Garlic Butter Steak & Potato Foil Packs

Prepare a grill or campfire with medium heat and a stable bed of hot coals.

Because potatoes require more cooking time than steak, par-cook them when practical. At home or camp: boil the cut potatoes approximately 5–7 minutes until slightly tender but not fully cooked, then drain and cool. If par-cooking is not possible, cut the potatoes no larger than approximately 1/2 inch.

Combine melted butter, olive oil, garlic, Worcestershire, thyme, rosemary, half the salt, and black pepper.

Toss the potatoes with approximately half the garlic-butter mixture.

Toss steak separately with the remaining garlic butter and remaining salt.

Divide potatoes among four heavy-duty foil sheets.

Arrange steak pieces over or alongside the potatoes.

Seal packets securely.

Cook over medium heat approximately 20–30 minutes if potatoes were par-cooked, or approximately 30–35 minutes if starting with raw potatoes.

Carefully turn packets every 8–10 minutes.

Open one packet carefully to check doneness. Potatoes should be fork-tender.

For beef safety, whole-muscle steak should reach at least 145°F followed by a 3-minute rest.

Remove from heat. Rest packets approximately 3 minutes.

Carefully open and finish with parsley if desired.