Black Pepper New York Cut 50g

Recipes & Uses

Why Choose New York Cut Black Pepper?

Made for a proper steakhouse-style crust
The coarse texture stays noticeable on the surface of meat rather than disappearing into it.

No grinder required
You get the bold texture of coarsely crushed pepper straight from the pack.

Bigger texture, bigger impact
New York Cut delivers noticeable bursts of pepper flavour rather than an evenly dispersed fine heat.

Especially good with red meat
Steak, roast beef, brisket, burgers and lamb can all handle its robust peppery character.

Useful far beyond steak
Try it on roasted potatoes, mushrooms, vegetables, salads and even hearty soups.

What Does New York Cut Black Pepper Taste Like?

Black pepper is pungent, warm, earthy and aromatic, with a sharp heat very different from chilli.

With New York Cut, the texture changes the way you experience that flavour.

Instead of the pepper disappearing evenly through the food, the larger granules create distinct little hits of pepperiness and aroma.

That makes it particularly good when you want pepper to be one of the defining flavours in the finished dish.

How to Use New York Cut Black Pepper

Steak

Season your steak with salt, then generously press New York Cut Black Pepper onto both sides.

Pan-sear, grill or barbecue until cooked to your liking.

The coarse pepper helps create a bold, savoury crust.

Roast Beef

Combine with salt, garlic and herbs and press over the outside of a beef roast before cooking.

Burgers

Mix a little through beef mince or simply season the outside of burger patties before cooking.

Lamb & Pork

Use on lamb chops, pork chops or larger roasts whenever you want a strong pepper finish.

Mushrooms

Toss mushrooms with olive oil, salt and New York Cut before roasting or frying.

The earthy character of mushrooms works particularly well with coarse black pepper.

Roast Potatoes

Add to potatoes with olive oil, garlic and salt before roasting for a simple but bold side dish.

New York Cut vs Cracked vs Fine Ground Pepper

They may all start with black pepper, but they perform differently in the kitchen.

Choose Fine Ground Black Pepper when you want pepper to distribute smoothly through sauces, soups and seasonings.

Choose Cracked Black Pepper when you want a coarse pepper texture for finishing and everyday seasoning.

Choose New York Cut when you specifically want larger, robust pepper granules that can stand up to meat, grilling and high-heat cooking.

Think of New York Cut as the one to reach for when pepper isn't just seasoning.

It's part of the crust.

Build a Better Steak Crust

A great steak doesn't necessarily need a complicated marinade.

Sometimes all you need is:

Steak
Salt
New York Cut Black Pepper
High heat

Pat the steak dry.

Season generously.

Press the coarse pepper into the surface and cook in a very hot pan or on the barbecue.

Let the meat rest before slicing.

Simple ingredients work particularly well when the seasoning has enough texture and character of its own.

Try It This Way

For easy pepper-crusted beef, combine New York Cut Black Pepper with:

Sea salt
Crushed garlic
A little olive oil

Rub over steak or a beef roast before cooking.

For an even more aromatic finish, add rosemary or thyme.

You don't need a long list of ingredients — the coarse pepper should remain one of the main flavours.

Beyond Steak

Once you've opened the pack, try it on:

• Ribeye
• Sirloin
• Beef fillet
• Beef roast
• Brisket
• Burgers
• Meatballs
• Sausages
• Lamb chops
• Pork chops
• Roast potatoes
• Mushrooms
• Grilled vegetables
• Salads
• Eggs
• Avocado
• Hearty soups
• Creamy pepper sauces

New York Cut is the pepper to choose when you want texture, aroma and bold pepper flavour you can actually notice.

Storage

Store in an airtight container in a cool, dark and dry place to help maintain its aroma and pungency.