• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Steakhouse Shake

Rubs for barbecue (c) Ken GoodmanThis 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®. •

Praise The Lard by Mike and Amy MillsExcerpted 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 from PRAISE THE LARD by Ken Goodman. Copyright © 2017 by Ken Goodman. Used by permission of Rux Martin Books / Houghton Mifflin Harcourt. All rights reserved.
Steakhouse Shake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments
  • CuisineAmerican
Servings
1/2 cup
Servings
1/2 cup
Steakhouse Shake from PRAISE THE LARD by Ken Goodman. Copyright © 2017 by Ken Goodman. Used by permission of Rux Martin Books / Houghton Mifflin Harcourt. All rights reserved.
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.

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use