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Keto Dinner

Northwest Steakhouse Steak Marinade

There’s nothing quite like the rich, savory flavor of a perfectly marinated steak. This Northwest Steakhouse steak marinade brings that restaurant-quality taste right to your kitchen, with a simple blend of butter and seasonings. It transforms an ordinary cut into something special, infusing every bite with garlicky, buttery richness. Best of all, it’s keto-friendly and takes just minutes to prepare.

5 min Prep time 15 min Cook time 20 min Total time 2 Servings 580 Calories
Northwest Steakhouse Steak Marinade

Ingredients

  • pinch seasoned salt
  • pinch garlic powder
  • teaspoon Greek seasoning
  • cube chicken bouillon, crushed
  • /2 cup butter, melted

Instructions

  1. Step 1

    Start by melting the butter gently in a small saucepan or microwave until just liquid, not too hot. Stir in the seasoned salt, garlic powder, Greek seasoning, and the crushed bouillon cube. Whisk until the bouillon dissolves completely and the spices blend into a smooth, fragrant mixture. I often let the marinade cool to room temperature so it doesn’t start cooking the steak prematurely. Pour it into a wide, shallow dish large enough to hold your steak. Pat the steak dry with paper towels—this helps it absorb the flavors better. Place it into the dish, then flip to coat both sides thoroughly. Spoon some marinade over the top and let it sit for at least 20 minutes at room temperature, or up to a few hours in the fridge for deeper flavor. When ready, remove the steak, letting excess drip off, and season with a bit more salt if needed. Grill over high heat or pan-sear in a hot skillet for that perfect crust. A cast-iron skillet works wonders here. Cook to your preferred doneness, then rest for a few minutes before slicing. The marinade can also be brushed on during grilling for extra richness. Simple, but the payoff is huge.

Chef's Tip

I always crush the bouillon cube with the back of a spoon before adding it—this helps it dissolve faster and distributes the flavor evenly. For an extra layer, brush a little reserved marinade on the steak right after it comes off the heat.

Storage Tips

Store any leftover marinade (that hasn't touched raw meat) in an airtight container in the fridge for up to 3 days. Gently reheat before using, or let it soften at room temperature. Never reuse marinade that has been in contact with raw steak unless you bring it to a boil first.

Variation Tips

This marinade is versatile. Try adding a splash of balsamic vinegar for tang, or a teaspoon of Dijon mustard for depth. It pairs beautifully with cauliflower mash or a simple arugula salad dressed with lemon and olive oil. If you’re out of Greek seasoning, a mix of oregano, thyme, and paprika works in a pinch.

Frequently Asked Questions