Steak and Potato Foil Packets

Steak and Potatoes Foil Packets are full of flavor with mushrooms, garlic, butter, herbs and perfect for busy weeknights. Best of all, instructions for the oven and the grill.

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Grilling season is in full effect and I could not be more EXCITED! We love love love hanging out on our patio during the spring and summer and nothing beats an easy and flavor packed foil packet dinner.

Foil pack meals are ALL the rage right now. They are just so darn simple to put together with practically no clean up. The last thing most of us want is to be stuck indoors when it’s nice outside.

This recipe for Steak and Potato Foil Packets is the perfect easy and delicious dinner recipe to have in your back pocket for summer or your next camping trip.

My husband is a big steak and potatoes guy and is always on board when steak and potato foil packets are on the dinner menu.

A few of our other favorite foil packet meals include: Chicken Fajita Foil Packets , Teriyaki Beef Foil Packets and Barbecue Chicken Foil Packets.

You can’t beat how easy they are to throw together. Plus – no pans to scrub, no dishes to wash and totally customizable with whatever veggies you have on hand.

And although they are tasty all year round, foil packet meals are the best on a hot summer day when you can leave the oven off and toss them on the barbecue in the backyard.

Like I mentioned above, these Steak and Potato Foil Packets is especially perfect for the meat and potatoes lover in your family.

My husband and step-dad happen to fall into that category so these foil packets are definitely one of the recipes on the menu for Father’s Day.

HOW TO MAKE STEAK AND POTATO FOIL PACKETS ON THE GRILL:

1. You’re going to start off by seasoning your steak with salt, freshly cracked black pepper and Worcestershire sauce. Since we will not be searing the steak (although you can as well) it’s important to use a good cut of steak. I used rib-eye but a T-bone, Filet Mignon or strip-steak will work as well. You’ll want to cut them into chunks so they cook evenly at the same time as the potatoes.                                                                                                                                                                                        For Medium Rare: Cut steak into 3.5 – 4 inch chunks                                                                                                                For Medium: Cut steak into 3 inch chunks                                                                                                                                        For Medium Well: Cut steak into 2 inch chunks
2. Combine the steak with mushrooms, onions and potatoes to a large bowl then toss with olive oil, melted butter, garlic powder, thyme and oregano.                                                                                                                                                                          In order for the potatoes to cook evenly at the same time with the steak – be sure to cut them into chunks no larger than 1 inch chunks. I used russet potatoes but baby Yukon or baby red potatoes are also great.
3. Cook on the grill with the lid closed for about 10 minutes, then flip the foil packets and cook for an additional 7-8 minutes. If you like a nice char on your steak, add them directly to the grill during the last few minutes.

HOW TO CHOOSE THE BEST CUTS OF STEAK?

For a perfectly tender and juicy steak, it’s important to go for well-marbled cuts —that extra fat enhances flavor and promotes tenderness.

You can pick these cuts up at your local butcher or grocery store and be sure to ask for cuts that are one-and-a-half to two inches (1 1/2 – 2 inches) thick to ensure that your steak will reach the perfect char and maximum juiciness.

DIFFERENT CUT OF STEAKS:

RIB-EYE

• extremely flavorful and well-marbled cut of meat
• be sure to trim the fat

STRIP-STEAK (aka New York Strip)

• well marbled
• cooks up tender, slightly chewy

T-BONE

• a rich & chewier cut

PORTERHOUSE (aka the “king” of steaks)

• a New York strip and filet mignon in one

CAN I MAKE FOIL PACKET DINNERS IN THE OVEN?

Yes. To make these steak and potato foil packets in the oven, just add the foil packets onto a baking sheet and cook for 18 minutes at 425 F.

In order to get a char on the steak, switch the setting to broil for and cook for an additional 2-3 minutes with the foil open.

WHAT OTHER SIDES ARE GOOD WITH STEAK FOIL PACKET DINNERS?

These steak foil packets would be delicious on their own but feel free to swap in any vegetables of your choice.

For the mushrooms, I used cremini but you can also use button or portobello mushrooms if you have those on hand.

And instead of Russet potatoes – sweet potatoes, baby potatoes or red potatoes would be delicious as well.

I also like to customize each foil packet so whenever I make these for our family, I like to add some vegetables like red bell peppers, broccoli and corn for my kids.

TIPS FOR MAKING FOIL PACKET DINNERS AHEAD OF TIME:

• Slice and season the steak ahead of time and seal in a zip-top bag in the fridge.
• Combine the olive oil, melted butter, garlic powder and herbs together in a resealable jar until everything else is ready to go.

More steak dinners:

Pan Seared Steak with Asparagus and Mushrooms

Perfectly Grilled Steak

Sheet Pan Steak Fajitas

5 from 1 vote

Print

Steak and Potato Foil Packets

Prep Time

12 mins

Cook Time

18 mins

Total Time

34 mins

 

Steak and Potatoes Foil Packets are full of flavor with mushrooms, garlic, butter, herbs and perfect for busy weeknights. Best of all, instructions to make these in the oven and the grill.

Course: Main Course

Cuisine: American

Keyword: camping recipes, foil packet dinners, steak recipe

Servings: 4 servings

Calories: 392 kcal

Author: Kelly

Ingredients

• 1 1/2 lbs Rib-eye steak* (can also use T-bone, Filet Mignon or strip steak)
• sea salt and freshly ground black pepper to taste
• 1 Tablespoon Worcestershire sauce
• 1/2 cup sliced mushrooms
• 1 small yellow onion cut into 1 1/2" chunks
• 2 cups potatoes cut into 1" chunks (I used Russet but baby Yukon or baby red potatoes would work as well)
• 1 Tablespoon olive oil
• 2 Tablespoons unsalted butter melted
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• freshly chopped parsley for topping

Instructions

1. Preheat grill to medium-high or oven to 450°F.
2. Season both sides of the steak with salt, pepper and Worcestershire sauce. *Cut into chunks according to desired doneness:

   For Medium Rare: Cut steak into 3.5 - 4 inch chunks
   

   For Medium: Cut steak into 3 inch chunks

   For Medium Well: Cut steak into 2 inch chunks
   

3. Add the mushrooms, onions, and potatoes to a large bowl. Season with salt, black pepper then toss to coat well. Add the steak, olive oil, butter, garlic powder, thyme, and oregano to the bowl then toss to coat well.

4. Cut four 18 x 12 inch squares of foil* and divide mixture evenly among each packet.
5. Fold the foil over the steak and seal to close off the packets.

If Cooking on the Grill

1. Place foil packets onto the grill and close the lid. Grill for 12 minutes, then flip over and grill for an additional 7-8 minutes. (If you like a nice char on your steak, transfer the steak directly onto the grill for 1-2 minutes)
   

2. Remove from heat and allow to stand for 10 minutes, to steam the potatoes.
3. Sprinkle with fresh parsley and additional black pepper, if desired.

If Cooking in the Oven:

1. Place foil packets on a baking sheet and cook for 18 minutes (rotating tray once). Open foil packets then return to oven and switch the setting to broil. Cook for an additional 2-3 minutes, or until steak is lightly charred.
   

   Remove baking sheet from oven. Seal the packets again and allow to stand for an additional 6-8 minutes so the potatoes continue to steam and cook. Sprinkle with fresh parsley and additional black pepper, if desired.

Nutrition Facts

Steak and Potato Foil Packets

Amount Per Serving (1 serving)

Calories 392 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g35%

Cholesterol 118mg39%

Sodium 152mg6%

Potassium 1136mg32%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 1g1%

Protein 40g80%

Vitamin A 175IU4%

Vitamin C 14.9mg18%

Calcium 94mg9%

Iron 6.8mg38%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.