Ingredients:
- 2 boneless ribeye steaks (or your choice of steak)
- 4 medium-sized potatoes (peeled and diced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter (for each packet)
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat Oven or Grill:
- Preheat your oven to 400°F (200°C). If using a grill, preheat it to medium-high heat.
- Prepare the Steaks:
- Season both sides of the steaks with salt, pepper, and dried rosemary. Set aside.
- Prepare the Potatoes:
- In a mixing bowl, toss the diced potatoes with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated.
- Prepare Foil Packets:
- Lay out large sheets of aluminum foil (enough to fold around your ingredients).
- In the center of each foil sheet, place a layer of the seasoned potatoes.
- Add a steak on top of the potatoes.
- Place a tablespoon of butter on top of the steak.
- If desired, sprinkle extra garlic or herbs for added flavor.
- Seal the Packets:
- Fold the sides of the foil to create a sealed packet, making sure there are no openings to prevent the steam from escaping.
- Cook:
- Place the foil packets in the preheated oven or grill.
- Cook for about 25-30 minutes, or until the potatoes are tender and the steak reaches your desired level of doneness (use a meat thermometer for best results).
- Serve:
- Carefully open the foil packets (watch out for hot steam).
- Garnish with freshly chopped parsley, if desired.
- Serve with your favorite side dish or salad.
Tips:
- You can add other vegetables like bell peppers or onions to the foil packets for extra flavor.
- Adjust the cooking time based on the thickness of your steak and the size of your potato pieces.
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