Northwest Steakhouse Steak Marinade

Northwest Steakhouse Steak Marinade


"I had a steak with this marinade, and it was the best steak I ever had."

Ingredients 5 m {{adjustedServings}} servings 209 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. 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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  • 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.
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Reviews 66

  1. 78 Ratings

Diane Blanchard Angell

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. :)


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 have enough so I cooked this on the stove top in my favorite cast iron skillet. This would have been better had I used a better cut of meat than just an inexpensive round steak. I'm looking forward to having this on the grill next time. Thanks!!! 3-29-09 UPDATE: Hubby grilled some NY Strips and these were the BEST EVER! Steak house quality for sure. I was informed this is OUR new steak and everything else seasoning for evermore so don't lose the recipe. I agreed with my husband, this is FABULOUS!!! CAUTION: These will flare up when you place them on the grill. Apparently impressively enough for hubby to excitedly come in and ask me what I put in the "exploding steak" marinade?


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 here. I would never have thought of trying it this way. I pour this over steaks in a ziploc a day or two ahead and then set on the counter about 20 mins prior to grilling. I use a gas grill and let it heat on hi about 10 mins, then reduce to medium and add the steaks. It will flare like crazy, so keep an eye on things (but, unless it's obviously badly burning, don't pull the steak off the fire since that gives it great flavor). After a couple mins, I turn the steaks 90 degrees to get the nice grill marks. After a couple more minutes I flip and repeat on the second side. Be aware that whatever temp you use, the steaks will cook more quickly due to the flaring. FWIW, medium thickness steaks take about 8 mins total on medium setting on my grill to reach medium doneness. Once removed to plates, we top each steak with a very thin pat of butter, tiny sprinkle of kosher salt and fresh cracked black pepper, then cover with foil and let rest about 5 mins to let the juices reabsorb. I can't speak to other cuts, but for ribeyes (we look for ones with nice marbling, which always helps) -- absolute perfection! Thanks so much for sharing, Jetta! :)