Ribeye with creamy mushroom & vodka sauce

What goes in

• 2 ribeye steaks (about 300 g total, 150 g each)
• 2 tbsp olive oil
• 30 g butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 large white onion, thinly sliced
• 60 ml vodka
• 200 g mushrooms, thinly sliced
• 100 ml heavy cream
• 400 g potatoes, boiled and cooled
• Salt and black pepper to taste

How to do it

1. 01

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

2. 02

   Season the ribeye steaks generously with salt and pepper.

3. 03

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

4. 04

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

5. 05

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

6. 06

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

7. 07

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

8. 08

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

9. 09

   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.