Grilled Rib-Eye with Black Pepper Sauce – Dairy-free version

👨‍🍳 Method

To assemble

1. 1
   Take the cutlets out of the fridge 30 minutes before searing.
2. 2
   Rub the olive oil over both sides of the cutlets and sprinkle generously with the coarse salt and black pepper.
3. 3
   Heat a cast-iron pan to very high heat, until a drop of water evaporates on it at once.

   ⚙ Greased Flat PanStoveCast-iron pan
4. 4
   Sear the cutlets 3 minutes per side, to medium-rare.

   Stove
5. 5
   Let rest 5 minutes.
6. 6
   Melt the canola oil in a skillet over medium heat.

   StoveFrying pan
7. 7
   Add the garlic and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
8. 8
   Add the cream and rosemary and bring to a boil. Turn down the heat and simmer 3–4 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Serve with the sauce on the side.