Baked Steak with Onions and Potatoes in Foil — The One-Pan Dinner That Never Has Leftovers
Some meals just have that magic quality where everyone at the table goes quiet the moment the first bite hits. This baked steak with sliced potatoes and onions wrapped in foil is exactly that kind of dish. It is humble in its ingredients, effortless in its preparation, and absolutely breathtaking in flavor. The steam that builds up inside that tight foil packet does something incredible — it keeps the steak impossibly tender while the potatoes soak up every savory, beefy juice that drips down.
I have made this on weeknights when I barely had energy to stand, and I have made it for company on weekends. Every single time, plates come back to the kitchen completely clean. No leftovers. Not even close. If you have never tried layering your steak over potatoes and onions before sealing it up in foil and sliding it into the oven, tonight is the night to change that.
Ingredients
- 2 to 3 ribeye or chuck steaks (about 1 inch thick)
- 3 medium russet or yellow potatoes, thinly sliced into rounds
- 1 large white or yellow onion, sliced into rings
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon paprika (smoked or sweet)
- Optional: fresh thyme sprigs or rosemary for added aroma
- Heavy-duty aluminum foil
Method
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