First off, let me say, peppercorns are not all the same.
When combining the peppercorns with whole Jamaican allspice will give to a taste of the Caribbean.
To make the peppercorn mix you'll need:
1/2-cup white peppercorns, 1/2-cup black peppercorns, 1/4-cup green peppercorns, 2-tablespoons whole Jamaican allspice. Mix together and store in an airtight container.
When ready to make pepper steaks, put about 2-tablespoons in a pepper mill and grind.
Now for making the Caribbean Pepper Steaks:
4-rib-eye steaks. cut 3/4 to 1-inch thick
1/2-cup beef broth
1-1/2 to 2-tablespoons ground peppercorn mix
Press the peppercorn mix into both sides of the meat. Melt 3-tablespoons of the butter in a 10-inch
skillet, add the steaks. Saute the steaks for 3 to 4 minutes on each side. Remove to a heated platter.
Keep the steaks warm.
Deglaze the pan with the beef broth and boil rapidly over high heat about 1 minute, add the rum and boil for one more minute. Remove from heat and add the 2 remaining tablespoons butter, whisk well when adding. Return the steaks to the skillet, flip once and serve right away.