Grilled Steak and Potato Packets

Grilled Steak and Potato Packets bring the best of outdoor cooking into an easy and flavorful meal that requires minimal cleanup. This classic camping dish, also known as Hobo Packets, allows you to combine juicy steak, tender potatoes, and aromatic seasonings into convenient foil packets, perfect for the grill or even the oven. It’s a great way to savor a hearty dinner without fussing over dishes or complicated preparations.

I first tried these steak and potato packets on a summer camping trip, and they quickly became a favorite. Theyre foolproof and bring people around the fire every time.

Ingredients

• Steaks: try sirloin, ribeye or flat iron with good marbling for flavor and tenderness avoid overly lean cuts to prevent dryness
• Olive oil: adds flavor and helps keep everything moist vegetable oil works too if needed
• Onion: brings a sweet depth to the packets omit if you are not a fan or remove after cooking for subtle flavor
• Russet potatoes: hold their shape well with skin on but Yukon Golds work if you want creamier texture scrub thoroughly before cooking
• Garlic: fresh minced garlic elevates the flavor much better than jarred varieties
• Salted butter: adds richness and needed salt because potatoes absorb seasoning readily
• Salt and pepper: basics to enhance all the flavors
• Your favorite steak seasoning: I lean on Montreal Steak Seasoning or Trader Joe’s 21 Seasoning Salute for a perfectly balanced spice mix

Instructions

Sauté the Preparation:

Tear four large squares of heavy duty aluminum foil. Lightly drizzle olive oil on each square then place one tablespoon of butter in the center of each. Dice potatoes into roughly oneinch cubes keeping the skin on for extra texture and nutrients. Make sure the potatoes are clean.

Build the Base Layer:

Divide the potatoes evenly among the foil squares placing them on top of the butter. Sprinkle with fresh minced garlic and diced onion evenly. Season the potato layer with salt and pepper to taste then drizzle with a bit more olive oil.

Add the Steak:

Place your chosen steak pieces on top of the potatoes in each foil packet. Season generously again with salt, pepper and your preferred steak seasoning. Drizzle another small amount of olive oil and add another pat of butter on top of the meat to keep it tender. For added moisture place a large ice cube on top of the steak which will melt during cooking creating steam in the packet.

Seal and Grill:

Fold the foil edges up and over the ingredients to create a sealed packet ensuring no butter or oil escapes. Preheat your grill to mediumhigh heat around 350 degrees Fahrenheit. Place the packets on the grill and cook for about 35 to 45 minutes depending on your preferred steak doneness. Be aware that if you want rare steak you may need to parboil potatoes beforehand or accept slightly firmer potatoes inside the packets.

Serve Carefully:

Once cooked open the packets carefully as hot steam will escape rapidly. Serve the packets immediately for best flavor and texture.

This recipe’s standout ingredient for me is the ice cube tucked inside each packet. It may sound odd but that little trick adds moisture and helps steam the food evenly while grilling. I first learned this on a camping trip and it transformed how the meat and potatoes cooked keeping the steak tender and the potatoes perfectly cooked without drying out. It’s a small step that really shows the difference.

Storage Tips

Leftovers are best eaten the same day to enjoy the textures at their best. If you do have leftovers carefully remove contents from foil and store in an airtight container in the refrigerator. Reheat gently in the microwave or back on the grill but watch closely to avoid drying out the meat.

Ingredient Substitutions

If steak is not your favorite meat chicken breasts or thighs lean ground beef or even pork chops work wonderfully. Just remember the cooking time may vary. Yukon Gold potatoes add creaminess if you prefer a softer bite. Olive oil can be swapped with vegetable or avocado oil depending on availability.

Serving Suggestions

These packets are perfect paired with a fresh green salad grilled corn on the cob or a simple coleslaw. Add a squeeze of fresh lemon or a sprinkle of chopped fresh herbs like parsley for brightness. For drinks iced tea or a chilled beer complement the smoky grilled flavor nicely.

Enjoy these packets straight from the foil for best flavor and texture. Theyre ideal for camping or a quick backyard grill.

Common Recipe Questions

→ Can I use different meats besides steak?

Yes, chicken, lean ground beef, or pork work well. Choosing lean cuts helps prevent excessive grease during cooking.

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

Absolutely. Place packets on a baking tray and cook at 350°F for 35-45 minutes until meat reaches desired doneness.

→ What is the best steak cut for these packets?

Choose steaks with good marbling like ribeye for tenderness and flavor. Avoid very lean cuts that dry out easily.

→ How can I ensure steak stays juicy?

Do not overcook the meat. Using a meat thermometer and adding an ice cube to the packet helps retain moisture and achieve ideal tenderness.

→ What vegetables can I add besides potatoes and onions?

Peppers, mushrooms, cauliflower, carrots, and broccoli make great additions to enhance flavor and texture.