Welcome to another mouthwatering recipe post! Today, we’re bringing you a classic and indulgent dinner: Ribeye Steak with Cheesy Scalloped Potatoes. This meal is perfect for special occasions, date nights, or whenever you want to treat yourself to something truly delicious. The combination of a juicy, perfectly cooked ribeye steak paired with creamy, cheesy scalloped potatoes is simply irresistible.

Why You’ll Love This Recipe
This dish is the epitome of comfort and luxury. The ribeye steak is known for its rich marbling and incredible flavor, while the scalloped potatoes are creamy, cheesy, and wonderfully satisfying. Together, they make a meal that’s both elegant and comforting, perfect for impressing your guests or enjoying a special dinner at home.

Who is This Recipe For?
Steak Lovers: Ideal for those who appreciate a perfectly cooked steak.
Comfort Food Enthusiasts: A perfect blend of comfort and luxury in one meal.
Special Occasion Cooks: Great for date nights, celebrations, or when you want to treat yourself.
Beginner Chefs: Straightforward steps make it accessible even for those new to cooking steak.
Ingredients
To create this delicious Ribeye Steak with Cheesy Scalloped Potatoes, you’ll need the following ingredients:

For the Ribeye Steak:
Ribeye steaks (2, about 1-inch thick)
Olive oil (2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Garlic powder (1 teaspoon)
Fresh thyme (4 sprigs)
Butter (2 tablespoons)
For the Cheesy Scalloped Potatoes:
Russet potatoes (4 large, peeled and thinly sliced)
Unsalted butter (4 tablespoons)
All-purpose flour (1/4 cup)
Whole milk (2 cups)
Heavy cream (1 cup)
Garlic (2 cloves, minced)
Salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Cheddar cheese (2 cups, shredded)
Parmesan cheese (1/2 cup, grated)
Fresh thyme (1 tablespoon, chopped)

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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.

Food and Drink Pairings
This Ribeye Steak with Cheesy Scalloped Potatoes pairs wonderfully with:

Side Dishes: Serve with a fresh green salad, steamed asparagus, or roasted Brussels sprouts.
Drinks: Pair with a robust red wine like Cabernet Sauvignon, Merlot, or a bold Zinfandel. For non-alcoholic options, consider a rich, dark grape juice or sparkling water with a slice of lemon.
Frequently Asked Questions (FAQ)
Q: Can I use a different cut of steak? A: Yes, you can use other cuts like New York strip, filet mignon, or sirloin, but cooking times may vary.

Q: How do I know when the steak is done? A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).

Q: Can I make the scalloped potatoes ahead of time? A: Yes, you can assemble the scalloped potatoes a day ahead and refrigerate them. Bake them just before serving.

Q: How do I prevent the potatoes from curdling? A: Ensure the sauce mixture doesn’t boil and bake the potatoes at a consistent moderate temperature.

Conclusion and Call to Action
We hope you enjoy making and savoring this indulgent Ribeye Steak with Cheesy Scalloped Potatoes. It’s a classic, comforting meal that’s perfect for any special occasion or when you want to treat yourself to something truly delicious. Don’t forget to share this recipe with your friends and family. If you loved this recipe, be sure to subscribe to our blog for more mouthwatering recipes and cooking tips. Happy cooking!