Poivre mignonette

Cracked this over a ribeye last night and the white peppercorns give it a sharper bite than the usual steak rubs I've tried. The coriander's citrus note came through just enough to brighten the crust without stealing the show. Already ordered a backup tin.

The citrus kick from the coriander really comes through—it’s subtle but makes the pepper feel brighter on a ribeye. Grinding it fresh over a seared steak gave that classic steakhouse flavor without any extra salt or seasoning.

Finally found a pepper blend that actually tastes like a steakhouse steak. The mix of black and white peppercorns with coriander gives it that perfect kick without being too harsh. Works great on grilled ribeyes and even in a simple butter sauce.