- 1.5 lb - 2 lb Ribeye Steak, cut into 2" pieces or in ½" slices against the grain
- 2 cups Baby Yellow or Red Potatoes, quartered
- 6 oz Mushrooms, sliced
- 6 tbsp Butter, softened to room temperature
- 2 tbsp Parsley
- 1 tbsp Worcestershire
- 1 tbsp Minced Garlic
- 1 tbsp Dijon Mustard
- ½ tbsp Lemon Juice
- 2 tsp Thyme
- 1 tsp Salt
- ¼ tsp Black Pepper
- Pinch of Cayenne Pepper
- Aluminum Foil
Place sliced steak, potatoes, and mushrooms in a bowl. Combine all seasoned butter ingredients in a bowl. Scoop into the bowl of steak and veggies. Toss to combine.
Place six 12"x12" pieces of foil down on a flat surface. Scoop even amounts of steak and veggies into the center of each piece of foil. Fold foil firmly around steak so that it is completely covered and closed.
Heat grill to high heat of 425 degrees Fahrenheit. Once hot, place foil packets on the grill for 6 minutes, then flip, and cook an additional 6 minutes.
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.
Calories: 594 kcalCarbohydrates: 18 gProtein: 40 gFat: 41 gSaturated Fat: 20 gPolyunsaturated Fat: 19 gCholesterol: 148 mgSodium: 673 mgFiber: 2 gSugar: 2 g