Wajos Steak Pepper. 36 percent pepper, salt, chili, paprika and citrus peel, robust and balanced – the seasoning blend your steak needs after cooking.

Wajos Steak Pepper is a seasoning blend of 35.7 percent pepper, salt, chili, paprika, sugar, onions, olive oil, herbs such as basil and parsley, as well as orange and lemon peel, 60 g, from Dohr on the Moselle. Not a pure pepper for the mill, not a marinade, and not a rub for applying before grilling, but a ready-to-use steak seasoning containing salt that is added to the meat after cooking. Vegan.

Steak Pepper by Wajos is what a pepper mill leaves to be desired. Pepper from a mill is sharp and clear, that's all—and a good steak needs more: salt, a touch of sweetness, roasted aromas, a little fruit. This tin contains it all: a good third pepper, plus salt, chili and paprika, onion, a hint of sugar, and orange and lemon peel that you only notice on the second bite. The difference compared to a mill is that everything else is unnecessary. Sear the steak, let it rest, sprinkle the pepper on, done—and the tin is small enough to find a spot next to the grill.

Pepper at the forefront, salt behind it, citrus as a surprise

When opened, the mixture smells of pepper and citrus peel. First the pepper, robust but tamed, then salt and onion, then a slight heat from the chili. The citrus peels come at the end, fresh and slightly bitter, and lift the fat of the meat. To be honest, the mixture is almost a third salt—29.8 grams per 100 grams—and contains 32 grams of sugar, which is why the salt cellar stays closed when having steak. It is not suitable for those who want pure pepper, salt- and sugar-free—in that case, Tellicherry Pepper for the mill is the right choice.

For use after searing on steaks, burgers, baked potatoes, and tomatoes

Leave the steak unsalted before searing: you sear it in hot fat, let it rest, and then sprinkle the mixture over it—the herbs and citrus peel do not handle a hot pan well and would turn bitter. One teaspoon per steak is enough. Apply it to both sides of burger patties, to baked potatoes and fries before serving, and to fried eggs and scrambled eggs in the morning. On tomatoes with olive oil, it makes for a quick appetizer; stirred into cream cheese, it becomes a dip. It is not suitable for rubbing onto meat before grilling over embers or for simmering in sauces—use a rub for those purposes.

Our tip: Rump steak, three minutes per side, rest for five minutes, top with steak pepper and a spoonful of Café de Paris sauce on the side—our Saturday evening, when the children are with their grandparents.

Spices from Dohr, from a house that prefers to do its own blending

The mixture comes from Wajos in Dohr near Cochem on the Moselle, where over 80 employees produce most of the approximately 900 items themselves—including spice blends—and a dedicated laboratory checks them. The company started out with liqueur: Walter Josef Oster, from a winemaking family in Ediger-Eller with 15 generations of viticulture, founded the manufactory in the 1980s; Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand.

The pepper for barbecue evenings and for anyone who wants to season their steak simply

This is the tin for people who enjoy eating their steak and dislike marinating—and for anyone who needs one seasoning for everything coming off the grill. As a gift, it belongs in a grill package alongside the Grill Pepper and the Magic Dust Rub; all spices can be found on our Wajos page. Store in a dry place away from light; 60 grams is enough for many steaks. It is not suitable for those who cook with little salt—here, salt makes up a third of the tin rather than being an accessory.

Pepper, salt, chili, and citrus peel—the steak seasoning from the Moselle that handles everything a mill lacks after the searing is done.