You will need a mortar and pestle to crack but not grind the toasted peppercorns.  Use it on steak, fish, or roasts.

Ingredients

• 2 tablespoons Szechuan or white peppercorns
• 2 tablespoons black peppercorns
• 1 tablespoon coarse kosher or sea salt

Directions

1. Place all ingredients in a small cast-iron skillet over medium-high heat and toss, stirring frequently, until the spices become aromatic, around 2 minutes.
2. Scrap the mixture into a mortar and grind them with a pestle until crushed and still somewhat course.  Use right away.