This is a straight borrow from “The Spice House“, a fantastic online source for all things spice. We buy a lot of herbs and spices from them, and they never disappoint in freshness and taste. They always seem to have interesting recipes attached to the spices, so, one day, when we were ordering a large bag of Tellicherry Peppercorns (we ALWAYS grind our own black pepper), we saw this recipe for what looked like a tasty steak rub. We’ve since used it very successfully on Pork Chops as well, but it’s main purpose is as a delicious beef rub.
- 1 1/2 ounces Tellicherry peppercorns
- 1 ounce Lampong peppercorns
- 1/2 ounce Sichuan peppercorns
- 1/2 ounce green peppercorns
Next comes the Lampong peppercorns. These look a lot like the Tellicherry, but they lend a nice different flavor profile to the rub. Grind these the same way you ground the Tellicherrys.
Steak Pepper Rub
- First, start out with the Tellicherry Peppercorns. Put 1-1/2 ounces of these in the grinder and grind to a coarse consistency. This a rub, so pulse it 4 times, remove the cannister, shake well, then repeat. Set aside.
- Do the same with the Lampong Peppercorns.
- Repeat with the Sichuan Peppercorns.
- You know the drill… Green pepercorns come next.
- Place the Salts, Grains of Paradise and garlic in the grinder and pulse 4 times. You shouldn’t have to repeat with these.
- Put all the ground spices into an airtight container and shake well before using.