Ribeye Steak with Cheesy Scalloped Potatoes Delight

Ingredients

• 2 pieces ribeye steaks (approximately 1 inch thick)
• 2 tablespoons olive oil
• 1 Prise salt to taste
• 1 Prise black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 pound potatoes (Yukon Gold or Russet), thinly sliced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 0.5 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 Prise fresh chives, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). In a greased baking dish, layer the thinly sliced potatoes evenly.
2. In a bowl, combine the heavy cream, minced garlic, paprika, salt, and pepper. Pour this mixture over the potatoes, ensuring they are well coated.
3. Sprinkle the shredded cheddar and grated Parmesan cheese evenly on top of the potatoes. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
4. While the potatoes are baking, heat olive oil in a skillet over medium-high heat. Season the ribeye steaks generously with salt, black pepper, and fresh rosemary on both sides.
5. Once the skillet is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting time according to your preferred doneness.
6. Let the steaks rest for at least 5 minutes after cooking; this helps preserve their juiciness.
7. After 30 minutes in the oven, remove the foil from the scalloped potatoes and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
8. Slice the ribeye steaks and plate them alongside a generous scoop of cheesy scalloped potatoes. Garnish with chopped chives for a pop of color.