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.
- T-bone or porterhouse steak
- Olive oil
For the black pepper rub
- 2 tbsp of whole black peppers
- 2 tsp of whole Szechuan peppers
- 2 tsp of dried mushrooms
- 1 tsp of piment
- 1 tsp of juniper berries
- 1 tsp of sesame seeds
- 1 tsp of 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 (129F).
- Cut the meat of the bone and into thick slices.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.