Hey my Cookies! I have some exciting news to share. I am a 2021 Brand Ambassador for Reynolds Wrap® Foil and I am thrilled! Why? For years, Reynolds Wrap® has been the only foilof its kind that my family has used and trusted. You know how much I love simple cooking and easy cleanup after prepping food. Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze! It’s also super durable and safe to use with heavier foods without worrying about it breaking or tearing. This makes Reynolds Wrap® Heavy Duty Foil perfect for cooking my Garlic Butter Steak Tips and Potato Packets recipe!
My local butcher shop has these amazing filet tips that are perfect for this recipe. If you can’t find that specific cut of beef, no worries. Just use sirloin steak or beef tenderloin. The size of the cuts of beef will vary:
For well done steak: Cut the steak into 2 inch pieces.
For medium steak: Cut the steak into 3-4 inch pieces.
For rare steak: Cut the steak into 5-6 inch pieces
I prefer to use buttery, Yukon gold potatoes. They pair perfectly with the meat and garlic. Chop them into quarters for even cooking. Don’t even bother peeling off the skin. There’s a lot of flavor there!
You’ll also want to parboil the potatoes. This will ensure that they cook on cue with the steaks. Just a quick 4-5 minute boil in salted water will do.
Let’s Talk Seasoning:
You know how I feel about flavor! We need it. I believe that placing onions and bell peppers at the bottom of our foil packs will render the best flavor! When heated, the aroma from the veggies will release into the meat and potatoes. Flavor overload! Use any color of bell peppers you’d like. I love using green and red bell peppers for this recipe.
Grill or Bake:
For this recipe, I always opt to grill my Garlic Butter Steak Tips and Potato Packets. There’s just something about that charcoal flavor on my steak that makes me drool! However, an oven will work as well. Reynolds Wrap® Heavy Duty Foil is high quality and is safe to use in an oven or on the grill. So, the choice of cooking method is all yours!
I prefer a little char to my steaks. So, during the last 4-5 minutes of grilling, I leave the pack open at the top to crisp up the edges of the steak tips a bit. Warning: the smell will make you want to eat them immediately! Don’t do it. Be patient.
When handling your l packets, please use care. They will be extremely hot to touch. Use tongs or heat resistant gloves to remove them from the grill or oven. Use caution when opening the packets, too. There will be lots of heat and steam released. Keep your face and skin away for protection.
Garlic Butter Steak Tips and Potato Packets
- 2 lbs filet tips top sirloin, or beef tenderloin (cut into desired-sized pieces; see notes above)
- 1 TBS Worcestershire sauce
- 1 lb Yukon gold potatoes quartered
- 2 TBS olive oil
- 4 TBS salted butter cubed
- 1 bell pepper thinly sliced
- 1 onion thinly sliced
- 1 TBS minced garlic
- 1/3 cup fresh parsley chopped
- 1 TBS Herbes de Provence seasoning
- 2 tsp onion powder
- Kosher salt and cracked black pepper to taste
- Reynolds Wrap® Heavy Duty Foil
Cut the steak into the desired serving size.
Toss the steak in the Worcestershire sauce.
Set aside and allow it to come to room temperature.
Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
Drain the potatoes and set aside to cool.
Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
Season the steak and potatoes with kosher salt and cracked black pepper to taste.
In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
Separate the steak and potatoes into two servings
Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
Bring up the long sides of the foil, so the ends meet over the food.
Double fold the ends, leaving room for heat to circulate inside.
Double fold the two short ends to seal the packet.
To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.
Place the steak and potato packets on a hot grill for 10 minutes.
Carefully open the packet and check the level of doneness using a meat thermometer. Also pierce the potatoes to check tenderness.
If the steak and potatoes are tender and cooked to your liking, carefully slide the packets off the grill using tongs. If not, reseal them and continue grilling until cooked to your liking. OPTIONAL: For more charred steak and potatoes, leave the packet open at the top and continue grilling.
When steak and potatoes are grilled to your liking, remove the packets and allow them to rest closed for 10 minutes before serving.
Preheat oven to 450°F.
Bake the packets on a shallow baking sheet.
Bake the packets for 15-20 minutes before carefully checking doneness.
When the steak and potatoes are cooked to your liking, carefully remove the packets from the grill and allow them to rest closed for 10 minutes before serving.
Notes: Handle packs will caution! Steam and juices will be very hot. Carefully open the packets away from your face to release the steam after cooking and before serving.
Chris FlemJune 8, 2021 at 1:29 pm
If I cook them in the oven, do I still need to punch holes in the foil?