I have been making the Garlic Butter Steak Tips & Potato Packs since January of this year. I’ve made it over and over and never received complaints of being unappetizing, unsatisfying or unappealing. In fact, it is always a hit at potlucks, BBQ’s and even family and friend get-togethers. I make it in a big batch and then freeze the individual servings so I can have them whenever I want without having to make them every time.
Steak tips are a cut of beef that are cheaper than tenderloin, but still maintain a strong beef flavor. The tips are best marinated, and cooked quickly on a hot grill, but are appropriate for either slow-cookers or ovens.
When you look at the Nutrition Facts labels on packaged foods, it can be overwhelming to understand how many different ingredients are added to the cooking process. Some of the ingredients are added to the food during the cooking process (like salt and sugar) while other ingredients are added afterwards (like preservatives). When shopping for packaged foods, it is important to look for foods that contain fewer ingredients.
Hello, my cookies! I have some interesting news for you. I’m a 2024 brand ambassador for the Reynolds Wrap® film and I’m thrilled! Why? For years, Reynolds Wrap® was the only wrap my family used and trusted. You know how much I love simple cooking and simple clean up after cooking. Reynolds Wrap® heavy-duty packaging makes cleanup a breeze! It’s also very strong and secure, so you can use it for heavier products without fear of it breaking or ripping. So Reynolds Wrap® High Performance Film is perfect for my garlic butter Steak and Potato Pockets recipe!
My local butcher shop has excellent fillets that are perfect for this recipe. If you can’t find a particular piece of beef, don’t worry. Just use a sirloin steak or a tenderloin. Beef pieces may vary in size:
For a well-cooked steak: Cut the steak into 2-inch pieces.
For a medium steak : Cut steak into 3 to 4 inch pieces.
For a rare steak: Cut the steak into 5 to 6 inch pieces.
I prefer to use Yukon Gold potatoes, they are buttery soft. They go well with meat and garlic. Cut them into quarters for even cooking. Don’t even bother removing the shells. There’s a lot of flavor in it!
Potatoes should also be cooked. So they are cooked at the same time as the steaks. Boil fairly quickly in salted water for 4-5 minutes.
Let’s talk about spices.
You know how I feel about perfumes! We need it. I find that if we put the onions and peppers at the bottom of our foil packets, that gives the best flavor! When heated, the flavor of the vegetables is transferred to the meat and potatoes. An overload of flavours! Use peppers in the color of your choice. I like to use both green and red peppers for this recipe.
Cooking or baking:
For this recipe, I always prefer grilled steak with garlic butter and potato pockets. There is something about the taste of charcoal on a steak that makes my mouth water! However, an oven is just as suitable. Reynolds Wrap® Heavy Duty Aluminum Foil is high quality and safe for use in the oven or on the grill. So the choice of cooking method is up to you!
I prefer my steaks a little charred. That’s why I leave the top open for the last 4-5 minutes of cooking, so the edges of the steaks get a little crispier. Warning: The smell makes you want to eat them right away! Don’t do that. Be patient.
Be careful with the bags. You’ll be very hot. Use heat-resistant tongs or gloves to remove them from the grill or oven. Be careful when opening packages. A lot of heat and steam is released. Keep your face and skin away to protect yourself.
Have fun cooking,
Garlic butter steak with potato package
A simple and delicious steak and potato recipe in a bag made with Reynolds Wrap® high-performance film. These packets can be prepared on the grill or in the oven. Cleaning is easy!
- 2 pounds ribeye or tenderloin (cut into desired size pieces; see notes above)
- 1 TBSWorcestershire sauce
- 1 pound Yukon gold potatoes, cut into quarters
- 2 Esslöffel Olivenöl
- 4 tablespoons of salted butter 1 diced
- 1 bell pepperthinly sliced
- 1 onionthinly sliced
- tablespoons of chopped garlic
- 1/3 cup frische Petersilie hack
- 1 tablespoon Provencal herbs
- 2 Tl. Onion powder
- Kosher salt and ground black pepper to taste
- Reynolds Wrap® Heavy Duty Film
- Cut the steak into the desired portion size.
- Dip the steak in the Worcestershire sauce.
- Set aside and allow to come to room temperature.
- Bring a pan of salted water to the boil and cook the potatoes for 4 minutes.
- Drain the water from the potatoes and set aside to cool.
- Once the potatoes have cooled, place the potatoes and steak in a large mixing bowl.
- Season the steak and potatoes with kosher salt and ground black pepper.
- In a small bowl, mix the olive oil, garlic, parsley, onion powder and Herbes de Provence seasoning.
- Pour the olive oil and herb mixture over the steak and potatoes and mix gently.
- Tear off (4) sheets of Reynolds Wrap® Heavy Duty film, 16 inches long.
- Put the onions and peppers together. Then put half of the mixture in the center of each sheet of foil.
- Divide the steak and potatoes into two portions.
- Place a portion of each of the steaks and the potatoes, onions and peppers on a sheet of sturdy Reynolds Wrap®.
- Lift the long sides of the sheet so that the ends meet above the shell.
- Fold the ends in half, leaving space inside for heat circulation.
- Fold the two short ends together twice to close the bag.
- Using a barbecue fork, poke 2 or 3 holes in the bottom and sides of the bag to keep the sauce from building up around the dish.
- Place the steak and potato parcels on the hot grill for 10 minutes.
- Carefully open the bag and check doneness with a meat thermometer. Also pierce the potatoes to check their tenderness.
- When the steak and potatoes are done and cooked to your liking, carefully remove the packets from the grill with tongs. If not, close them and continue baking until cooked as you wish. OPTION : For a more charred steak and potatoes, leave the top open and continue grilling.
- When the steak and potatoes are done, remove the pouches and let them rest, covered, for 10 minutes before serving.
- Preheat oven to 450°F.
- Bake the pouches on a flat baking sheet.
- Bake for 15-20 minutes, carefully checking that the packets are cooked.
- When the steak and potatoes are cooked to your liking, carefully remove the pockets from the grill and let them rest, covered, for 10 minutes before serving.
- Have fun!
Notes: Treat the packages with care! The steam and juices will be very hot. Carefully open containers away from the face to allow steam to escape after cooking and before serving.
When you make the perfect steak, the only thing better than it is the fact that it was incredibly easy to make! And, as I loved this dish so much, I have decided to include it in my regular dinner rotation!.
Read more about how to cook foil wrapped steak on the grill and let us know what you think.