Butter Garlic Herb Steak Foil Packets

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Butter 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! 

Butter Garlic Herb Steak Foil Packets

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.

Butter Garlic Herb Steak Foil Packets areal view.

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.

Butter Garlic Herb Steak Foil Packets

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 Packet on a white plate.

Butter Garlic Herb Steak Foil Packets

4.5 from 51 votes
Butter 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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 4


  • 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


  • In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
  • Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
  • 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.
  • Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.



*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.


Serves: 4

Calories489kcal (24%)Carbohydrates9g (3%)Protein39g (78%)Fat33g (51%)Saturated Fat17g (85%)Cholesterol161mg (54%)Sodium613mg (26%)Potassium852mg (24%)Fiber2g (8%)Sugar4g (4%)Vitamin A6870IU (137%)Vitamin C66.5mg (81%)Calcium66mg (7%)Iron3.2mg (18%)

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.

Course Dinner
Cuisine American
Keyword foil packets
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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!

  2. 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?

    1. 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

  3. 5 stars
    Hi Alyssa,
    A suggestion: replace your foil with Parchment Paper. It will work the same way but illuminates the aluminum.

  4. 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!!

    1. 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!!

    1. 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!

  5. 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?

    1. 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

    1. 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.

  6. 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

          1. When you cook it using a campfire, can you stick it directly in the fire, or how do you cook tinfoil dinners with campfire?

  7. 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).

  8. 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!

      1. Isn’t it dangerous to freeze uncooked/unbleached vegetables? Bacteria growth etc- that’s why we blanch them before freezing.

      2. It is dangerous to freeze uncooked vegetables that have not been blanched first due to bacteria growth. Basic food knowledge.

  9. 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.

  10. 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?

  11. I made this in the oven at 400 and it took a full hour to cook. The meat was barely even cooked at 40 minutes! Brand new convection oven too.

  12. Hi there.
    It’s a very helpful and informative blog. Thanks for sharing this information. I would like to know more and more from you. Good luck dear.

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