Steakhouse Shake

This savory blend tastes great on hamburgers, steaks, brisket, and beef ribs. Use it on Mike Mills’ Bourbon-Buttered Reverse-Sear Double-Cut Pork Chops.

— Mike and Amy Mills

• ON-DEMAND: Listen to Faith and Mike discuss this recipe during The Faith Middleton Food Schmooze®. •

Excerpted from PRAISE THE LARD by Mike Mills and Amy Mills. Copyright © 2017 by Mike Mills and Amy Mills. Photo: Copyright © 2017 by Ken Goodman. Used by permission of Rux Martin Books / Houghton Mifflin Harcourt. All rights reserved.

Steakhouse Shake

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Print Recipe

• CourseAccompaniments
• CuisineAmerican

Servings

1/2 cup

Servings 1/2 cup

Steakhouse Shake Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAccompaniments CuisineAmerican Servings 1/2 cup Servings 1/2 cup

Ingredients

• 2 tablespoons dry mustard
• 2 tablespoons granulated garlic
• 2 teaspoons coarsely ground black pepper
• 1-1/2 teaspoons kosher salt
• 1 teaspoons smoked sweet Spanish paprika
• 1/2 teaspoons dried thyme
• 1/2 teaspoons cayenne pepper

Servings: cup

Instructions

1. Combine all the ingredients in a small bowl and mix with a whisk to blend evenly. Store in a tightly covered container in a cool, dark place. Keeps for about 6 months, or until the color or pungent aroma fades.