Description

Ribeye Steak with Cheesy Scalloped Potatoes is the ultimate comfort food combination, offering a hearty, luxurious meal that’s perfect for special occasions, date nights, or whenever you feel like indulging. The rich, juicy ribeye pairs beautifully with the creamy, cheesy goodness of scalloped potatoes, creating a flavor-packed dish that will have everyone coming back for seconds.

The ribeye is seasoned simply with salt, pepper, and garlic, allowing the natural flavors of the beef to shine. Meanwhile, the scalloped potatoes are layered with a rich, creamy cheese sauce made with sharp cheddar and Parmesan. Each bite of this meal delivers a delightful contrast of textures and flavors: the tenderness of the ribeye, the creamy softness of the potatoes, and the sharp, cheesy notes in every forkful.

Ingredients

Scale

For the Ribeye Steak:

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

For the Cheesy Scalloped Potatoes:

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

Instructions

Step 1: Prepare the Cheesy Scalloped Potatoes

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or non-stick spray to ensure easy cleanup later.
Cook the onion and garlic: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1 small chopped onion and cook for about 3-4 minutes, stirring occasionally, until softened and translucent. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.
Make a roux: Stir in 2 tablespoons of all-purpose flour and cook the mixture for 1-2 minutes, stirring constantly. This will create a roux that thickens the cheese sauce.

Step 2: Make the Cheese Sauce

Add the milk and cream: Gradually whisk in 1 cup of milk and 1 cup of heavy cream. Continue cooking and whisking for about 5 minutes, or until the mixture thickens slightly.
Add the cheese: Remove the saucepan from the heat. Stir in 1 1/2 cups of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce: Season the cheese sauce with salt and pepper to taste. Add 1/4 teaspoon of paprika if you want an extra kick of flavor and a slight hint of smokiness.

Step 3: Assemble and Bake the Potatoes

Layer the potatoes: Arrange half of the thinly sliced potatoes in an even layer in the greased baking dish. Pour half of the cheese sauce over the potatoes, ensuring they are well-coated. Repeat the process with the remaining potatoes and cheese sauce.
Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Rest the dish: Let the cheesy scalloped potatoes cool for about 5 minutes before serving. This allows the sauce to thicken slightly and makes the dish easier to serve.

Step 4: Cook the Ribeye Steaks

Season the steaks: While the potatoes are baking, season the ribeye steaks generously with salt and black pepper on both sides. This simple seasoning enhances the natural flavor of the beef.
Heat the skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering.
Sear the steaks: Add the ribeye steaks to the hot skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired doneness (about 3-4 minutes per side for rare, or 5-6 minutes for medium).
Add garlic and herbs: During the last minute of cooking, add 2 cloves of minced garlic and a sprig of rosemary or thyme (optional) to the skillet. Baste the steaks by tilting the pan slightly and spooning the melted oil and garlic over the steaks as they finish cooking.
Rest the steaks: Remove the steaks from the skillet and let them rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping the steak tender and flavorful.

Step 5: Serve

Slice and serve: Slice the ribeye steaks against the grain and serve them alongside a generous portion of the cheesy scalloped potatoes.
Garnish (optional): For a touch of color, sprinkle some freshly chopped parsley over the scalloped potatoes before serving.

Notes

Cooking Notes

Steak doneness: For medium-rare ribeye, the internal temperature should read 130°F (54°C). For medium, aim for 140°F (60°C). Use a meat thermometer to ensure the perfect doneness.
Potato slicing: For even cooking, try to slice the potatoes as thinly and uniformly as possible. A mandoline slicer works great for this task.
Cheese substitutions: While sharp cheddar and Parmesan are recommended for their flavor, you can mix in other cheeses like Gruyère or mozzarella for a different taste profile.

Serving Suggestions

Wine pairing: A rich red wine like Cabernet Sauvignon or Merlot complements the flavors of both the ribeye and cheesy potatoes.
With vegetables: Add a side of roasted or steamed vegetables like asparagus, green beans, or Brussels sprouts for a complete, balanced meal.
Sauce for steak: Consider serving the ribeye with a simple steak sauce like chimichurri, garlic butter, or a classic béarnaise for extra flavor.

Tips

Prepping ahead: The scalloped potatoes can be assembled a few hours ahead and stored in the refrigerator. Just bake them when ready to serve.
Leftover steak: If you have leftover ribeye, slice it thin and use it in sandwiches, salads, or fajitas the next day.
Reheating scalloped potatoes: If you have leftovers, reheat them in the oven at 350°F (175°C) for about 15-20 minutes to restore their creamy texture.

Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Calories: 650 kcal
Sodium: 600mg
Fat: 45g
Carbohydrates: 35g
Protein: 40g