Ingredients:
For the Ribeye Steak:
* 2 ribeye steaks (approximately 1 inch thick)
* 2 tbsp olive oil
* Salt and black pepper, to taste
* 2 cloves garlic, minced
* 1 sprig fresh rosemary or thyme (optional)
For the Cheesy Scalloped Potatoes:
* 4 large potatoes, peeled and thinly sliced
* 2 tbsp unsalted butter
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 2 tbsp all-purpose flour
* 1 cup milk
* 1 cup heavy cream
* 1½ cups shredded sharp cheddar cheese
* ½ cup grated Parmesan cheese
* Salt and black pepper, to taste
* ¼ tsp paprika (optional)
Instructions:
Prepare the Cheesy Scalloped Potatoes:
* Preheat oven to 375°F (190°C) and grease a baking dish.
* Melt butter in a saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
* Stir in minced garlic and cook for 1 minute.
* Add flour, stirring constantly for 1-2 minutes to form a roux.
* Gradually whisk in milk and heavy cream, cooking until the mixture thickens (about 5 minutes).
* Remove from heat and stir in cheddar and Parmesan cheeses until melted and smooth. Season with salt, pepper, and paprika.
Assemble and Bake:
* Layer half of the sliced potatoes in the baking dish and pour half of the cheese sauce over them.
* Repeat with the remaining potatoes and cheese sauce.
* Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly. Allow to cool slightly before serving.
Cook the Ribeye Steaks:
* While the potatoes bake, season ribeye steaks with salt and black pepper.
* Heat olive oil in a skillet over medium-high heat. Sear steaks for 4-5 minutes per side for medium-rare, or to your desired doneness.
* During the last minute, add minced garlic and rosemary or thyme, basting steaks with the infused oil.
Serve:
* Plate the steaks alongside a generous serving of cheesy scalloped potatoes. Garnish with fresh herbs and enjoy!
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Calories: 750 kcal per serving | Protein: 52g
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