by Alyssa RiversButter Garlic Herb Steak Foil Packets have melt in your mouth beef with hearty veggies that are grilled to perfection with butter that has garlic and herbs inside. This is one amazing meal that you don’t want to miss out on!
We have been loving every second of this warm weather and trying to get the thousands of things ready before baby gets here. We spent all day on Saturday doing yard work together. I love yard work but things are getting difficult with only about a week to go until this babe gets here. My back is out and my feet are so swollen. It feels so good to put my feet up and relax and eat some chocolate. 🙂
We love that this weekend is a long weekend and I love planning for Memorial Day. We love having a big BBQ followed by a fire and s’mores. Foil packets are one of my all time favorite things to grill. It is the perfect meal in one.
When I was thinking about how to switch up our normal foil packets I wanted to include steak for my steak loving son. And what better thing to include with them is a butter with garlic and herbs? It just melts while it cooks and creates the most tender and perfect steak and veggies.
We absolutely loved these foil packets! Easily one of our favorites. I love how the grill gives the slightly charred edges. These were full of amazing flavor and I loved the combination of the herbs.
You guys have got to grill these this summer. They are fantastic and will become a new favorite at your house as well!
Butter Garlic Herb Steak Foil Packets
Ingredients
- 1 pound small red potatoes cut into fourths
- 2 carrots sliced
- 1 red bell pepper cubed
- 1 green bell pepper cubed
- 1/2 red onion cut into cubes
- salt and pepper
- 1 Tablespoon olive oil
- 1 1/2 pound top sirloin steak cut into one inch cubes*
Garlic Herb Butter:
- 1/2 cup butter room temperature
- 1/4 cup freshly chopped parsley
- 4 garlic cloves minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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In a [url:1]medium sized bowl[/url] add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
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Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
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To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
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Place packets on the grill and coverl. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.
Recipe Notes
*I didn't sear the beef before hand and cooked this meal on the grill in tin foil. I do however flip the packets over onto the flame at the very end to give the beef and veggies a slight char.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
CAN YOU ADD TO YOUR RECIPE
GARLIC BUTTER HERB PRIME RIB
NO GRILL, HOW LONG IN MY OVEN ????
WE LIVE IN APTS
You can bake it on a cookies sheet at 400* for 20 minites checking it depending on your choice of cooked meat.
I am having company tomorrow and want to make this. My grill, however, just broke. What would be the time and temp in the oven? Thanks!
Looks delicious. Could I do it In the oven instead of the grill and without meat?? How long would I bake it I the oven without the meat?
Yes, of course! You will want to bake it around 400* for 20-25 minutes checking the potatoes until they are tender. You can leave the meat in or cook it ahead and add it to the foil then just warm it all up. XOXO
it doesnt mention temperature of grill.
or if cooked in oven.. temperature please. I will do 400 and see.
Hi Alyssa,
A suggestion: replace your foil with Parchment Paper. It will work the same way but illuminates the aluminum.
Hi Alyssa, meant to send my comments moooooonths ago regarding this recipe and simply forgot, my apologies! I’m here now though and must tell you this recipe is OUTSTANDING!! My husband and I just love it! Meat is perfect, juicy and so tasty, especially with the fresh herbs added. The potatoes and vegetables are simply the best! I added some hunks of blue cheese to the herb butter mixture and it was delicious!! Thank so much for a wonderful dish!!
AWE! Thank you so much! That is so thoughtful of you! I am so glad that you loved it! Thank you so much for sharing! XOXO
I made this last night in the oven. Was so good! The whole family loved it. Thanks for the recipe!!
May I ask what temperature did u out in oven and for how long and did u flip it around
I like to do 425* F for about 15 to 20 minutes checking on it. Hope that helps and you enjoy it!
This is in the oven in my cast iron skillet as we speak – smells amazing!!!!
how did you make yours? Sear the meat first? Or just throw it all in the skilled and into the oven? Foil or no? Sorry for the questions!!
High heat. 10 min. Flip 10 min. Precook veggies a little.
Can you cook this in a slow cooker as well ?? Thanks for shasharing eing
This does not go well in a slow cooker. You are welcome to try but it will not cook the same as it would in the packets.
How long, and what temp for oven? Not much of a griller at my age with a sick wife. Thanks.
Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.You will want to cook on the open flame about medium to high heat. Hope that helps!
This looks delish! We want to make it this weekend. What temp does the steak come out? For Medium Rare steak, do you recommend putting the steak in a foil packet separate from the potatoes & veggies?
Grill Times & Temperatures for Steak
Grill Times & Temperatures for Steak
Steak Doneness Remove from Grill at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F
I want to make the garlic butter steak packs but would like to cook them in the oven. Can you tell me what temp and for how long?
I would recommend 400* for 30-40 minutes depending on your preference for how you like your meat cooked.
I have a inside electric grill. Can I use that, if so what temperature and how long? Thank-you.
Yes, that will work too. I have not used an electric grill with this recipe. It depends on the grill but you may not be able to do it with the foil. It would be the same amount of time as an outside grill.
Hi I’m going to try this tomorrow for dinner do you have any recipes for a foil dinner made with a hamburger. Or could this recipe be revised with ground chuck? Thanks in advance
Yes, of course! Both of those sounds great!
Hi – can you do this on a campfire???
Yes! We love foil packets over the campfire. This one will make for a delicious dinner!
But do you put them on the coals or over a grate over the fire? What about over briquettes?
Yes to all of the above. If you like the direct heat and quicker cook time try the coals. The grate takes a bit longer and the briquettes work well too.
When you cook it using a campfire, can you stick it directly in the fire, or how do you cook tinfoil dinners with campfire?
Yes, I like to cook it directly over or on the fire. Just watch it closely that it does not burn.
Hi. Would love to pre-make these for a camping trip. Can you tell me how long they can stay refrigerated prior to cooking? (I will be parboiling the potatoes).
They can stay in the refrigerator for about 3-4 days long.
I have everything but the fresh herbs, What would the ratio be from fresh herbs to the dry ?
Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. I usually say about 1/2 of what fresh is.
I’m looking for meals to prep ahead for Elk Camp. How do you think this would turn out if prepped, sealed & frozen, then taken out to thaw in the morning and cooked at dinner? Do you think the veggies would be mushy? Thanks!
This will work great for that. The veggies will not be mushy. Good luck at your camp!
My husband and I will be celebrating our 40th Wedding Anniversary next August and we are thinking of having a party. He has a huge family and we have a lot of great friends. We had a very small wedding with just family so we are thinking about renewing our wedding vows and this will be the first anniversary we will celebrate with a party. I want to do something totally different than any other party. So now to my question… Would you recommend a recipe like this in a foil pack? I don’t think I’ve ever seen this done at a big party with a few hundred guests, however I think it may be really nice to have a steak, chicken, and seafood choice for each guest as the main course. Meat, potatoes, veggies… please give your honest opinion. Thanks so much for the input in advance.
Yes, this will be great and it is very simple to make. Congratulations on your anniversary. Have fun at the party!
QUESTION vs a comment since I’ve not yet made this dish. You say to get the charred look you, “flip the packets over onto the flame”. Could you clarify this? Meaning you simply turn them over? I’m wondering if they are out of the foil packets at the time you flip them onto the flame, how do you keep the contents from spilling thru the grates into the coals below?
Yes, simply turn it over, you obviously do not want to flip an open packet.
Can u do this in a air fryer
That is a great idea! Let me know how it works out.
Made it according to the recipe- no changes, it was great!!
Thanks so much for the recipe!