Garlic Butter Steak and Potato Foil Packets

Garlic Butter Steak and Potato Foil Packets

This recipe for Garlic Butter Steak and Potato Foil Packets is a simple summertime family meal option. They come out incredibly tasty, with lots of garlicky and buttery flavour.For a quick supper at home or while travelling, cook them in the oven, on a grill, or over a campfire!

Notes on ingredients”

Steak: It’s crucial to choose a cut that cooks through without becoming tough. When I prepare foil packs, my favourite cut to utilise is top sirloin, which is what I normally use.
potatoes: I use smaller Yukon Gold potatoes or fingerlings or baby potatoes. These are my favourite because they are quicker to prepare and don’t require peeling.

Olive oil,: For this dish, I prefer to use olive oil, but you can use any vegetable oil you use in your kitchen.

Garlic: Double the amount of garlic used for a more potent flavour (my amount is kid-friendly).
Extra flavour: Before sealing the packets, toss in some chopped bacon or shredded cheddar cheese if you want to make the potatoes even tastier.
Veggies? Green peppers, asparagus, or green beans can be placed to the foil packs to cook the vegetables right alongside the steak and potatoes.

Prepare in 15 minutes;

Cook in 15 minutes

Twenty-five minutes
In all, forty minutes
Servings:Four foil pouches

Ingredients For Garlic Butter Steak and Potato Foil Packets

  1. 1 ½ pounds of sirloin.
  2. I normally cut a pound of baby potatoes into ½-inch pieces by halving or quartering them. I also usually peel, cut in half,
  3. Thinly slice one onion.
  4. one tablespoon of olive oil
  5. Two teaspoons of chopped fresh parsley
  6. One tablespoon of minced garlic or more to taste.
  7. One tablespoon of Italian spice, plus salt & pepper to tastetwo tsp cubed butter

Instructions For Garlic Butter Steak and Potato Foil Packets

  1. Potatoes should be parboiled (strongly advised):
  2. After bringing a saucepan of salted water to a boil, add the sliced potatoes and cook for five minutes. Quickly drain and transfer to a large bowl. Let settle for about ten minutes, or until cool enough to handle.
  3. Prepare the steak by: Chop the steak into pieces (well done: 2.5–3 inches, medium: 3–4 inches, rarer: 5 inches). Spice it up if you’d like.
  4. Mix the ingredients together: In a big bowl, combine the steak, potatoes, onion, olive oil, garlic, parsley, Italian seasoning, salt, and pepper, and toss thoroughly.
  5. To assemble the foil packets, spread out four sheets of foil that are at least 12 by 12 inches. Distribute the potatoes and steak equally among the foil sheets’ centres. Put some butter cubes on top, then cover the steak and potatoes with foil, making sure it seals tightly.

2nd Method Cook the Foil Packets:

Regarding the grill or fire: Cook the foil packets on a HOT grill for 8 to 10 minutes on each side, or until the potatoes are soft. The precise amount of time varies based on the size of the steak, the type of foil used, and other factors. To determine how much longer the steak will need, I suggest using an oven thermometer to check on it after around ten minutes.

Place the packets on a 2-inch layer of coal if you’re cooking them over an open flame without a grilling rack.

Preheat the oven to 425°F. Bake the steak foil packets for about 20 minutes, or until the steak is cooked to your preference. The precise cooking time may vary based on the type of foil used, the size of the steak, and other factors. To determine how much more time the steak will require, check its temperature using an oven thermometer after about 15 minutes. Open the packages and broil the steaks for one or two minutes at the end if you want a char on them.

Open the sachets carefully, as hot steam and fluids await!

Recipe Tips For Garlic Butter Steak and Potato Foil Packets

  • Open the foil packs carefully! When you open the packets, a lot of juice will come out of them and steam will be rising. Make sure you put them all on a sheet pan to open, or arrange them on a plate and open them on a table surface. Even when camping, never open or consume foil packages while holding them on your lap!
  • I strongly advise cooking the potatoes ahead of time. Although it requires an additional step, it is worthwhile to prevent overdone meat and/or uncooked potatoes.
  • Please note that this is not intended to be a method for cooking the ideal steak; rather, it is meant to be used as a quick and easy supper or to make when camping. In my opinion, the ideal steak can only be prepared when the steak is cooked on its own and the
  • cook can concentrate entirely on achieving the ideal level of doneness. Again, this is not a recipe for perfectly cooked steak, but I still adore it for its simplicity and convenience of use.

Recipe Adapted From Nora

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