Mike and I have always been huge steak fans! Living in a small community in North Central Iowa, with our closest metropolitan areas being about 2 hours away, you’d think it would be impossible to find a good steakhouse in our vicinity. This couldn’t be further from the truth. In a quaint building, nestled between youth baseball fields in our hometown of Mason City, IA, is hidden a true gem for steak lovers – The Northwestern Steakhouse.
This family run business was established in 1920 by Pete Maduras and Tony Popouchis and continues to flourish today under Tony’s son and his wife. Still serving from the same building to which they moved their business in 1954, patrons get to experience a unique atmosphere with old wooden booths, walls adorned with black and white posters of old movies stars, and an overall charm that is unmatched in your franchise owned chain steakhouses you find in most cities today.
The Northwestern Steakhouse is known for their use of the finest cuts of beef in the Midwest, prepared Greek style on any cut of meat you’d like – Porterhouse, New York Strip, Sirloin, Rib Eye, and my favorite, the Fillet. People drive from miles around to enjoy this legendary steakhouse resulting in up to a two hour wait for people waiting to be served. There is an upstairs lounge where patrons can enjoy a drink and relax as they wait to be seated. However, I’ll warn you, be prepared to grow hungrier by the minute as you take in the aroma of their special Greek seasoning that smothers these juicy steaks.
For all you steak lovers out there, this is definitely a place to put on your Steak Bucket List
Mike and I have enjoyed making a copycat version of this recipe in our own home. We have done it with all cuts of meat including Fillet (my favorite), Sirloin, Rib Eye, and most recently, New York Strip. All are great! We particularly enjoy serving it with our favorite side, inspired by what the restaurant provides – spaghetti – and dousing it with the Greek seasoned juices from the steak and topping it with parmesan cheese. My mouth is watering just thinking about it.
I do have to be perfectly honest. I have never actually made this meal. Mike is always in charge, so much like at the restaurant, I sit back, enjoy a beer and smell the aromas that emerge from the oven as he prepares our meal. However, it always seems fairly easy, and he is able to relax while the steak bakes. He says its pretty hard to mess up. The hardest part is watching the steak to make sure it is done how we like it.
So here it is…
Copycat Northwestern Steakhouse Dinner
**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**
4 Large or 2 Small cuts of Steak
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. Mix the last four ingredients together in a small saucepan and heat until butter is melted and ingredients are combined.
3. 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.
4. We enjoy spaghetti, like they serve at the restuarant 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!!!!