Ribeye Steak with Cheesy Scalloped Potatoes Delight

Ingredients

• 2 steaks ribeye (1 inch thick)
• to taste salt and pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 2 large russet potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon paprika

Instructions

1. Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.
2. Season both sides with salt, pepper, garlic, and rosemary.
3. Preheat your oven to 375°F (190°C).
4. In a large bowl, combine heavy cream, onion powder, garlic powder, paprika, and a half teaspoon of salt and pepper.
5. In a greased baking dish, alternate layers of thinly sliced potatoes and sprinkle both cheddar and Parmesan cheese in between the layers. Pour the cream mixture over the layered potatoes evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
8. While the potatoes are baking, heat olive oil in a large skillet over medium-high heat.
9. Once the oil is hot, add the ribeye steaks. Cook for about 4-5 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare (cook longer for preferred doneness).
10. Let the steaks rest for 5-10 minutes before slicing.
11. Carefully cut the ribeye steaks against the grain and serve alongside a generous portion of cheesy scalloped potatoes.