Foil Packet Cooking with Beef

A convenient way to enjoy steak with minimal effort, this recipe involves slow baking beef following an optional, home-style brining process to tenderize the meat. Cooking the steak in a foil packet helps lock in flavor and moisture, delivering a healthy and savory taste. While this recipe offers a simple pastrami flavor, you can easily customize the brine and rub with your favorite seasonings.

Serves: 2
Prep Time: 24 hours – Cooking Time: 40 minutes – Total Time: 24 hours 40 minutes

Helpful equipment 

  • Container sized for storing the beef with a sealed lid


For the brine: 
  • 8 oz. beef strip steak or top sirloin
  • 1/2 tbsp. kosher salt
  • 1 tsp coriander seeds
  • 1 clove garlic smashed
  • 1/2 tsp mustard seeds
  • 1.5 cups distilled water

The rub:
  • 2 tsp ground coriander
  • 1 tsp coarse black pepper
  • 1 tsp paprika


Step 1 (optional, but recommended for this recipe)
In a container, combine salt, coriander seeds, smashed garlic, and mustard seeds. Pour in distilled water and stir until the salt dissolves. Next, gently submerge the strip steak in the brining solution. Cover the container with a tight-fitting lid and refrigerate for 18 hours, but no longer than 24 hours.

Step 2
For the rub, mix ground coriander, coarse black pepper, and paprika together in a small bowl. 

Step 3
Remove the meat from the brine and discard any seeds clinging to the meat. Pat the strip steak dry and place it in the center of a large piece of aluminum foil. Generously coat all sides of the steak with the coriander, black pepper, and paprika rub, pressing it into the meat. 

Step 4
Bring the long sides of the foil together and seal the edges tightly. Fold both ends of the foil packet to ensure a secure seal. 

Step 5
Let the steak rest in the refrigerator for 30 minutes. Then, bake in a preheated oven or air fryer at 225 F until the internal temperature reaches your desired doneness: about 35 minutes for medium-well (150F) and 40 minutes for well-done (160F).

Step 6
Open the foil packet and allow the meat to rest on the counter for 5-10 minutes before serving.

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