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Duals Natural

Butcher's Black Pepper | Coarse Cracked Pepper | Duals

Butcher's Black Pepper | Coarse Cracked Pepper | Duals

$12.75 USD
$12.75 USD
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🥩 Grill Master Coarse Cut Steak-Ready

Butcher's Black Pepper | Coarse-Cracked Pepper for Steaks, Roasts, and Serious Cooking

The pepper butchers reach for. Butcher's black pepper is cracked coarse—chunky pieces that deliver bold pops of heat and visible texture on every bite. Made for crusting steaks, seasoning roasts, and adding real pepper presence to dishes where you want pepper to be seen and tasted.

The choice of butchers, grillers, and steak lovers everywhere
• Brooklyn • Manhattan • East Village •
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Perfect for Steak
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Visible Texture
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Bold Pops of Heat
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Pro-Grade
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Flavor Profile
Coarse Cracked Pepper
  • Big, satisfying pops of pepper heat
  • Visible chunks add texture and drama
  • Full pepper flavor in every bite
  • Aromatic and pungent
  • Forms beautiful crusts on meat
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Why Butcher's Cut?
  • Coarse grind adheres to meat surfaces
  • Creates perfect pepper crusts
  • Won't burn as easily as fine ground
  • Gives dishes restaurant-quality appearance
  • Professional texture and presentation

How to Use Butcher's Pepper

  • Pepper-crusted steak: Press generously into ribeye, strip, or filet before searing—the coarse grind creates an incredible crust
  • Prime rib and roasts: Coat beef roasts before slow-roasting for beautiful presentation and intense flavor
  • Steak au poivre: The classic French pepper steak requires coarse pepper—this is it
  • Pepper-crusted tuna: Seared ahi with a pepper crust is a steakhouse staple—butcher's pepper makes it perfect
  • Charcuterie: Sprinkle over cured meats and salumi for added texture and heat
  • Finishing salads: Add visible pepper drama to Caesar salads and wedge salads
FormCoarse Cracked
Grind SizeLarge/Chunky
Heat LevelMedium (with bold pops)
Best ForCrusts, Roasts, Steaks
CharacterBold, Textured, Visual

Perfect Applications

  • Steaks: Ribeye, NY strip, filet mignon, porterhouse, tomahawk
  • Roasts: Prime rib, beef tenderloin, pork loin, lamb leg
  • Seafood: Pepper-crusted tuna, salmon, swordfish
  • Crusts and rubs: Montreal steak seasoning, pepper blends, dry rubs
Pro tip: For the best pepper crust, pat your steak dry, season with salt, let it rest 30 minutes, then press butcher's pepper firmly into both sides right before cooking. The coarse grind gives you both flavor and presentation.

Coarse vs. Fine

Fine ground pepper distributes evenly but can burn quickly on high heat. Coarse cracked pepper stays on the surface, creates texture, and handles searing better. Use fine ground for sauces and seasoning during cooking. Use butcher's pepper for finishing, crusting, and anywhere you want pepper to be a feature.

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