Steak au Poivre Seasoning Paste

Preparation

• Using a spoon, stir the paste to evenly distribute the oil and spices. Use 2 Tbs. paste per 1 lb. of steak, spreading the paste evenly on both sides and gently pressing the peppercorns into the meat. Cover the steaks with plastic wrap and let stand at room temperature for 30 minutes to 1 hour before cooking. For best results when grilling or pan-searing the steaks, use medium heat to prevent the spices from burning.

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• Canola oil, black Tellicherry peppercorns, white peppercorns, pink peppercorns, allspice, green peppercorns, kosher salt, granulated garlic.