Garlic Steak & Potatoes

Garlic Steak and Potatoes are a match made in comfort food heaven, and this recipe takes it to the next level by wrapping everything into easy foil packs. Imagine tender, juicy garlic steak paired with cheesy bacon potato hash, all cooked together in one pouch for the ultimate weeknight or backyard dinner. No pans, no stress, just pure flavor.

Whether you like your steak medium or well done, these garlic butter steak and potatoes foil packs deliver big on taste and convenience. The potatoes turn golden and cheesy, the steak stays perfectly seasoned, and the whole dish is finished with crispy bacon for that irresistible smoky crunch. It is a garlic butter steak and potatoes recipe you will want to make again and again.

What Makes This Recipe Work

What makes this Garlic Steak and Potatoes recipe so good is the way everything cooks together in one foil pack. The garlic butter melts into the steak and potatoes, creating layers of rich, savory flavor while keeping cleanup effortless. Every bite has that good balance of juicy garlic steak, tender potatoes, and melted cheese.

The addition of crispy bacon takes this garlic butter steak and potatoes recipe over the top. Whether you grill it outside or bake it in the oven, you end up with perfectly cooked steak and cheesy potatoes that taste like comfort food at its best. It is the kind of garlic steak dish that feels special yet easy enough for any night of the week.

What Goes Into Garlic Steak and Potatoes

This recipe brings together simple ingredients that shine when cooked in foil packs. The combination of tender garlic steak, cheesy potatoes, and crispy bacon makes every bite unforgettable.

• Baby Yukon Potatoes: Small and buttery, these potatoes hold their shape while becoming soft on the inside and golden on the outside.
• Ribeye Steak: Juicy and flavorful, ribeye is good for soaking up the garlic butter while staying tender and satisfying.
• Garlic Butter: A blend of butter, garlic, and fresh parsley that infuses both the steak and potatoes with rich, savory flavor.
• Crispy Bacon: Adds smoky crunch and a salty kick that pairs beautifully with the cheesy potato hash.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat the Grill: Heat your grill to medium high and let it come to temperature while you prepare the ingredients. A hot grill ensures the steak sears quickly and the potatoes cook evenly.

1. Prepare the Garlic Butter: Make a batch of garlic butter, divide it into two portions, and melt one half in the microwave for 20 to 30 seconds. Keep the other half soft for coating the steak later.

1. Coat the Potatoes: In a bowl, mix the potatoes with the diced onion and pour over the melted garlic butter. Stir well to coat every piece for maximum flavor.

1. Season the Steak: Spread the remaining softened garlic butter over the steak to cover all sides generously. This keeps the meat juicy while adding rich garlic flavor.

1. Cut the Steak: Slice the steak into 2 inch pieces for well done results or into 4 inch cuts for medium rare. Larger cuts stay juicier, while smaller ones cook more fully.

1. Assemble the Foil Packs: Tear heavy duty foil sheets and place the steak and potatoes in the center. Sprinkle with parsley, season with salt and pepper, then fold tightly to seal in juices.

1. Grill the Packets: Place the sealed packets onto the hot grill and cook for 7 minutes on one side. Flip and cook for another 5 minutes until the potatoes are tender, then open carefully.

1. Finish and Serve: Sprinkle shredded cheese over the potatoes, tent with foil for 3 minutes to melt, then top with bacon and scallions. Add extra seasoning if needed and serve hot.

Garlic Steak and Potatoes are hearty on their own, but pairing them with the right side makes the whole meal shine. A dish of Crispy Garlic Butter Parmesan Smashed Potatoes adds extra crunch and flavor, giving you another layer of comfort alongside the juicy steak and cheesy potato hash.

For an indulgent match, serve with Bloomin' Onion Garlic Breadgolden and cheesy with plenty of garlic flavor.

Recipe FAQ's

Yes, you can bake the foil packs in the oven at 425°F (220°C) for about 20 to 25 minutes, flipping once, until the steak is cooked to your liking and the potatoes are tender.

Ribeye or eye fillet are great options because they stay juicy and tender, but you can also use sirloin or New York strip for a leaner choice.

Make sure to fold and seal the foil tightly around the ingredients, pressing the edges firmly to keep all the juices inside while cooking.

Watch Foil Packs being cooked right here! FOR MEDIUM RARE STEAKS, WATCH TO THE END!

What you need

• 26 ounces baby Yukon potatoes washed, peeled or unpeeled, cut into 1-inch pieces
• 1/4 cup onion diced
• 2 tablespoons fresh parsley finely chopped
• 1 pinch salt to taste
• 1 pinch cracked pepper to taste
• 1/3 cup diced bacon cooked
• 1/3 cup scallions or green onions/shallots, sliced
• 2 pounds whole eye fillet or ribeye steak, at room temperature. Pat dry with paper towel for best results.
• 1/4 cup cheddar cheese shredded
• 1/4 cup mozzarella cheese shredded
• 1/2 cup butter room temperature
• 2 cloves garlic minced
• 2 tablespoons fresh parsley chopped

Method

1. Preheat grill to medium-high heat.
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.
4. Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.
5. Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).
6. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
7. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
8. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
9. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.