1 Ha! We've got a fair amount of Dijon in the fridge, but our favorite mustard is horseradish. Haven't gone shopping for Dijon in weeks.

2 Way to go Dana. I have never used Dijon, consider it pretty much tasteless. My wife doesn't use Dijon either, but she regards my beloved horseradish mustard to be barbaric.

3 I can tolerate yellow mustard on occasion but pretty much leave all of it alone. I'm more a ketchup man.

4 Well, Bill, my wife and I are both in our 70s, so it's just possible our taste buds have diminished a bit. In my case, my nose doesn't work that well, so I can't smell food like I used to. But I sure as heck eat it, especially what my wife dishes out. Tonight it was a steak coated with "imitation" Steak-house rub. Wonderful. No mustard involved. But we use, at different times, horseradish mustard, Dijon mustard and brown mustard.

5 Yum! That steak sounds good!

6 It sure was. I can send you the recipe for the rub if you want it. It's a "copycat Steakhouse rub."

7 Sure Dana; I'd like to try it. Much sodium in it?

8 Copycat Texas Roadhouse Steak Rub Servings: 2 servings Prep Time: 5 mins Cook Time: 10 mins 40 mins Total Time: 15 mins Just a few simple seasonings is all you need to make the best dry steak rub recipe to compliment the amazing flavors in your chicken or steak, and tastes just like the Texas Roadhouse restaurant! Ingredients Instructions 2 teaspoons coarse kosher salt, *See Notes 2 teaspoons brown sugar 1/4 teaspoon cornstarch 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon chili powder 1 teaspoon black pepper 1. Combine all ingredients in a quart-sized Ziploc bag and seal it tightly. Shake it to thoroughly combine all ingredients. 2. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface and break down the muscle fibers, which results in a more tender meat. 3. Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred. Flip it over and cook for the following additional time: 4. 5 minutes: Medium Rare 7 minutes: Medium 10 minutes: Well Done 4.96 from 121 ratings 11/28/21, 2:45 PM Copycat Texas Roadhouse Steak Rub - The Cozy Cook https://thecozycook.com/copycat-texas-roadhouse-steak-rub/ 2/2 Notes *I always encourage people to season to taste with salt, you can always add more if needed. This recipe makes 2.4 Tablespoons. Best steaks for the grill: Filet Mignon, Porterhouse, N.Y. Strip, & Ribeye steaks are all great options for grilling. Alternative Recipe for Steak Rub: 4 Tbsp. Lawry's seasoning salt 1 Tbsp. Black pepper 1 Tbsp. Onion powder 1 Tbsp. Garlic salt Serving Suggestion: Serve your steak with a side of my Smooth & Creamy Homemade Mashed Potatoes with my 10-minute Brown Gravy. Nutrition Calories: 49kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 5253mg, Fiber: 1g, Sugar: 8g, Vitamin A: 789IU, Iron: 1mg Course: Main Course Cuisine: American Author: Stephanie

9 Sorry about the crappy formatting -- can't do anything about it on this site.

10 Thanks Dana; I'll have to try it next time I get some steaks!

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12 Actually, it's been blamed on drought conditions in the Western U.S. and Canada (most French mustard comes from Canada) and from supply chain problems.