Badia Black Pepper Butcher Block Spice, 3.5 oz

Coarse-cracked black pepper — large, irregular pieces of peppercorn with bold heat and visible texture. Butcher block grind is the cut steakhouses use for crusts, rubs, and finishing where you want pepper to register on both the eye and the palate.

Common Uses

Press into ribeyes and strip steaks for au poivre. Coat pork loin, beef tenderloin, and lamb racks before roasting. Crust salmon and tuna for searing. Rub onto pastrami, corned beef, and smoked brisket. Crack over burrata, soft cheeses, and roasted tomatoes. Stir into peppercorn cream sauces and brandy pan sauces.

Pantry Role

The pepper for cooks who want texture and impact, not just seasoning. Holds its shape through high-heat searing and long roasts, building a crust that fine grinds can't match. Equally useful as a finisher when you want pepper to be a feature, not a background note.

Pro Tip

For a steakhouse-style crust, pat the meat dry, press the cracked pepper firmly into all sides, and let it sit at room temperature for 20 minutes before searing. The rest helps the pepper adhere and the surface develops a deeper, more even crust.

Ships from Doral, FL.