Premium Black Pepper NYC - 18/35 Mesh

🗽 Why You’ll Love It

• Extra Coarse 18/35 Mesh — chunky visible flakes, serious crunch
• New York Deli Style — the pepper you see on pastrami and steaks
• Maximum Flavour Release — bursts of heat as you bite into each piece
• Premium Vietnamese — high piperine for bold, lasting heat

✨ How to Use

🥩 Pepper Crust Steaks: Press into steak before searing — the classic steakhouse finish.

🌭 Deli Sandwiches: Generous crack over pastrami, salami, or smoked meat.

🥗 Salads: Visible pepper in Caesar salad or over fresh tomatoes with olive oil.

🧀 Cheese Boards: Sprinkle over soft cheeses — brie + pepper is incredible.

🍕 Finishing: Use as a table condiment — shake over anything for a pepper hit.

🥩 Recipe: NYC Steakhouse Pepper Crust

• 2 tbsp Black Pepper NYC
• 1 tsp sea salt flakes
• 2 sirloin or ribeye steaks
• 1 tbsp olive oil + knob of butter

Method: Press pepper + salt firmly into both sides of steak. Sear in screaming hot pan with oil, 3 mins each side. Rest 5 mins. Finish with butter. Steakhouse quality at home. 👌

🤝 Pairs Perfectly With

• Black Pepper Cracked 7/14 — medium coarse alternative

• Smoked Paprika — for BBQ rubs

• Garlic Granules — for steak seasoning

• Cajun Seasoning — for Southern-style blackened meat

💡 Storage: Keep sealed, cool, and dry. Coarse-cut pepper retains freshness longer than ground — up to 12 months.