Grilled Steak and Potato Packets

Grilled Steak and Potato Packets are a no—fuss meal perfect for the grill or campfire. Packed with tender steak, flavorful potatoes, and simple seasonings, they deliver all the comfort food vibes without the mess. Each packet cooks everything together in foil, locking in juices and allowing the flavors to meld beautifully. This has long been my go—to for camping trips, and it never fails to satisfy both the hunger and the craving for a hearty, smoky meal.

I tried these on a family camping weekend and quickly realized they are the ultimate crowd—pleaser. Everyone loved the tender steak paired with perfectly cooked potatoes, and the packets made it easy to grab and eat.

Ingredients

• Steak: choose a cut with some marbling for flavor and tenderness. Ribeye, sirloin, or flat iron are all great picks
• Olive oil: adds richness and helps with grilling, if you only have vegetable oil that works too
• Onion: adds a subtle sweet bite, if you don’t like onions you can skip or remove after cooking for just the flavor
• Russet potatoes: sturdy and great for grilling, skin—on for texture and nutrients. Yukon Gold will work if you prefer a creamier potato. Be sure to wash them well
• Garlic: fresh minced garlic delivers the best flavor punch here
• Salted butter: adds a lush richness and necessary salt to balance the flavors since the potatoes soak up salt
• Salt and pepper: basic seasonings to enhance the natural flavors
• Steak seasoning: I love Montreal Steak Seasoning or Trader Joe’s 21 Seasoning Salute. Customize with your favorite blend if you prefer

Instructions

Sauté the Aromatics:

Rinse and cube your potatoes into roughly 1—inch pieces, leaving the skins on for extra texture and nutrients. Mince fresh garlic and dice onion finely. These aromatics will infuse every bite with depth.

Prepare the Foil Packets:

Tear four large squares of heavy—duty aluminum foil. Drizzle olive oil evenly on each piece to help prevent sticking and add flavor. Place one tablespoon of salted butter in the center of each foil square.

Assemble the Packets:

Divide the cubed potatoes evenly and spread them atop the butter in each packet. Sprinkle minced garlic and diced onions over the potatoes. Add salt and pepper generously, keeping in mind the potatoes absorb seasoning. Drizzle a bit more olive oil over the veggies.

Add the Steak:

Place your chosen steak chunks on top of the potatoes and onions. Season the meat with salt, pepper, and your favorite steak seasoning to taste. Drizzle another touch of olive oil over the steak and top with another pat of butter.

Add a Moisture Boost:

For juicy steak and tender potatoes, place a large ice cube on top of the meat in each packet. This will create steam inside the packet and keep everything moist while grilling.

Seal and Grill:

Fold the foil tightly to create a sealed packet that locks in the butter and juices. Preheat your grill to medium—high heat, about 350 degrees Fahrenheit. Place the packets on the grill and cook for 35 to 45 minutes depending on your steak thickness and preferred doneness. For more rare steak, keep an eye on the temperature and consider parboiling your potatoes beforehand to ensure tenderness.

Open Carefully:

When ready, carefully open each packet as steam will escape quickly and can be hot. Use a fork to check for doneness. The potatoes should be tender and the steak cooked to your liking.

One of my favorite parts about this recipe is the ice cube trick to keep things moist and juicy in the packet. I first learned it while camping with friends, and it totally changed how tender my steak came out. This dish always reminds me of those simple outdoor meals that bring people together around a fire.

Storage Tips

These packets are best enjoyed fresh off the grill. If you have leftovers, remove the food from the foil and store in airtight containers. Reheat gently in the microwave or back on the grill with care to avoid drying out the steak.

Ingredient Substitutions

Chicken thighs or breasts work well in place of steak if that is your preference. Lean ground beef or pork can also be used but make sure to monitor grease and doneness carefully. You can swap russet potatoes for Yukon Gold or sweet potatoes for a different flavor.

Serving Suggestions

Serve your packets with a fresh salad, grilled corn on the cob, or crusty bread to balance the meal. A squeeze of fresh lemon or a sprinkle of chopped parsley over the opened packets adds a bright finish.

These packets are an easy, flavorful way to feed a crowd on the grill or at camp. With a few simple swaps they can adapt to whatever you have on hand.

Common Recipe Questions

→ Can I use other meats instead of steak?

Yes, chicken, lean ground beef, or lean pork can be used. Choose lean cuts to avoid excess grease during cooking.

→ Is it possible to cook the packets in an oven?

Absolutely. Bake on a tray at 350°F for 35-45 minutes, adjusting time for desired doneness.

→ Which steak cut works best for this dish?

Choose steaks with good marbling like ribeye or sirloin to ensure tenderness and flavor.

→ What seasonings complement the steak and potatoes?

Salt, pepper, and a favorite steak seasoning blend enhance the flavors well; adjust sodium as desired.

→ How do I keep the steak juicy while cooking?

Avoid overcooking and consider adding an ice cube inside the packet to create steam and maintain moisture.

→ What vegetables can I add to the packets?

Peppers, mushrooms, cauliflower, carrots, and broccoli are great additions to boost flavor and nutrition.

→ How should leftovers be stored?

Remove from foil, store in a covered container, and reheat gently in a microwave or on the grill to avoid drying out.