Ribeye Steak with Cheesy Scalloped Potatoes

 

 

 

Ingredients

For the Ribeye Steak: 2 ribeye steaks, about 1 inch thick Salt and pepper, to taste 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, crushed Fresh rosemary or thyme sprigs For the Cheesy Scalloped Potatoes: 4 large russet potatoes, thinly sliced 2 tablespoons butter 2 cloves garlic, minced 1 1/2 cups heavy cream 1 cup shredded sharp cheddar cheese 1/2 cup shredded mozzarella cheese Salt and pepper, to taste Fresh parsley, chopped, for garnish

 

Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C). Prepare the Cheesy Scalloped Potatoes: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, and season with salt and pepper. Heat until warmed through (do not boil), then remove from heat. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and mozzarella cheese. Repeat with the remaining potatoes, cream, and cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly. Garnish with chopped parsley. Cook the Ribeye Steak: Season ribeye steaks generously with salt and pepper on both sides. Heat a skillet over high heat and add olive oil. When hot, place the ribeyes in the skillet and sear for 2-3 minutes per side, until a crust forms. Lower the heat to medium, add butter, garlic, and rosemary or thyme to the skillet. Tilt the skillet slightly, spooning the melted butter over the steaks to baste. Cook to your desired doneness: Rare: 120°F (49°C) Medium Rare: 130°F (54°C) Medium: 140°F (60°C) Remove steaks and let them