Garlic Butter Steak & Potatoes (Foil Packets)
Ingredients (4 servings)
- 600–700 g steak (sirloin, ribeye, or beef cubes)
- 700 g baby potatoes (halved)
- 3 tbsp butter (melted)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- Salt & black pepper (to taste)
- Fresh parsley (chopped, optional)
Instructions
Step-by-Step Instructions (Very Detailed)
Step 1 – Prepare the Potatoes
Wash and peel the potatoes (optional). Cut them into small, even cubes so they cook evenly.
Pat them dry with a paper towel — this helps them become crispy.
Toss the potatoes with:
-
olive oil
-
salt
-
pepper
-
paprika (optional)
Step 2 – Cook the Potatoes
Heat a large skillet over medium heat.
Add the potatoes in a single layer.
Cook for 15–20 minutes, stirring occasionally, until:
-
golden brown
-
crispy on the outside
-
tender inside
Remove from the pan and set aside.
Step 3 – Prepare the Steak
Pat the steaks dry with paper towels.
Season both sides generously with salt and black pepper.
Let them sit at room temperature for about 10–15 minutes.
Step 4 – Sear the Steak
Heat olive oil in the same skillet over high heat.
When the pan is very hot, place the steaks in it.
Cook:
-
3–4 minutes per side for medium-rare
-
Adjust time for your preferred doneness
Do not move the steak too much — this helps form a golden crust.
Add 2 tablespoons butter to the pan during the last minute of cooking and spoon the melted butter over the steak.
Step 5 – Rest the Steak
Remove the steak from the pan and let it rest for 5–10 minutes.
Resting keeps the juices inside the meat.
Step 6 – Make Garlic Butter Sauce
Lower the heat to medium.
In the same pan, add:
-
4 tablespoons butter
-
minced garlic
Cook for 1–2 minutes until fragrant (do not burn the garlic).
Add thyme or rosemary if using.
Step 7 – Combine and Serve
LOOK NEXTDEAR
