The steak I had with this marinade was the greatest steak I’ve ever eaten.
Prep Time: | 5 mins |
Total Time: | 5 mins |
Servings: | 4 |
Yield: | 1 /2 cup marinade |
Ingredients
- 1 pinch seasoned salt
- 1 pinch garlic powder
- 1 teaspoon Greek seasoning
- 1 cube chicken bouillon, crushed
- ½ cup butter, melted
Instructions
- 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.
- 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.
Nutrition Facts
Calories | 209 kcal |
Carbohydrate | 1 g |
Cholesterol | 61 mg |
Dietary Fiber | 0 g |
Protein | 1 g |
Saturated Fat | 15 g |
Sodium | 627 mg |
Sugars | 0 g |
Fat | 23 g |
Unsaturated Fat | 0 g |
Reviews
goood
Needed more greek seasoning & garlic + added lemon. Too much butter, as well.
not good bland….
We really enjoy this marinade. I used it on a London Broil and it added great flavor. When it was time to prepare it – my husband heated a cast iron skillet on the grill and when it was very hot I put the steak and the solidified marinade on the skillet. Using this method, all of the marinade stayed with the steak rather than going all over the grill. There was enough in the skillet that he basted the steak as it cooked. A great tasting and flavorful recipe that I would definitely use again. Served this with grilled Romaine and a cast iron skillet of grilled potatoes, peppers and onion.
I stumbled across this searching for a steak marinade that didn’t include worchestershire sauce, as we are out. WITHOUT prompting, Mr. LTH said, “This is the best steak marinade we’ve had yet. Make it again. Please.” That’s high praise and makes this a keeper, for sure. Mr. LTH grilled our NY Strips to perfection and we ate them w/some grilled onions and peppers and baked potatoes for a fantastic meal. Thanks for the recipe, JETTABLONDE72!
Followed the recipe to a “T”. It was ok but it didn’t knock our socks off. We used this on two Delmonico steaks and sliced mushrooms on the grill. The flavor was barely noticeable IMHO. We also had a couple grocery store marinated satay beef kabobs and those blew this stuff away. Oh well. To each her own. Maybe we can change up the seasonings next time if we try it again.
I thought this was a pretty good steak marinade. I’m not sure if it knocked my socks off enough to justify the calories, but for a rare occasion, I would consider it. The steak came out tender and mildly, but pleasantly seasoned. Thanks for sharing this recipe, JETTABLONDE72!
Cooked this in a glass baking dish in the oven with marinade. Had a box of angel hair pasta boiling. After steak was done, I tossed the hot marinade in the pasta! My boys and I LOVE this!
Wow! This marinade is restaurant quality taste! I’ve used this recipe over 10 times now. I only use round bottom steak, slice it up to about 1″ – 1.5″ thick, marinade for 3-4 hrs then sear each sides before putting into a slow cooker on high for 20-30mins. Meat comes out tender and juices to top of meat and mashed potatoes! Thank you JETTABLONDE72 for the recipe!
My dream has come true! I used to live in Mason City and the NW steakhouse was my favorite place. How I have missed this! This was just like I remembered it – so good. Thank you many times over!
To add a wow factor, you have to use crushed garlic. One of my chronic complaints (if you read my reviews) is that the amount of seasonings are too skimpy! Hubs thought the steaks were bland in taste. I had a feeling, though I enjoyed mine as I found the butter to be savory. So I’m rating it as written with the exception of the crushed garlic I used instead of garlic powder (which is never in my repertoire). I liked the concept, especially with the butter. Oh, be sure to watch the grill for flare ups.
Fantastic! I didn’t have greek seasoning so I used the greek seasoning recipe on here (all recipes). It had a perfect steakhouse taste.
Very good! I halved the butter b/c I was only making 2 steaks, but kept all of the other ingredients the same, maybe using a bit more than a ‘pinch’ of seasoned salt and garlic powder. Oh, and I didn’t have greek seasoning, so I used Montreal Steak Seasoning instead. I was cooking my steaks in a pan on the stovetop, so I mixed the marinade ingredients together, and poured some into the hot pan. Then I added the steaks and poured the rest of the marinade over them. They were very flavorful and something I would definitely make again! Thanks for sharing. 🙂
Simple, Quick and tastes great. We use this for steaks almost always. Thanks for sharing.
This was very simple and tasted good. Didn’t knock our socks off but made a tasty steak.
These were delicious! My grill had no gas so I pan fried instead then tranfered it on a plate and covered w/ foil for 8-10 minutes. My daughter thought it was teensy bit salty so maybe cut it down a bit. I had no problems with it.
Dang that is good
if you save teh drippings, you can make their pasta by adding it to al dente spaghetti and baking until warm. top with a little FRESH shredded parm and u r good to go.
Fabulous!!!! Thanks for sharing
This was so much better than I expected! I loved that I had all the ingredients on hand and didn’t have to go to the store. I just used the Greek seasoning, bouillion, and butter and the flavor was awesome!
Okay but not a marinade. The flavor was bold and delicious when I made it but I “marinated” my steak for four hours and it added no extra flavor. As a matter of fact, the second you place the melted butter on the cold steak, the butter becomes hard. The flavor does not seem to permeate at all. When I put the steaks on the grill, the butter melted, dripped off with my delicious herbs :(!