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If you're in search of a dish that embodies both indulgence and comfort, look no further than the dynamic duo of sizzling ribeye steak paired with creamy cheesy scalloped potatoes. This meal presents an exquisite balance of rich flavors and satisfying textures, making it a perfect choice for special occasions, family gatherings, or even a cozy weeknight dinner. The juicy ribeye steak, renowned for its tenderness and marbling, complements the creamy, cheesy layers of potatoes that are baked to perfection, creating a memorable dining experience.

Ribeye Steak with Cheesy Scalloped Potatoes

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Ingredients
  

For the Ribeye Steak:

2 ribeye steaks (1-inch thick)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)

Salt and pepper to taste

2 tablespoons butter

For the Cheesy Scalloped Potatoes:

4 medium russet potatoes, thinly sliced (about 1/8-inch thick)

1 medium onion, sliced

2 cups heavy cream

1 cup shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

2 tablespoons unsalted butter

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Cheesy Scalloped Potatoes:

    - Preheat your oven to 375°F (190°C).

      - In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until translucent, about 5-7 minutes. Set aside.

        - In a baking dish, layer half of the sliced potatoes at the bottom, followed by half of the sautéed onions. Sprinkle with salt, pepper, and garlic powder.

          - Repeat layering with the remaining potatoes and onions.

            - In a saucepan over medium heat, combine the heavy cream, cheddar cheese, and Gruyère cheese, stirring until melted and smooth. Season with salt and pepper.

              - Pour the cheese mixture over the potatoes evenly. Cover the dish with aluminum foil and bake for 45 minutes.

                - Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown. Let it cool slightly before serving.

                  Cook the Ribeye Steak:

                    - While the potatoes are baking, prepare the ribeye. Take the steaks out of the refrigerator and let them rest for about 30 minutes at room temperature.

                      - Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.

                        - In a large cast-iron skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting time as needed for desired doneness.

                          - In the last minute of cooking, add minced garlic, rosemary, thyme, and butter to the pan. Spoon the melted butter over the steaks for added flavor.

                            - Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

                              Serve:

                                - Slice the ribeye steaks against the grain and plate them alongside a generous serving of cheesy scalloped potatoes. Garnish with fresh chopped parsley for a pop of color.

                                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 2