Take porcini mushrooms that have been foraged and frozen. Place them in a pan over low heat (3), season with salt and pepper. When they start to roast, add a bit of butter.

In a mortar, place the basil leaves, two cloves of garlic, coarse salt, lemon juice, and olive oil. Crush everything vigorously with a pestle. It's a bit of a workout but fun.

In a pan over high heat (7-8) sprinkled with salt, place the ribeye steak - usually beef - once the pan is hot. Turn it regularly while basting with butter. You can cut it according to guests' preferences (medium, rare, etc.). Turn off the heat after 5-6 minutes. Let the meat rest.