Ingredients

For the Ribeye Steak:

• 2 ribeye steaks (approximately 1 inch thick)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 sprig of fresh rosemary or thyme (optional)

For the Cheesy Scalloped Potatoes:

• 4 large potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ teaspoon paprika (optional)

Instructions

Step 1: Prepare the Cheesy Scalloped Potatoes

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 4–5 minutes. Add the minced garlic and cook for another 1–2 minutes, until fragrant.
3. Add Flour: Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to create a roux. This will thicken the sauce and ensure a smooth texture.
4. Add Milk and Cream: Gradually whisk in the milk and heavy cream, continuing to stir to prevent lumps. Cook for 5–7 minutes, or until the mixture thickens slightly.
5. Add Cheese and Seasoning: Remove the pan from heat, then stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and paprika. Mix until the cheese is melted and the sauce is smooth.
6. Layer the Potatoes: Arrange half of the sliced potatoes in a greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce, spreading evenly to cover.
7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Step 2: Prepare the Ribeye Steaks

1. Season the Steaks: While the potatoes bake, generously season both sides of the ribeye steaks with salt and black pepper.
2. Preheat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and heat until shimmering.
3. Sear the Steaks: Place the steaks in the hot pan and sear for 3–4 minutes on each side for medium-rare, or adjust the time according to your desired doneness. For extra flavor, add minced garlic and a sprig of rosemary or thyme to the pan as the steaks cook.
4. Rest the Steaks: Once cooked, transfer the steaks to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender bite.

Step 3: Serve

1. Slice and Serve: Serve the ribeye steaks with a portion of cheesy scalloped potatoes on the side. Garnish with additional herbs or a sprinkle of Parmesan if desired.
2. Enjoy Hot: Serve immediately for the best experience, and savor the rich combination of flavors and textures.

Nutrition Facts (approximate per serving, based on 4 servings)

• Calories: 800
• Fat: 55g
• Saturated Fat: 28g
• Cholesterol: 200mg
• Sodium: 750mg
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 40g

Frequently Asked Questions (FAQs)

Q: Can I use other cuts of steak?
A: Yes! Ribeye is ideal for its tenderness and marbling, but you can use New York strip, sirloin, or filet mignon. Cooking times may vary depending on the thickness and type of steak, so keep an eye on it.

Q: Can I make the scalloped potatoes ahead of time?
A: Absolutely! Prepare the scalloped potatoes and bake them, then cover and refrigerate once they cool. Reheat in the oven at 350°F (175°C) for about 15–20 minutes, or until warmed through.

Q: Can I substitute milk and cream in the potatoes?
A: You can use all milk, half-and-half, or even a milk substitute for a lighter version. However, using some cream adds richness and makes the dish more indulgent.

Q: How do I know when my steak is done?
A: Use an instant-read thermometer to check the steak’s internal temperature. For medium-rare, aim for 130–135°F; for medium, 140–145°F. The steak will continue to cook slightly as it rests.

Tips for Success

• Room Temperature Steak: Let your steak sit at room temperature for 20–30 minutes before cooking to ensure even cooking.
• Hot Pan for Searing: Make sure your pan is hot before adding the steak to get a good sear, which locks in the juices.
• Cheese Choice: Use sharp cheddar for a bolder flavor in the potatoes. Mixing in other cheeses like Gruyère or fontina can add depth.
• Layer Potatoes Thinly: Thin, even slices cook faster and create a better texture in the scalloped potatoes. A mandoline slicer can be very helpful here.
• Rest the Steak: Letting the steak rest after cooking is crucial for retaining its juices and keeping it tender.

Storage Tips

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat, or in the oven at 250°F for 10–15 minutes.
• Freezer: You can freeze the cooked scalloped potatoes by allowing them to cool completely, then wrapping them tightly in foil or placing them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

Pan-Seared Ribeye Steak with Cheesy Scalloped Potatoes is a timeless, mouthwatering combination that’s simple yet luxurious. Perfect for a romantic dinner, holiday meal, or special occasion, this recipe delivers a restaurant-quality experience at home. The creamy, cheesy potatoes perfectly complement the juicy, flavorful steak, making this a well-rounded dish that will impress every guest. With a few simple techniques, you’ll master a classic that’s sure to become a household favorite. Enjoy this hearty meal with loved ones, and make any occasion a memorable one!