Ribeye Steak with Cheesy Scalloped Potatoes
This delightful dish combines the rich, juicy flavor of perfectly cooked ribeye steaks with the creamy, comforting texture of cheesy scalloped potatoes, making it perfect for family gatherings or special occasions.
Ingredients
For the Ribeye Steaks
- 2 pieces ribeye steaks (about 1-inch thick) Known for their marbling, ensuring juicy and flavorful bites.
- 2 tbsp olive oil For searing the steak.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste For seasoning.
- 2 tbsp butter For a rich finish.
- 2 sprigs fresh rosemary (optional) For added aroma.
For the Cheesy Scalloped Potatoes
- 4 large russet potatoes, peeled and thinly sliced The main ingredient for scalloped potatoes.
- 1 1/2 cups heavy cream For a creamy sauce.
- 1 cup whole milk Balances the richness of the heavy cream.
- 2 tbsp unsalted butter For sautéing the garlic.
- 2 cloves garlic, minced Fragrant base for the scalloped potatoes.
- 2 cups shredded cheddar cheese Provides a gooey texture.
- 1/2 cup grated Parmesan cheese Adds sharp, nutty flavor.
- 1 tsp salt For seasoning the cheese sauce.
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg Enhances the richness.
- 1 tbsp fresh parsley, chopped (for garnish) For finishing touches.
Instructions
Prepare the Scalloped Potatoes
- Preheat your oven to 375°F (190°C).
- Butter a 9x13-inch baking dish generously.
- In a large saucepan, melt the 2 tablespoons of unsalted butter over medium heat.
- Add the minced garlic, cooking for about a minute until fragrant.
- Stir in the heavy cream, whole milk, salt, pepper, and nutmeg, bringing the mixture to a gentle simmer.
- Reduce the heat to low and gradually stir in the cheddar and Parmesan cheeses until the mixture is melted and smooth.
Layer the Potatoes
- Layer half of the sliced potatoes in the prepared baking dish, ensuring they are slightly overlapping.
- Pour half of the creamy cheese mixture over the potatoes.
- Repeat with the remaining potatoes and cheesy mixture.
- Cover the dish tightly with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender.
- Remove the foil, sprinkle some extra cheese on top, and bake for an additional 10 minutes until golden and bubbly.
- Finally, garnish with fresh parsley for a beautiful finish.
Cook the Ribeye Steaks
- While the scalloped potatoes are baking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season both sides of the ribeye steaks with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Once the pan is hot, add the steaks and cook for about 4-5 minutes per side for medium-rare. Cook longer for your desired doneness.
- In the last minute of cooking, add the 2 tablespoons of butter and the rosemary sprigs to the pan.
- Baste the steaks with the melted butter for an extra layer of flavor.
Serve
- Let the steaks rest for a few minutes before serving.
- Plate the ribeye steaks alongside a generous helping of cheesy scalloped potatoes.
- Dig in and enjoy!
Notes
Allow the ribeye steaks to come to room temperature before cooking for even cooking. Use a mandoline for even potato slices, and consider different cheese variations for unique flavors.