Thursday, February 25, 2016

Northwestern Steakhouse Dinner Mason City, Iowa (Copycat Recipe)

So living in the Mason City area for 18 years, we have eaten at the Northwest Steakhouse a number of times ... Having moved a bit south I was very pleased to find this recipe and have tried to with incredible results!

Once you've tried it let me know what you think!


Pastor Steve

Northwestern Steakhouse Dinner (Copycat)

**This recipe makes enough for 4 small cuts of steak or 2 large cuts.  We’ve always used it for 2 larger cuts and used the extra seasoned juice for our spaghetti on the side, however, I would guess if you used 4 small cuts you would still have plenty of juice to use for your pasta**

2 Large or 4 Small cuts of Steak (I prefer Rib-eye)
1 Stick Butter
1 tsp Greek Seasoning
1 tsp Garlic Powder
1 tsp Lawry’s Salt
1 tsp Chicken Bouillon Granules


1. Preheat oven to 350 degrees.  Spray a baking dish with cooking spray.

2. Spray a large skillet with cooking spray and sear both sides of each cut of steak over Medium-High heat (about 2 min per side).  Place steak in baking dish.

3. Mix the last four ingredients together in a small saucepan and heat until butter is melted and ingredients are combined.

4. Pour sauce over steaks and bake for 25 minutes or longer, depending on how you like your steak.  For you experienced steak people out there, like Mike, you can probably just tell how done the steak is by firmness, however, I would need to go by temperature.  Here is the internal readings on a meat thermometer to tell how done your steak is (this is when you should remove it from the oven because it will cook a little more as you let it rest on your plate): Medium Rare – 140 degrees, Medium – 155 degrees, Well Done – 165 degrees.

5. We enjoy spaghetti, like they serve at the restaurant for our side.  Just pour the juices from the baking dish the steaks baked in over the pasta and top with Parmesan.  Delicious!

Enjoy!  This really is a no fuss recipe and one you’re sure to love!!!!

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