Black pepper t-bone steak

Black pepper t-bone steak

I love black pepper. The sweet smell alone makes me think of barbecue. Black pepper is fantastic in rubs to boost up the flavors.
I made a rub that consists for the most part of black pepper and put it on a t-bone steak to make a beautiful black crust. Then I cooked it to perfection.

Prep Time 15 mins
Cook Time 25 mins
Resting time 5 mins
Total Time 45 mins
Course Main Course
Cuisine American, American Barbecue
Servings 4 people
Calories 243 kcal


  • 1 T-bone steak or porterhouse steak
  • 1 tbsp olive oil

black pepper rub

  • 2 tbsp whole black peppers
  • 2 tsp whole szechuan peppers
  • 2 tsp mushrooms dried
  • 1 tsp piment
  • 1 tsp juniper berries
  • 1 tsp sesame seeds
  • 1 tsp sea salt


  • Fire up your grill with 2 zones. A direct and indirect zone. Grill the t-bone on both sides to get some nice grill marks. You don’t need to get the steak to medium-rare just yet. This part is only to get a nice color on the outside of the steak.
  • Grind all the ingredients, except for the salt, in a blender. Put a cast-iron skillet over the fire and toast the rub until you smell the fragrances coming loose. Take the rub out of the skillet and add the sea salt.
  • Pour a little olive oil over the steak and sprinkle a heavy layer of the black pepper rub on all sides of the meat.
  • Stick a thermometer into the side of the steak and place it on the indirect side of the grill. Cook it to a core temperature of about 54°C/129°F.
  • Cut the meat of the bone and into thick slices.



Calories: 243kcalCarbohydrates: 4gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 48mgSodium: 654mgPotassium: 363mgFiber: 2gSugar: 1gVitamin A: 362IUVitamin C: 1mgCalcium: 36mgIron: 3mg
Keyword Flank steak, Smoked, T-bone, T-Bone steak
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