Black Pepper Butcher's Cut Organic

$5.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | COARSE GRIND

Ever wonder why a restaurant steak has a deep peppery crust while yours tastes mostly of salt? It's the grind. Butcher's Cut is ground coarse on purpose, meant to be pressed onto meat before it hits the pan. As the meat sears, the coarse pepper toasts instead of burning, and the big pieces stay put so every bite gets actual pepper flavor.

Style
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What We tell customers about Coarse Pepper

When people ask about this pepper in the shop, we tell them it's the pepper in our OG Steak Rub. Ant that tit's hard to find at this grind, so a lot of people order it in larger quantities and stock up while they can.

If you're not searing meat or after big chunks of pepper, we recommend our regular table pepper instead. It's the better everyday grind for sauces, eggs, and seasoning at the table.
And if you'd rather control the grind yourself, go with the whole tellicherry peppercorns, so you can crack it as coarse or fine as you want.

  • What to use it on

    Press it firmly onto a steak before searing for a proper peppercorn crust.

    Coat burger patties with it before they go on the grill.

    Use it on pork chops or lamb chops the same way, pressing it into the meat rather than sprinkling it on top.

    Add a generous amount to a dry rub for ribs or brisket when you want bold pepper to stand up to the smoke, or try it on grilled portobellos, cauliflower steaks, or thick eggplant slices for the same crust.

  • How the pros use it

    Pat the meat dry before pressing on the pepper. A dry surface helps the coarse pepper stick better and creates a deeper, more flavorful crust during searing.

  • What to pair it with

    Spanish Paprika Smoked Organic

    Combine the two for steak rubs, smoked burgers, roasted potatoes, and grilled vegetables where smoky depth and bold pepper work together beautifully.

    Cumin Ground Organic

    Adds warm, earthy flavor to steaks, burgers, homemade barbecue rubs, and chili while the coarse pepper provides a bold finish.

Put Coarse Pepper To Work

Peppery Steak Stir-Fry

Serves 4

Butcher's Cut black pepper worked into the marinade and again into the wok, so the heat and aroma build in layers over flank steak and crisp-tender peppers.

Ingredients

  • 1 lb flank steak or sirloin, thinly sliced
  • 1 tablespoon Tea & Turmeric Butcher's Cut Black Pepper, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup bell peppers, sliced
  • 1 cup onion, sliced
  • 1 tablespoon neutral cooking oil
  • Cooked rice or noodles, for serving

Instructions

  1. In a bowl, combine the beef with the soy sauce and 1/2 tablespoon (1 1/2 teaspoons) of the black pepper. Marinate for 20 to 30 minutes.
  2. Heat the oil in a wok or large skillet over high heat.
  3. Add the beef and stir-fry until browned, about 2 to 3 minutes.
  4. Add the onion and bell peppers. Sprinkle in the remaining 1/2 tablespoon (1 1/2 teaspoons) of black pepper and stir-fry until the vegetables are crisp-tender.
  5. Serve immediately over steamed rice or noodles.