12.22.2010
Steak Pepper Mix
Make a bold steak pepper mix with Tellicherry, Lampong, Sichuan, green pepper, Grains of Paradise and two sea salts. Store airtight and grind before use.
- Blend whole peppercorns, Grains of Paradise, minced garlic and two sea salts, then store airtight.
- Grind right before use for best aroma; salts can harm some grinders so use caution.
- Use as a rub or finishing pepper on steaks, prime rib, or for dipping bread in olive oil; reduce Sichuan for less numbness.
I've been told I am like an artist some times, only I paint the picture with spices. This is one of my favorites.
Frequently Asked Questions
What are the ingredients and proportions in this steak pepper mix?
The recipe uses 3 oz Tellicherry peppercorns, 1 oz green peppercorns, 2 oz Lampong peppercorns, 1 oz Sichuan peppercorns, 1/2 oz Red Alaea Hawaiian sea salt, 1 oz Grains of Paradise, 1 oz dried minced garlic, and 1/2 oz Black Lava sea salt.
How do I make and store the mix?
Mix all ingredients thoroughly. Put the amount you plan to use soon into a good pepper grinder and keep the rest in an airtight container in a cool, dark, dry place.
How long will the mix stay fresh?
Whole peppercorn blends keep aroma best for 6 to 12 months, and can last up to 2 years if stored properly. Once ground, flavor fades quickly, usually within a few weeks.
Can I grind the whole mixture in my grinder even though it contains salt?
Be careful. Salt can corrode or clog metal grinders. Use a ceramic grinder rated for salt, remove the salts and add them after grinding, or grind with a mortar and pestle instead.
How should I use the mix on steak or prime rib?
For steaks, apply just before high-heat searing to build a pepper crust. For larger roasts like prime rib, you can rub it on ahead of cooking but be mindful of the salt level. It also makes a great dip seasoning with olive oil and bread.
What if I want to reduce heat or swap ingredients?
Cut the Sichuan peppercorns if you want less numbing and pungency. If you lack specific salts, substitute coarse sea salt or smoked salt. If Grains of Paradise are unavailable, try a small amount of ground coriander plus black pepper for a warm, citrusy note.
How do I scale this recipe down or up?
Keep the same ratios and multiply or divide all quantities. For example, halve the recipe to use 1.5 oz Tellicherry, 0.5 oz green, 1 oz Lampong, 0.5 oz Sichuan, 1/4 oz Red Alaea, 0.5 oz Grains of Paradise, 0.5 oz dried garlic, and 1/4 oz Black Lava.
What are the ingredients and proportions in this steak pepper mix?
The recipe uses 3 oz Tellicherry peppercorns, 1 oz green peppercorns, 2 oz Lampong peppercorns, 1 oz Sichuan peppercorns, 1/2 oz Red Alaea Hawaiian sea salt, 1 oz Grains of Paradise, 1 oz dried minced garlic, and 1/2 oz Black Lava sea salt.
How do I make and store the mix?
Mix all ingredients thoroughly. Put the amount you plan to use soon into a good pepper grinder and keep the rest in an airtight container in a cool, dark, dry place.
How long will the mix stay fresh?
Whole peppercorn blends keep aroma best for 6 to 12 months, and can last up to 2 years if stored properly. Once ground, flavor fades quickly, usually within a few weeks.
Can I grind the whole mixture in my grinder even though it contains salt?
Be careful. Salt can corrode or clog metal grinders. Use a ceramic grinder rated for salt, remove the salts and add them after grinding, or grind with a mortar and pestle instead.
How should I use the mix on steak or prime rib?
For steaks, apply just before high-heat searing to build a pepper crust. For larger roasts like prime rib, you can rub it on ahead of cooking but be mindful of the salt level. It also makes a great dip seasoning with olive oil and bread.
What if I want to reduce heat or swap ingredients?
Cut the Sichuan peppercorns if you want less numbing and pungency. If you lack specific salts, substitute coarse sea salt or smoked salt. If Grains of Paradise are unavailable, try a small amount of ground coriander plus black pepper for a warm, citrusy note.
How do I scale this recipe down or up?
Keep the same ratios and multiply or divide all quantities. For example, halve the recipe to use 1.5 oz Tellicherry, 0.5 oz green, 1 oz Lampong, 0.5 oz Sichuan, 1/4 oz Red Alaea, 0.5 oz Grains of Paradise, 0.5 oz dried garlic, and 1/4 oz Black Lava.
But then, I created the mix :)
The salt should be 1/2 oz of red and a 1/2 oz of black hawiian salt. I like the black addition as the carbon from the salt blends into the meat and looks good. You only notice it before you cook, but thats just me :) Enjoy!