Ingredients
- 2 ribeye steaks (or your preferred cut of steak)
- 4 medium potatoes, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your grill or oven:
- If using a grill, heat it to medium-high heat.
- If using an oven, preheat to 400°F (200°C).
- Prepare the potatoes:
- In a large bowl, combine the diced potatoes, olive oil, minced garlic, rosemary, paprika, salt, and pepper. Toss until the potatoes are well coated.
- Assemble the foil packets:
- Lay out four sheets of heavy-duty aluminum foil. Divide the seasoned potato mixture evenly between the foil sheets.
- Place one steak on top of each potato mound. Season the steak with additional salt and pepper, if desired. Add a tablespoon of butter on top of each steak.
- Seal the foil packets:
- Fold the sides of the foil to create a packet, ensuring that the edges are sealed tightly to keep the steam in.
- Cook the foil packets:
- If grilling: Place the foil packets on the grill and cook for about 20-25 minutes, flipping halfway through. Cooking time may vary depending on the thickness of the steak and the size of the potato pieces.
- If baking in the oven: Place the packets on a baking sheet and cook for 25-30 minutes, or until the potatoes are tender and the steak reaches your desired level of doneness.
- Finish and serve:
- Carefully open the foil packets (watch out for the hot steam). Garnish with fresh parsley, if desired. Serve immediately and enjoy the tender steak with flavorful, roasted potatoes!
Would you like any additional tips or adjustments for this recipe?