Garlic Herb Steak and Corn Foil Packets
A delicious and easy-to-make summer grilling recipe that combines juicy steak with buttery corn, all wrapped up in convenient foil packets.
Equipment
- 1 Grill preheated to medium-high
- 1 Aluminum foil heavy-duty
Ingredients
Main Ingredients
- 1.5 lbs ribeye steak cut into cubes
- 4 ears of corn cut into halves
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper. Add the steak cubes and toss to coat. Let marinate for at least 30 minutes.
Foil Packet Assembly
- Cut the corn into halves. Set aside.
- Tear off large sheets of aluminum foil. Place marinated steak and corn in the center. Add a tablespoon of butter on top of each corn piece.
- Fold the foil over the ingredients, crimping the edges to seal tightly.
Cooking
- Place foil packets on the grill, seam-side up. Cook for 15-20 minutes, turning halfway through.
Serving
- Carefully open the packets, garnish with fresh parsley, and serve hot.
Storage
- Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Choose a well-marbled steak for the best flavor. Seal packets tightly to retain juices. Ingredient Substitutions: Use flank steak or sirloin instead of ribeye. How to Serve: Garnish with fresh parsley or chives before serving. Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Marinate the steak overnight for deeper flavor.