Heat a cast iron or sauté pan on high until smoking.
Turn the heat down to low and add olive oil.
Rub the steaks with salt and pepper then immediately place both into the pan.
Cook the steaks for 2 minutes on each side.
Remove the steaks from the pan (do not turn off the heaand leave them to rest on a board whilst you prepare the sauce.
Add the diced onion to the pan and cook on a low heat for 2-3 minutes.
De-glaze the pan with the vermouth which will sizzle up.
Pour in the almond milk directly followed by the almond butter and whisk together until combined.
Add the freshly ground black pepper and green peppercorns and whisk up for about a minute. The sauce should thicken to a cream-like consistency.
Place the steaks on two plates then immediately pour the sauce over the steaks and serve.
Cooking fat: For a true dairy-free recipe use either olive oil or unrefined coconut oil. However, I usually use ghee which is an approved Whole30 option.Steak: Rib eye is my preferred cut of steak but of course you can serve the dairy-free peppercorn sauce with any cut of your choosing. Rib-eye steak is best served medium - medium rare so the fat has more of a chance to melt into the meat.Whole30 option: Remove the vermouth and either replace with chardonnay wine vinegar or just water.Don’t have any vermouth? Then swap in brandy or marsala.Too thick? If your peppercorn sauce seems too thick then you’ve just cooked the sauce a little longer than necessary. Just thin it out with a little more almond milk.Peppercorns: If you only have black peppercorns then absolutely use those, although they will have a stronger taste.Serving suggestion: Homemade oven chips and a large green salad.