Steak Pepper Gewürzamt

Steak Pepper Gewürzamt, a roasted pepper blend with garlic for steak and game

Steak Pepper Gewürzamt is our answer to the question "which pepper for the steak?" Four pepper varieties meet roasted garlic and are coarsely cracked instead of ground – so every bite gets a little pepper moment, instead of just a general seasoning. The secret lies in the composition: Tellicherry pepper for the fruity depth, long pepper for round warmth, grains of paradise for freshness and allspice for the sweet-warm peak. Made and packed in our workshop in Klingenberg am Main.

How to use

A classic for beef fillet, entrecôte, rump steak, T-bone and brisket. Seasons game dishes such as saddle of deer, venison and wild boar as well as hearty pot roasts and sauerbraten. Also in dark sauces, BBQ marinades and on minced-meat burgers. Before searing or grilling, apply generously to the meat or scatter fresh over the finished steak right after resting.

Important: the cracked garlic burns in fat that is too hot and turns bitter. Better to salt the steak, sear it and add the steak pepper only after resting – this gives the best aroma.

Recipe: beef fillet with a steak-pepper crust

A beef fillet that proves why a good pepper blend is more important than the most expensive cut.

Ingredients for 4:

• 4 beef fillets (200 g each)
• 3 tbsp Steak Pepper Gewürzamt
• 1 tbsp butter, 1 tbsp olive oil
• coarse Luisenhaller deep-rock salt
• 1 sprig of rosemary, 1 garlic clove
• fleur de sel to serve

Method: Take the fillets out of the fridge an hour before frying and season only with salt. Heat the pan strongly, add the butter-oil mixture, sear the fillets two minutes per side. Add garlic and rosemary, baste with butter. Take the fillets out of the pan, scatter generously with steak pepper and let rest for 5 minutes. Before serving, top with a few flakes of fleur de sel.

Why our steak pepper? Industrial steak pepper often contains salt, starch and flavourings, plus ground peppercorns with little character. Our blend is a pure pepper composition of four single-variety peppers – every bite is different, every steak tastes more layered.

At a glance

• Steak pepper from four pepper varieties and roasted garlic
• Coarsely cracked instead of ground for more bite
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you're looking for pure pepper rather than a blend, reach for the black Kerala pepper or the black Belem pepper. For steak and game, the Mélange Noir is the alternative of three black peppers, or the fruity blend Sieben with Szechuan and lemon myrtle. For grill fans with a BBQ preference, BBQ Beef adds a roasted blend with tomato and paprika. For the French steak butter, Café de Paris is the first choice.

Frequently Asked Questions

When do I add the steak pepper to the steak?
Only after searing and resting. During frying in hot fat the garlic burns and the pepper turns bitter. Salt before searing, pepper after resting – that's how every steak pro does it.

What can I use steak pepper for?
For beef fillet, entrecôte, rump steak, T-bone, roast game, sauerbraten, dark sauces, BBQ marinades and burgers. Also exciting as a topping over carpaccio and tartare.

What distinguishes steak pepper from a normal pepper blend?
The steak pepper is noticeably more coarsely cracked, contains roasted garlic and is optimised for high heat and strong aromas. A table-pepper blend like Sieben is finer, more versatile and tastes fresher.

Which four pepper varieties are in it?
Tellicherry pepper, long pepper, grains of paradise and allspice. Plus roasted garlic. Each variety brings its own note: Tellicherry for fruit, long pepper for warmth, grains of paradise for freshness, allspice for sweetness.