Grilled Steak Potato Packets

Grilled Steak and Potato Packets are a perfect solution for a simple yet satisfying meal that packs in all the flavor with minimal cleanup. These foil packets are inspired by classic camping recipes, known as Hobo Packets, and allow you to cook juicy steak alongside tender potatoes right on the grill. Whether you are feeding a crowd around the campfire or just want a fuss free dinner, this recipe makes it easy to enjoy a hearty, delicious meal without turning on your oven.

I first tried these packets on a camping trip and loved how the steak came out tender and flavorful without any extra pans to wash. Now they are my go to for outdoor cooking and even a no fuss weeknight dinner at home.

Ingredients

• Steak: choose your favorite cut with some marbling like ribeye or sirloin for flavor and tenderness
• Olive oil: adds a nice richness and helps with grilling without sticking
• Onion: provides a sweet and savory base (dice finely for even cooking)
• Russet potatoes: classic for roasting with skins on for texture and nutrients Yukon Gold works too for creamier potatoes
• Garlic: fresh minced garlic gives great aroma and depth to the packets
• Salted butter: adds richness and moisture to the potatoes and meat
• Salt and pepper: essential seasoning to bring out natural flavors
• Steak seasoning: I use Montreal Steak Seasoning or Trader Joe’s 21 Seasoning Salute but any favorite blend works well

Instructions

Sauté the Aromatics:

Place the diced onion and minced garlic in a bowl with a little olive oil. Toss gently so they are evenly coated. This combines the flavors and helps them soften during cooking without burning.

Prepare the Foil Packets:

Tear off four large squares of heavy duty aluminum foil. Drizzle a little olive oil on each square and place a tablespoon of butter in the center. This fat will keep potatoes and steak juicy and flavorful.

Assemble the Potatoes:

Dice the potatoes into 1 inch cubes keeping the skin on for texture and nutrients. Place an equal portion of potato cubes over the butter on each foil square. Sprinkle with the prepared onion and garlic mixture and season with salt and pepper.

Add the Steak:

Cut your steak into chunks or strips about an inch thick. Place pieces on top of the potatoes. Season again with salt, pepper and sprinkle with your favorite steak seasoning. Drizzle a little more olive oil over the top and add another pat of butter.

Seal the Packets:

Fold the foil up around the ingredients creating a sealed square packet making sure no butter or juice can escape. This will create steam inside the packet that cooks everything evenly and tenderly.

Grill the Packets:

Preheat your grill to medium high heat about 350 degrees Fahrenheit. Place the foil packets directly on the grill grates and cook for 35 to 45 minutes checking for desired doneness. If you prefer rare steak consider parboiling potatoes first or adding an ice cube inside the packet to steam gently.

Carefully Remove and Serve:

When done carefully open the packets away from your face as hot steam will escape. The potatoes should be tender and steak cooked to your liking ready to enjoy right out of the foil.

This recipe was a lifesaver on a camping trip when we wanted a warm meal but no bulky pans. I always remember adding an ice cube to the packets which kept everything moist and perfectly tender. My family now requests these for backyard cookouts too.

Storage tips

Leftovers are best eaten the day you make them. If you do save some store the contents out of the foil in an airtight container and reheat gently in the microwave or on the grill to avoid drying out.

Ingredient substitutions

If you do not have ribeye or sirloin use flat iron or even chicken thighs. Yukon Gold potatoes can be swapped in for a creamier texture. Any steak seasoning blend will work or just salt and pepper if you prefer simplicity.

Serving suggestions

Serve these packets with a crisp green salad or grilled vegetables for a complete meal. Adding a squeeze of fresh lemon or a dollop of sour cream can brighten the flavors at the table.

These packets are perfect for grilling at home or on a trip and can be prepped ahead for easy cooking. With a little butter and the foil seal method you get juicy steak and tender potatoes every time.

Common Questions About Recipes

→ Can I use other meats instead of steak?

Yes, chicken, lean ground beef, or pork are great alternatives. Choose lean cuts to avoid excess grease during cooking.

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

Absolutely. Place the packets on a baking tray, preheat oven to 350°F, and cook for 35-45 minutes or until desired doneness is reached.

→ What is the best steak cut for this dish?

Choose steaks with good marbling like ribeye or sirloin to ensure flavor and tenderness without drying out.

→ Which seasonings work best for these packets?

Classic salt, pepper, and Montreal steak seasoning complement the flavors well, but feel free to customize the blend to your taste.

→ How can I keep the steak moist during cooking?

Don't overcook the meat, use a meat thermometer for accuracy, consider parboiling potatoes, and adding an ice cube inside the packet to create steam.

→ What vegetables can be added to the packets?

Peppers, mushrooms, cauliflower, carrots, and broccoli are all excellent complementary veggies to include.

→ How should leftovers be stored?

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