Par-boil the potatoes: Place the sliced potatoes in a pot of boiling, salted water and cook for 5 minutes. Drain immediately and place in a large bowl. Allow to sit until cool enough to handle, about 10 minutes.

Make the foil packets: Cut the steak into pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.

Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt and pepper in a large bowl and toss well.

Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12×12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.

Cook the foil packets on the grill/fire: On a HOT grill, cook the foil packets for 8-10 minutes per side, or until the potatoes are tender. If you’re cooking the packets on a fire without a grilling rack, place them on a 2-inch bed of coal.

In the oven: Bake the steak foil packets at 425°F for around 20 minutes, or until done to your liking. If you want a char on the steaks, open the packets and broil for 1-2 minutes at the end.

Careful when opening the packets – hot steam and juices ahead!