Butter Garlic Herb Steak Foil Packets

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Butter Garlic Herb Steak Foil Packets have melted 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! 

Delicious and filling, streak and veggies are always a go-to in our house and this recipe is no exception because it is tasty AND easy! If you love steak, try this Philly cheesesteak, air fryer steak, or prime rib!

Steak and vegetables wrapped in foil.

Why Cook Steak in Foil Packets?

There are SO many ways to cook up delicious steak!! If you haven’t tried cooking it in a foil packet, be sure to check out this tried and true recipe and you will be glad you didn’t miss it! Cooking steak in a foil packet is an easy, beginner way to introduce yourself to cooking juicy, tender steak. Not only does your meat turn out amazing but you are cooking your vegetables at the exact same time!

By cooking your steak like this, the vegetables and the steak combine their flavors and juices making it so yummy! You can mix and match in this recipe and what better thing to include with them than butter with garlic and herbs? It just melts while it cooks and creates the most tender and perfect steak and veggies. This is a great summer dish and 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!

Ingredients for Steak Foil Packets

This steak is so delicious and a MUST try for any steak lovers! You only need a few basic ingredients and you will be on your way to an easy, yummy dinner! See the recipe card below for exact measurements.

  • Red potatoes: Get these on the smaller side and cut them into fourths.
  • Carrots: Slice up your carrots so they are about 1 inch.
  • Red and green bell peppers: Cut each pepper into small cubes
  • Red onion: Dice your onion into cubes.
  • Salt and pepper: This is to add flavor that coats the veggies. Use pepper sparingly if you don’t like heat!
  • Olive oil: This will help the flavoring stick to the vegetables and help them to not clump together while cooking.
  • Top sirloin steak: Cut into one inch cubes (*see recipe card for note on searing the meat)

Ingredients for Garlic Herb Butter

  • Butter: Make sure the butter is at room temperature.
  • Parsley, rosemary and thyme: These herbs should be freshly chopped.
  • Garlic cloves: Mince your cloves. If you don’t have fresh garlic, you can use minced garlic. ½ tsp is about the same as 1 garlic clove.
  • Salt: This will bring out all of the flavors in the recipe!
  • Pepper: This dish doesn’t have a lot of heat so you don’t need to worry about the pepper being too much. It adds some great flavor!

How to Make Butter Garlic Herb Steak Foil Packets

We absolutely loved these foil packets! They are 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.

  1. Toss: In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
  2. Place on foil: Put four 18×12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
  3. Make and top with 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.

Other Cooking Methods

  • Grill: 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.
  • Bake: Preheat oven to 400 degrees. Bake for 25-30 minutes. Unwrap and broil right at the end to give the steak a slight char.
3 photos showing how to combine the meat and vegetables in foil packets.

Helpful Recipe Tips

You guys have got to grill these this summer. They are fantastic and will become a new favorite at your house as well! Here are a couple of tips that will make this recipe super easy!

  • Steak: The recipe calls for top sirloin and I would definitely make sure to follow that. It’s important to use a cut of steak that stays tender when you cook it like this! You CAN use a ribeye or porterhouse cut but they are not as lean!
  • Potatoes: If you use the baby red potatoes then you won’t have to peel them and they cook up so nicely in this recipe!
  • Vegetables: Make sure that you are cutting all of the vegetables about the same size so that they cook evenly together. If you chops some up larger than others, they will not be done all at the same time!
  • Olive oil: I prefer to use olive oil in this recipe but if you have another oil on hand in your kitchen, you can totally use that instead!
Close up of steak and vegetables in foil.

Variation Ideas

The great thing about recipes like this is that you can easily change them up to make them your own! Here are a few ideas on variations and what you could do to make this recipe fit your family just right!

  • Vegetables: Your kids don’t like bell peppers or carrots? No problem! Try adding in any variety of vegetables that you like! Green beans, corn, broccoli or anything you can think of that will make this recipe better for you!
  • More flavor: If you want to add a little more flavor, try adding in some cheese or some chopped up bacon! It will totally change things up but those are two things that you can’t go wrong with!
Steak foil packets opened with a fork in a steak.

Can I Make These Foil Packets Ahead of Time?

Yes, you can! If you are planning on taking these camping or want to prepare them ahead of time for your family BBQ, you can do that! Here are some instructions.

  • Meat and veggies: You can chop all of the ingredients up a few hours ahead of time (I wouldn’t recommend any sooner than that because your potatoes will start to turn brown). Put them in some ziplock bags in a cooler or your fridge and take them out and place them in the foil when you are ready to cook!
  • Garlic herb butter: Make this ahead of time and store it seperately from your meat and veggies. You will want to wait until just before cooking to coat the food (make sure to stir the butter mixture before you begin tossing). By keeping this seperate and tossing it on the food just before cooking, the butter doesn’t harden up into uneven clumps on the food. This will keep it nice and even for cooking!

Butter Garlic Herb Steak Foil Packets

4.47 from 52 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 packets

Ingredients
  

  • 1 pound small red potatoes cut into fourths
  • 2 medium 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
 

  • 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 18×12-inch pieces of heavy aluminum foil on the counter. Evenly place the 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 the top and ends of each piece of foil, leaving space for steam to gather.

To Grill:

  • 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.

To Bake:

  • Preheat oven to 400 degrees. Bake for 25-30 minutes. Unwrap and broil right at the end to give the steak a slight char.

Video

Notes

*I didn’t sear the beef beforehand 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.
Updated on August 13, 2021
Originally Posted on May 28, 2017
 

Nutrition

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, main dish
Cuisine American
Keyword foil packets, steak foil packets
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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.

    1. Yes, that will work. You can even cook your chicken ahead of time and “reheat” it in the foil packets. That is a way we like to cook ours over the fire when we are camping.

  13. 3 stars
    Used sirloin steak but it was tough! In fact my husband and I removed the steak and ate only the veggies (this after eating several bites of meat. There wasn’t much flavor either. I love the idea of foil packs but will definitely change the kind of steak that I use and double the herbs. You’ve given me a boiler plate for next time.

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