Ribeye Steak with Cheesy Scalloped PotatoesIngredients:
2 ribeye steaks (1-inch thick)
2 tbsp olive oil
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 tsp fresh rosemary or thyme (optional)
1 tbsp butter
Cheesy Scalloped Potatoes Ingredients:4 medium potatoes, peeled and thinly sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (warm)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
1/2 tsp garlic powder (optional)
Chopped parsley for garnish (optional)
Instructions:For the Cheesy Scalloped Potatoes:
1. Preheat your oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute.
3. Slowly pour in the warm milk, whisking constantly until smooth and slightly thickened.
4. Stir in the cheddar cheese and Parmesan. Season with salt, pepper, and garlic powder if using.
5. In a greased baking dish, layer the potato slices evenly. Pour the cheese sauce over the potatoes.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake an additional 15–20 minutes until golden and bubbly.
7. Let it cool for a few minutes, then garnish with chopped parsley if desired.
For the Ribeye Steaks:
1. Rub both sides of the steaks with olive oil, garlic, salt, pepper, and herbs if using.
2. Heat a skillet or grill pan over high heat. Add the steaks and sear for 3–4 minutes per side for medium-rare (adjust time based on your preferred doneness).
3. During the last minute of cooking, add a tablespoon of butter to the pan and spoon the melted butter over the steaks.
4. Remove the steaks from the heat and let them rest for 5 minutes before serving.
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