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Try this dry rub on your next grilled steak. If you've ever read any of Chef Paul Prudhomme's cookbooks, you'll see that he is adamant about using red, white and black pepper in dishes because each type of pepper affects a different set of tastebuds in the mouth; so in theory, your whole mouth will "feel the burn" when using each type. Basically, we like it because Ed prefers extremely simple steak preparations that allow the flavor of the meat to come through, not seasonings that cover it up, and this is perfect in that respect.
Units: US | Metric
Serving Size: 1 (2 g)
Servings Per Recipe: 2