Durkee Crushed Black Pepper, 80 Ounce

Everyday seasoning: Add to soups, stews, and sauces for bold pepper flavor without fine grinding.
Meat rubs: Press onto steaks, roasts, and poultry before cooking for a cracked-pepper crust.
Table condiment: Keep at the table as a coarser alternative to standard shaker pepper.
Marinades: Blend into oil-and-acid marinades for grilled or roasted proteins.
Baking: Use sparingly in savory breads, crackers, or cheese biscuits for gentle heat.

Who Would Benefit

• Home cooks who prefer a coarser, more textured pepper than standard fine grind
• Restaurant and food-service kitchens needing a bulk pepper supply
• Caterers and event cooks seasoning large batches of food
• BBQ and grilling enthusiasts who build dry rubs from scratch
• Meal-prep households that cook in volume and go through pepper quickly

Product Highlights

• 80 ounce bulk container for high-volume kitchens
• Crushed grind delivers visible texture and pronounced pepper bite
• Durkee brand, established spice and seasoning line
• Works in both cooking and finishing applications
• Single large container reduces per-ounce cost versus smaller jars

Yummy Recipes

Classic Peppercorn Crusted Steak

Ingredients:

• 2 ribeye steaks (12 oz each), brought to room temperature
• 3 tablespoons Durkee Crushed Black Pepper
• 1 teaspoon coarse kosher salt
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, lightly smashed
• 2 sprigs fresh thyme

Instructions:

1. Press the crushed black pepper and salt firmly onto both sides of each steak.
2. Heat vegetable oil in a cast-iron skillet over high heat until shimmering.
3. Sear steaks 3 minutes per side for medium-rare, then reduce heat to medium.
4. Add butter, garlic, and thyme; baste steaks with melted butter for 1 minute.
5. Rest steaks on a cutting board for 5 minutes before slicing.

Time: 15 minutes prep, 8 minutes cook. Safe internal temperature: 130°F for medium-rare, 145°F for medium.

Creamy Black Pepper Pasta

Ingredients:

• 1 lb penne pasta
• 2 tablespoons unsalted butter
• 1 tablespoon Durkee Crushed Black Pepper
• 1 cup heavy cream
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon kosher salt

Instructions:

1. Cook penne in salted boiling water until al dente; reserve 1 cup pasta water before draining.
2. In the same pot, melt butter over medium heat and toast the crushed pepper for 1 minute.
3. Pour in heavy cream and simmer 3 minutes until slightly thickened.
4. Remove from heat, add Pecorino Romano and salt, stirring until smooth.
5. Toss in drained pasta, adding reserved pasta water a splash at a time to reach a silky sauce.

Time: 5 minutes prep, 15 minutes cook.

Peppered Roasted Potatoes

Ingredients:

• 2 lbs baby Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon Durkee Crushed Black Pepper
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh chopped parsley for garnish

Instructions:

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Toss halved potatoes with olive oil, crushed pepper, garlic powder, and salt until evenly coated.
3. Place cut-side down on the pan and roast 25 minutes.
4. Flip potatoes and roast another 10 minutes until edges are crisp and golden.
5. Garnish with fresh parsley and serve hot.

Time: 5 minutes prep, 35 minutes cook.