Ribeye Steak with Cheesy Scalloped Potatoes Delight

Ingredients

• 2 steaks ribeye steaks, about 1 inch thick
• to taste Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon butter
• 4 medium-sized russet potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 2 grated Parmesan cheese
• 1 teaspoon garlic powder
• to taste Salt and pepper
• for garnish Fresh chives, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil. Layer the thinly sliced potatoes in the dish, overlapping slightly.
2. In a medium saucepan, heat the heavy cream over medium heat. Once warmed, stir in the garlic powder, salt, and pepper. Gradually mix in the cheddar and Parmesan cheese until completely melted and smooth.
3. Pour the cheese sauce over the layered potatoes, ensuring they are well-coated. Cover the baking dish with aluminum foil and bake for 45 minutes.
4. While the potatoes are baking, season both sides of the ribeye steaks generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat.
5. When the oil is shimmering, add the steaks to the hot skillet. Sear for 4-5 minutes per side for medium-rare, or until they reach your preferred doneness. In the last minute of cooking, add minced garlic, rosemary, and a tablespoon of butter to the skillet. Baste the steaks with the herb-infused butter for extra flavor.
6. Once cooked, remove the steaks from the skillet and allow them to rest for about 5-10 minutes.
7. Remove the foil from the baking dish and return it to the oven uncovered. Bake for an additional 15 minutes until the top is golden and bubbly.
8. Slice the ribeye steak against the grain and plate it alongside a generous scoop of cheesy scalloped potatoes. Garnish with chopped chives for an extra pop of flavor.