Ribeye Steak with Cheesy Scalloped Potatoes
A mouthwatering combination of juicy ribeye steak paired with creamy, cheesy scalloped potatoes, perfect for any occasion.
Ingredients
For the Ribeye Steaks
- 2 pieces ribeye steaks, about 1-inch thick Known for their generous marbling, ensuring a rich, juicy flavor.
- 2 tbsp olive oil Perfect for achieving a beautiful sear on the steaks.
- 1 tsp garlic powder Adds a subtle depth of flavor.
- 1 tsp onion powder Enhances the overall savory taste.
- 1/2 tsp smoked paprika Imparts a warm, smoky undertone.
- Salt and freshly ground black pepper, to taste Essential seasonings for highlighting the meat's natural flavors.
- 2 tbsp butter To enrich the sauce and add a rich finish.
- 2 sprigs fresh rosemary (optional) For aroma and an herbal flair.
For the Cheesy Scalloped Potatoes
- 4 large russet potatoes, peeled and thinly sliced The star of the scalloped potatoes, offering a starchy comfort.
- 1 1/2 cups heavy cream Delivers creaminess that makes the dish indulgent.
- 1 cup whole milk Balances the richness of the heavy cream.
- 2 tbsp unsalted butter For sautéing the garlic.
- 2 cloves garlic, minced Fresh garlic gives the dish a burst of flavor.
- 2 cups shredded cheddar cheese Provides a gooey, cheesy texture.
- 1/2 cup grated Parmesan cheese Introduces a nutty richness.
- 1 tsp salt To season the cheesy sauce.
- 1/2 tsp freshly ground black pepper For a hint of spice.
- 1/4 tsp ground nutmeg Adds a warm complexity.
- 1 tbsp fresh parsley, chopped (for garnish) A vibrant finishing touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish by buttering it generously.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for about a minute until fragrant.
- Stir in 1 1/2 cups of heavy cream, 1 cup of whole milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Bring to a gentle simmer.
- Gradually stir in 2 cups of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese until fully melted.
- Layer half of the sliced potatoes in the baking dish and pour half of the cheese mixture over them. Repeat with the remaining potatoes and cheese mixture.
Baking
- Cover the dish with foil and bake for 45-50 minutes.
- Remove the foil, sprinkle extra cheese on top, and return to oven for an additional 10 minutes.
Cooking the Steak
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the steaks with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Cook the steaks for about 4-5 minutes on each side for medium-rare doneness, adding 2 tablespoons of butter and rosemary in the last minute.
- Let the steaks rest for a few minutes before plating.
Serving
- Plate the steaks alongside the cheesy scalloped potatoes and garnish with fresh parsley.
Notes
For the best steak results, let the ribeye sit at room temperature for about 30 minutes before cooking. Experiment with different cheese variations in the scalloped potatoes for a unique twist.