Ingredients

Scale

(Serves 4)

Steak & potatoes:

1½ lbs sirloin or ribeye steak, cut into 1″ cubes (you love rich flavor!)
1½ lbs baby potatoes, halved (or swap for radishes—you love low-carb!)
1 tbsp olive oil

Garlic herb butter:

4 tbsp unsalted butter, melted (you love buttery richness!)
4 garlic cloves, minced
1 tbsp fresh rosemary or thyme, chopped
1 tsp smoked paprika
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)

Optional add-ins:

1 bell pepper, sliced
1 zucchini, sliced
½ red onion, sliced

Instructions

1. Prep packets:

Preheat oven to 425°F (220°C). Cut four 18″ sheets of heavy-duty foil.

2. Season & layer:

In a bowl, toss steak and potatoes with olive oil, salt, and pepper.
Divide evenly among foil sheets. Drizzle each with garlic herb butter. Add optional veggies if using.

3. Seal packets:

Fold foil over ingredients; crimp edges tightly to seal (create a “tent” for steam).

4. Bake:

Place packets on baking sheet. Bake 30–35 minutes (for medium steak) or until potatoes are tender and steak reaches 145°F (63°C).

5. Serve:

Carefully open packets (steam is hot!). Spoon juices over top.

💡 Pro Tips for Perfection:
✅ Don’t overcrowd packets—ensures even cooking.
✅ Use thick foil—prevents tearing and leaks.
✅ Low-sodium mastery (you love this!):
→ Skip added salt; rely on herbs and garlic
→ Boost umami with extra smoked paprika
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 22g/serving
✅ Low-carb/keto option (you love this!):
→ Swap potatoes for radishes or turnips (they mimic potato texture when roasted!)
→ Net carbs drop to 6g/serving
✅ Make ahead:
→ Assemble packets 4 hours ahead; refrigerate
→ Add 5–10 min to bake time if starting cold

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: Not recommended (texture changes)
→ Serving ideas:
→ As a complete one-packet meal
→ With a side salad for freshness
→ For camping or grill nights (cook over medium coals 20–25 min)

Prep Time & Nutrition (per serving):