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Garlic Butter Steak and Potato Foil Packets

Garlic butter steak and potato foil packets with tender 1-inch steak cubes and golden halved baby potatoes, all cooked sealed on the grill. Open the foil to reveal a buttery, garlicky coating and serve straight from the packet with fresh parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter steak and potatoes
  • 1.5 lb sirloin steak cut into 1-inch cubes
  • 1.5 lb baby potatoes halved
  • 0.5 cup butter melted
  • 6 garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the garlic butter mixture
  1. Combine melted butter, garlic, chopped parsley, thyme, paprika, salt, and pepper in a bowl until smooth and evenly mixed.
Coat steak and potatoes
  1. Toss steak cubes and potato halves in the garlic butter mixture until well coated and glossy.
Assemble and seal foil packets
  1. Divide the steak and potato mixture evenly among 4 large pieces of heavy-duty aluminum foil, piling it in the center of each sheet.
Fold and crimp packets
  1. Fold foil into sealed packets, pressing and tightly crimping all edges to prevent steam from escaping.
Grill the packets
  1. Grill packets over medium-high heat for 20-25 minutes, flipping halfway through, until the steak is cooked through and the potatoes are tender.
Serve
  1. Carefully open packets (watch for steam), garnish with fresh parsley, and serve immediately.

Notes

For best results, crimp the foil very tightly so the steam stays trapped—looser seals can lead to unevenly cooked potatoes. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot throughout. Freezing is not recommended because the potatoes can turn grainy after thawing. If you want a lighter option, use olive oil instead of butter for a less rich garlic coating.