Garlic butter steak foil packets
Steak bites and tender potatoes steam in garlic butter inside foil, so dinner comes out of the oven juicy and there’s no pan to wash.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.71 a serving
- 450 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 1¼ lb sirloin steak
- ¼ cup butter
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tbsp water
- 1 tsp Italian seasoning
- 1¼ tsp salt
- ½ tsp black pepper
Each serving has about 450 calories, 33 g protein, 28 g carbs and 23 g fat, and costs about $4.71 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No sirloin steak? New York strip steak or ribeye steak works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Quarter the potatoes, put them in a microwave-safe bowl with the water, cover, and microwave 5 minutes, until they just start to .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 5 min
Dolly’s tip: This head start is what lets the potatoes finish at the same time as the steak.Cut the steak into 1-inch and them dry.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
the butter in the microwave, about 30 seconds, and stir in the garlic, Italian seasoning, salt and pepper.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
the potatoes, add the steak and garlic butter, and until everything is coated.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Tear off four 12-inch sheets of foil, divide the mixture between them, and fold each one into a tight packet. Set them on a .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Fold the edges over twice and pinch them. A tight seal keeps the butter and steam inside.15 to 18 minutes, until the potatoes are tender and a cube of steak reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 16 min
Dolly’s tip: Open one packet away from your face to check. The steam that rushes out is very hot.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Open the packets, scatter the parsley over, and eat straight from the foil.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
