THE EASIEST GARLIC BUTTER STEAK I'VE EVER MADE | SAM THE COOKING GUY

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Cut the ribeye steak into bite-sized pieces, trimming off excess fat.

Chop green peppers and onion as desired, leaving seeds in the peppers if preferred.

Add baby potatoes to the bowl with the steak and vegetables.

Drizzle with olive oil and season with salt and pepper, then mix everything together.

Add about a tablespoon of soy paste to the mixture for flavor enhancement.

Prepare the garlic butter by mixing softened butter with chopped parsley, rosemary, thyme, garlic paste, salt, pepper, and a bit of olive oil.

Lay out a large piece of heavy-duty foil and double it over for strength.

Place the steak and vegetable mixture in the center of the foil, spreading it out flat.

Add a generous amount of garlic butter on top of the mixture.

Fold the foil packet carefully to seal it, ensuring no juices escape during cooking.

Preheat the grill to medium-high heat and place the foil packet on it.

Cook the packet for about 7 minutes, then flip it over and cook for another 7-8 minutes.

Check the doneness by opening the packet; if needed, close it and cook longer.

Once done, remove the packet from the grill and add extra garlic butter on top of the cooked steak and vegetables.

Let the garlic butter crisp up on the grill for a moment before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens