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.
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 Packet is the perfect easy and delicious dinner recipe to have in your back pocket for summer or your next camping trip.
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, they’re the best on a hot summer day when you can leave the oven off and toss them on the barbecue in the backyard.
This recipe for 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:
- 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
- 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 but baby Yukon or baby red potatoes are also great.
- 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.
CAN I MAKE THESE FOIL PACKETS IN THE OVEN?
To make these foil packets in the oven, just add the foil packets onto a baking sheet and cook for 18 minutes at 425 F.
For that nice char on the steak, broil for an additional 2-3 minutes with the foil open.
WHAT ELSE CAN I USE FOR THESE FOIL PACKET DINNERS?
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.
MAKE AHEAD TIPS
- You can 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 foil packet meals:
Steak and Potato Foil Packets
Steak and Potato Foil Packets
- 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
- Preheat grill to medium-high or oven to 450°F.
- 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
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.
- Cut four 18 x 12 inch squares of foil* and divide mixture evenly among each packet.
- Fold the foil over the steak and seal to close off the packets.
If cooking on the grill
Place foil packets onto 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, add them directly to the grill during the last few minutes)
- Remove from heat and allow to stand for 10 minutes, to steam the potatoes.
- Sprinkle with fresh parsley and additional black pepper, if desired.
If cooking in the oven
- Place foil packets on a baking sheet and cook for 18 minutes (rotating tray once). Open foil packets then return to oven and turn to broil. Cook for an additional 2-3 minutes, or until steak is slightly 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.