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.
