Tremendous Ribeye Steak with Cheesy Scalloped Potatoes
Ingredients:
For the Ribeye Steak:
2 ribeye steaks (1.5 inches thick, about 16 oz each)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons unsalted butter
For the Cheesy Scalloped Potatoes:
4 large russet potatoes, peeled and thinly sliced
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish
Directions:
For the Scalloped Potatoes:
Preheat oven to 375°F (190°C).
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in the flour and cook for 1 minute, then gradually whisk in the milk and cream. Bring to a simmer.
Add cheddar and Parmesan cheese, stirring until melted. Season with salt and pepper.
Arrange sliced potatoes in a greased baking dish. Pour cheese sauce evenly over the potatoes.
Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 25 minutes or until golden and bubbly. Let rest 10 minutes before serving.
For the Ribeye Steak:
Let steaks sit at room temperature for 30 minutes.
Pat dry with paper towels. Rub with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Heat a cast iron skillet over high heat until smoking. Sear steaks for 3–4 minutes per side, adding butter and basting during the last minute.
Remove from pan and let rest for 5–10 minutes before slicing.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 850 kcal per serving | Servings: 2 servings
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