by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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!
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.
- 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.
- 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.
- 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.
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!
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!
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!
Recipes to Complete Your Meal
Butter Garlic Herb Steak Foil 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
Nutrition
Serves: 4
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!
Isn’t it dangerous to freeze uncooked/unbleached vegetables? Bacteria growth etc- that’s why we blanch them before freezing.
It is dangerous to freeze uncooked vegetables that have not been blanched first due to bacteria growth. Basic food knowledge.
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!
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.
Made vegetarian leaving out meat and added more carrots, mushrooms, and green beans.
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.
Can you add cubes of chicken in as well? Will it cook through?
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.
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.