After countless trials and errors, I finally found the secret recipe to perfectly cook steak and potato foil packs every single time.
No more tough meat or undercooked potatoes. In fact, you’ll even have control over whether you prefer your steak rare, medium, or well-done!
🧑🍳 Core Components of Steak and Potato Foil Pack
Let’s go over the main components of steak and potato foil packs, including your best options for each ingredient.
Steak: For this dish, you want your meat to be as tender as possible. So, I highly recommend using sirloin or ribeye steak. When cutting, make sure to slice against the grain to ensure the meat remains tender.
Potatoes: My top picks for steak and potato foil packs are baby potatoes or smaller Yukon Golds. Stick to varieties that don’t need to be peeled and are relatively small so that the prep work is much easier.
Oil: You’ll need oil to crisp up the potatoes and add flavor. I usually use olive oil, but any neutral oil will work well for this purpose.
Butter: Others don’t add butter to their foil packs, but I never forget this component when cooking steak and potato foil packs. I usually add compound butter (butter that’s been mixed with herbs and spices) to make the dish more flavorful and moist.
Aromatics and Spices: As with all steak recipes, you’ll need aromatics and spices for this dish. I love keeping mine simple with some minced garlic, Italian seasoning, parsley, salt, and pepper.
🍴Tips to Cook the Best Steak and Potato Foil Pack
Let me share some tips and safety reminders to ensure that you’ll always create a delicious steak and potato foil pack, whether you’re baking or grilling them!
- Adjust Steak Cut Sizes: Go for larger cuts if you want rare or medium-rare steak and smaller cuts for well-done results.
- Add Toppings: Feel free to include other vegetables or toppings such as bacon bits and cheese to make your steak and potato foil packs more flavorful and exciting.
- Use Heavy Duty Foil: Regular foils may tear if the heat is too hot or you’re cooking in an open flame, so I highly recommend using heavy duty foil for this dish.
Carefully Open the Foil: Immediately after cooking, these foil packs will release hot steam, juices, and oils, which can lead to very severe burns if you’re not careful. So, allow the packs to rest for at least 5 minutes before carefully opening them on a flat surface.
Stress-Free Steak and Potato Foil Pack
This steak and potato foil pack recipe features very tender meat (cooked just the way you prefer) in herb-infused butter. The first time you cook this will never be the last!
Ingredients
For the Steak and Potatoes:
- 1 ½ pounds of sirloin steak
- 1 pound of baby potatoes
- 2 tablespoons of olive oil
- 2 teaspoons of Italian seasoning
- 1 tablespoon of garlic (minced)
- Salt and pepper (to taste)
- Chopped fresh parsley (for garnish)
For the Compound Butter:
- 4 tablespoons of butter (softened)
- 1 tablespoon of minced garlic
- 1 teaspoon of Italian seasoning
- 1 tablespoon of fresh parsley (chopped)
Instructions
- Start by cutting the sirloin steak into bite-sized pieces. Aim for 3-inch pieces for well-done, 4-inch pieces for medium, and 5-inch pieces for rarer steak. Set them aside.
- Cut the potatoes into 1-inch pieces by either halving or quartering each piece.
- Parboiling the potatoes ensures that they’ll cook evenly, so boil them in salted water for about 5 minutes.
- After boiling, drain the potatoes. Toss them in olive oil and season with salt and pepper.
- Prepare the compound butter by combining softened butter, minced garlic, Italian seasoning, and chopped parsley. When the butter mixture looks uniform, set it aside.
- In a small ramekin, combine about 2 teaspoons of Italian seasoning, 1 tablespoon of minced garlic, salt, and pepper. Using this seasoning mix, season the steak cuts you made earlier.
- Lay out four pieces of 12x12-inch aluminium foil. Divide the steak and parboiled potatoes evenly across the foil sheets, ensuring each foil pack has a good mix of both.
- Add about a tablespoon of the compound butter on top of the steak and potatoes in each foil. Crumple the foil to close each packet tightly.
- Preheat the grill to 425°F. Once ready, grill the packs for 8 to 10 minutes on each side. If preferred, you can also bake them for 20 to 25 minutes.
- Allow the foil packs to rest for at least 5 minutes before serving!
Notes
Image credit to ©foodpackaging.ng.
Featured image credit to ©recipesdream.
