional): If cooking in the oven, place packets on a tray for easy handling.

Preparation Tips

Want perfect steak and potatoes every time? Try these helpful tips:

Slice Evenly: Cut potatoes into uniform cubes so they cook at the same rate.
Marinate For Depth: Let steak sit in the garlic-butter mixture for at least 15 minutes before assembling. More flavor = happy taste buds.
Double Layer Foil: To avoid leaks or burns, wrap packets with a second layer of foil if you’re grilling.
Preheat Your Grill: Get it nice and hot before adding packets. This helps sear the steak quickly and maintain tenderness.
Make Ahead: Assemble packets ahead of time and refrigerate until ready to cook. Perfect for parties or camping trips!

Ingredients List

Here’s everything you need to make 4 hearty foil packets:

1½ pounds sirloin steak, cut into 1-inch cubes
1½ pounds baby potatoes, halved or quartered (depending on size)
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 teaspoon dried thyme (or fresh if preferred)
1 teaspoon paprika
1 teaspoon onion powder
Salt and freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Grated Parmesan, for garnish (optional but recommended!)

Step-by-Step Directions

Here’s how to make these mouthwatering foil packets:

Prep the steak and potatoes: Cut steak and potatoes into small, even pieces. Place them in a large mixing bowl.
Make the garlic butter seasoning: In a small bowl, combine olive oil, melted butter, minced garlic, thyme, paprika, onion powder, salt, and pepper.
Toss to coat: Pour the garlic butter mixture over the steak and potatoes. Toss everything thoroughly until evenly coated.
Assemble the packets: Divide the mixture into four equal portions. Spoon each portion into the center of a piece of heavy-duty foil (about 12×12 inches). Fold up sides and crimp edges to seal.
Grill or bake:
- Grill: Preheat grill to 425°F. Place foil packets on the grill and cook for 20–25 minutes, flipping halfway through, until steak is cooked through and potatoes are fork-tender.
- Oven: Preheat to 425°F. Place packets on a baking sheet and bake for 25–30 minutes.
Serve: Carefully open packets (watch for hot steam), sprinkle with chopped parsley and a little Parmesan if using, and serve hot.

Common Mistakes to Avoid

To make sure your meal turns out perfectly, watch out for these common pitfalls:

Too-large potato pieces: Small cubes or thin slices cook faster and more evenly. Large chunks may stay crunchy.
Overcrowding the packet: Keep ingredients in a single layer when possible. Overstuffed packets cook unevenly.
Using thin foil: Regular foil can tear easily. Go with heavy-duty, or double-layer it.
Undercooking on the grill: Check doneness by carefully opening a packet near the end of the cook time. Potatoes should be tender with a fork.
Skipping the flip: On the grill, flip packets halfway through for even cooking and caramelization.

Best Side Dishes

While these packets are nearly a meal on their own, you can go the extra mile with a few tasty sides:

Grilled Corn on the Cob: Classic and sweet, corn pairs beautifully with the garlicky steak.
Simple Green Salad: A refreshing contrast to the rich main dish. Try a lemon vinaigrette!
Garlic Bread: Why not double down on garlic? Mop up those juices with golden, toasty bread.
Grilled Asparagus: Light, quick to cook, and complements the hearty packet flavors.

Expert Recipe Tips

These tips will take your foil packets to the next level:

Pick the Right Steak: Sirloin is affordable and flavorful, but ribeye gives extra juiciness.
Add Extra Veggies: Bell peppers, mushrooms, or cherry tomatoes are all great additions.
Spice It Up: Add a pinch of red pepper flakes or a dash of Cajun seasoning for heat.
Make It Saucy: Finish with a drizzle of balsamic glaze or steak sauce after cooking.
Prep in Bulk: Feeding a crowd? Assemble ahead and store packets in the fridge until you’re ready to grill.

Storage and Reheating Instructions

Have leftovers? No problem!

Storage: Transfer leftover steak and potatoes to an airtight container. Keep in the fridge for up to 3 days.
Reheating: For best results, reheat in a skillet over medium heat until warmed through. You can also microwave, but the steak may become rubbery.
Freezing: Avoid freezing cooked potatoes—they can get mushy. This recipe is best enjoyed fresh.

Frequently Asked Questions (FAQs)

Can I use a different cut of steak?

Absolutely! Sirloin is great for this recipe, but chuck eye, ribeye, or even tenderloin will work. Just keep cook times in mind—leaner cuts may cook faster.

What’s the best type of potato to use?

Baby Yukon Gold or red potatoes hold their shape and have delicious flavor. You can also use fingerlings or slice Russets thinly.

Can I bake these packets in the oven instead of grilling?

Yes! Just preheat your oven to 425°F, place foil packets on a baking sheet, and cook for 25–30 minutes.

How do I know when the steak is done?

Use a meat thermometer if you want to be exact. Steak cubes should reach at least 135°F for medium-rare.

Are these foil packets good for camping?

They’re perfect for camping! Assemble at home and toss them on a campfire grill or grate. Easy, portable, and delicious.

Final Thoughts

Whether you’re firing up the grill for a summer cookout or craving comfort food on a chilly night, these Easy Garlic Steak and Potato Foil Packets deliver every time. They’re simple, satisfying, and packed with serious flavor.

Have you tried this recipe yet? Let me know how it turned out—share your tweaks, favorite add-ins, or your go-to side dish in the comments below. And if you loved it, don’t forget to share it with friends or family who need a new dinner idea!

Happy grilling and happy eating! 🍽️🔥

Looking for more easy grilling recipes? Check out our fan-favorite Lemon Herb Chicken Skewers or our Ultimate BBQ Bean Salad for the perfect summer spread!