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My review
Northwest Steakhouse Steak Marinade
1
Tammy Prescott Heginger
"I had a steak with this marinade, and it was the best steak I ever had."
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Ingredients
5 m servings 209Original recipe yields 4 servings (1 /2 cup marinade)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir the seasoning salt, garlic powder, Greek seasoning, and bouillon cube into the melted butter. Mix until the bouillon cube dissolves. Pour the marinade into a wide and shallow dish and place a steak of your choice into the marinade, turning to coat both sides. Cook or grill as desired.
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Footnotes
- Cook's Note
- I like to bake the steak in the marinade at 350 degrees F (175 degrees C), ten minutes per side before finishing it on the grill.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 7083 Ratings
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Most helpful positive review
7/1/2008
I have a question for the submitter: Would this by chance be from the Northwestern Steakhouse in Mason City, IA? If it is, you are my new best friend. :)
Most helpful critical review
3/2/2010
Tried again and with a good cut it was better. More of a sauce than a marinade but really easy to mAke which is always nice
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7/1/2008
I have a question for the submitter: Would this by chance be from the Northwestern Steakhouse in Mason City, IA? If it is, you are my new best friend. :)
1/23/2009
A winner! Hubby loved this one and he's my toughest critic when it comes to what goes on his meat besides S&P. This was really good. I was going to have my husband charcoal this but he didn't ha...
6/21/2009
Wow, fantastic! I used Emeril's Steak Rub since I was out of Greek seasoning, and it was great (I'm sure any seasoning combo you like would work just fine). The BUTTER is the key ingredient he...
1/28/2009
Love it! I was wondering if anybody had any tips as far as when you pour the mixture/roll the steaks in it. The butter hardens almost immediately after touching the steaks as well as when you ...
4/6/2010
The restaurant from which this recipe originated is known for their AMAZING meals in North Iowa. I've had this recipe for years but have honestly never 'marinaded' with it. Usually, I mix this...
6/4/2008
This is really good. My greek seasoning had both salt and garlic in it, so I skipped those 'pinches' of this and that. I used it on flat iron steaks and sea scallops. I hit them with a little le...
4/26/2009
Wonderful! A keeper! Like someone else stated, the butter hardens on cold meat. Rachael Ray says let meat 'rest' 20 minutes before cooking it to allow the muscle structure to relax to lessen tou...
8/26/2009
Really good! I softened the butter (rather than melting) and mixed in the rest so I could rub it into the steaks. I let them set at room temp for about 20-30 minutes before cooking them in a g...
5/9/2009
This was wonderful! My whole family loved it. I couldn't find Greek seasoning at the store so I made my own using one on AR. I used nonstick foil on the grill and turned the edges up so I wouldn...