Ribeye with creamy mushroom & vodka sauce

How Maurice does it

1. 1

   Boil the potatoes in salted water until tender, then drain and set aside.

2. 2

   Season the ribeye steaks generously with salt and pepper.

3. 3

   Heat olive oil in a cast-iron pan over high heat. Sear the steaks for 2-3 minutes per side until browned.

4. 4

   Add butter, garlic, and thyme to the pan. Baste the steaks continuously with the melted butter for 1-2 minutes.

5. 5

   Remove the steaks from the pan and let them rest under a tea towel for 5 minutes.

6. 6

   In the same pan, add the sliced onion and cook until softened.

7. 7

   Pour in the vodka and carefully ignite it with a blowtorch or long match to flambé, shaking the pan until the flames subside.

8. 8

   Add the sliced mushrooms and cook until they release their moisture and soften.

9. 9

   Stir in the heavy cream and simmer until the sauce thickens slightly. Season with salt and pepper.

10. 10

    In a separate pan, fry the boiled potatoes in a little oil until golden and crispy.

11. 11

    Slice the rested steak against the grain. Serve with the creamy mushroom sauce and fried potatoes.