Directions
Follow these steps to make your Ribeye Steak with Cheesy Scalloped Potatoes:
Preparing the Cheesy Scalloped Potatoes:
- Preheat Your Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens. Stir in the salt, black pepper, cheddar cheese, and Parmesan cheese until melted and smooth.
- Assemble the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce. Sprinkle chopped fresh thyme on top.
- Bake: Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Preparing the Ribeye Steak:
- Season the Steaks: Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, black pepper, and garlic powder.
- Cook the Steaks: Heat a large cast-iron skillet over medium-high heat until very hot. Add the steaks and sear for 3-4 minutes on each side for medium-rare, adjusting the time for your desired doneness. Add the butter and fresh thyme sprigs to the skillet during the last minute of cooking, basting the steaks with the melted butter.
- Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before serving.
Kitchen Equipment Needed
- Cast-iron skillet
- Saucepan
- 9×13-inch baking dish
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Aluminum foil
Tips and Shortcuts
- Room Temperature Steaks: Let the steaks sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Slice Potatoes Evenly: Use a mandoline slicer for perfectly thin and even potato slices.
- Resting Time: Allow the steak to rest after cooking to let the juices redistribute for a more tender and flavorful result.
Recipe Swaps and Variations
- Different Cheeses: Try using Gruyère or Swiss cheese for a different flavor in the scalloped potatoes.
- Herb Variations: Substitute rosemary or sage for thyme in both the steak and potatoes.
- Vegetarian Option: For a vegetarian meal, omit the steak and serve the scalloped potatoes with a side of roasted vegetables or a fresh salad.
Storing Leftovers
Store any leftover ribeye steak and scalloped potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak in a skillet over low heat to retain its juiciness, and reheat the potatoes in the oven at 350°F (175°C) until warmed through.
