Grilled Steak and Potato Packets

Grilled Steak and Potato Packets are an easy and flavorful way to enjoy a complete meal with minimal cleanup. Perfect for camping or a simple weeknight dinner, these packets combine tender steak and perfectly cooked potatoes with herbs and butter all wrapped in foil and grilled to juicy perfection.

I first made these on a camping trip and was amazed by how juicy the steak stayed while the potatoes cooked through perfectly inside the foil. Now I make them for family cookouts and everyone loves the ease and flavor of these packets.

Ingredients

• Steaks: Choose your preferred cut with good marbling for flavor and tenderness. Sirloin, ribeye, and flat iron work well.
• Olive oil: Adds richness and helps keep everything moist while grilling, though vegetable oil can substitute in a pinch.
• Onion: Diced for subtle sweetness and aroma, can be omitted if not a fan or removed after cooking.
• Russet potatoes: Provide a sturdy texture that holds up in foil, scrub well if leaving skins on. Yukon Golds work for a creamier bite.
• Garlic: Fresh minced garlic adds unbeatable aroma and robust flavor compared to jarred.
• Salted butter: Adds richness and saltiness which balances the potatoes that soak up flavor.
• Salt and pepper: Basic seasoning to bring all ingredients to life.
• Steak seasoning: I recommend Montreal Steak Seasoning or Trader Joe’s 21 seasoning to enhance the meat, use your favorite if you prefer.

Instructions

Sauté the Aromatics:

Carefully dice the onion and mince fresh garlic. The aromatics will infuse the potatoes and meat with flavor during cooking so be generous in distribution.

Prepare Foil Packets:

Tear off four large squares of heavyduty aluminum foil. Lightly drizzle each square with olive oil to prevent sticking and add flavor. Place a tablespoon of butter in the center of each square.

Assemble the Layers:

Dice your scrubbed russet potatoes into oneinch cubes leaving the skins on for texture. Evenly divide the potatoes among the four packets placing them atop the butter.

Add Aromatics and Seasoning:

Sprinkle minced garlic and diced onion evenly over the potatoes. Season generously with salt and pepper then drizzle a little more olive oil to moisten.

Add the Steak:

Lay your steak pieces on top of the potatoes. Season again with salt, pepper, and your preferred steak seasoning. Drizzle some olive oil and add another pat of butter on top of the meat to keep it moist.

Add Moisture and Seal:

Place a large ice cube on top of each steak piece to create steam inside the packet while grilling. Fold up the edges of the foil tightly to form a sealed packet so no juices escape.

Grill the Packets:

Preheat your grill to mediumhigh heat about 350 degrees Fahrenheit. Place the foil packets on the grill and cook for 35 to 45 minutes until potatoes are tender and steak reaches desired doneness. For rare steak, check internal temperature carefully and consider parboiling the potatoes beforehand.

Carefully Open and Serve:

When removing from the grill, be cautious of the hot steam released when opening the foil. Serve directly in the packets for easy clean up or plate as desired.

I love the butter and steak seasoning combo for making the steak incredibly flavorful and juicy right inside the foil. One time I made these for a family gathering, and the kids loved tearing open their packets to discover the tender steak and garlicky potatoes. It adds a fun interactive element to the meal.

Storage Tips

These packets are best enjoyed fresh as the potatoes and steak can dry out in reheating. If you have leftovers, remove from foil and store in an airtight container in the refrigerator up to two days. Reheat gently in a microwave or on a grill over low heat to avoid toughening the meat.

Ingredient Substitutions

For a leaner option, chicken breast or lean pork can be swapped for steak but expect a slightly different texture. Yukon Gold potatoes lend a creamier bite in place of russets. Try smoked paprika or your favorite BBQ rub if you want a different spice profile on the meat.

Serving Suggestions

Pair these hearty packets with a crisp green salad or grilled vegetables for a well-rounded meal. A simple dipping sauce like garlic butter or chimichurri complements the steak beautifully.

These foil packets make weeknight dinners and camping meals effortless and full of flavor. Let the butter and seasoning do the work while the grill locks in juiciness.

FAQs About This Recipe

→ Can I use other meats besides steak?

Yes, chicken, lean ground beef, or pork work well. Choose lean cuts to avoid excess grease during cooking.

→ Is it possible to cook these packets in an oven?

Absolutely. Place foil packets on a baking tray and bake at 350°F for 35-45 minutes or until cooked to your liking.

→ What is the best steak cut for these packets?

Choose cuts with good marbling like ribeye or sirloin for flavor and tenderness. Avoid overly lean steaks to prevent dryness.

→ What seasonings complement the steak and potatoes?

Salt, pepper, garlic, onion, and steak seasoning blends like Montreal Steak Seasoning enhance the flavors beautifully.

→ How do I prevent the steak from drying out while cooking?

Monitor doneness with a meat thermometer, avoid overcooking, and add an ice cube inside the packet to create steam for moisture.

→ What vegetables can be added alongside the potatoes?

Peppers, mushrooms, cauliflower, carrots, and broccoli are excellent additions to customize the packets.