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For a great meal, quality ingredients are key. When cooking ribeye steak and cheesy scalloped potatoes, you need to choose wisely.

RIBEYE STEAK WITH CHEESY SCALLOPED POTATOES

Elevate your dinner with this delicious Ribeye Steak with Cheesy Scalloped Potatoes Delight! Indulge in the perfect pairing of juicy ribeye steak and creamy, cheesy scalloped potatoes that will wow your guests. Learn essential cooking tips and ingredient selections to create this mouthwatering meal at home. Ready to impress? Click through for the full recipe and get cooking tonight!
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Ingredients
  

2 ribeye steaks (1 inch thick)

Salt and pepper to taste

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

1/2 teaspoon paprika

Instructions
 

Prepare the Steaks:

    - Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

      - Season both sides with salt, pepper, garlic, and rosemary.

        Prepare the Scalloped Potatoes:

          - Preheat your oven to 375°F (190°C).

            - In a large bowl, combine heavy cream, onion powder, garlic powder, paprika, and a half teaspoon of salt and pepper.

              - 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.

                Bake the Potatoes:

                  - Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

                    - 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.

                      Cook the Steaks:

                        - While the potatoes are baking, heat olive oil in a large skillet over medium-high heat.

                          - 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).

                            - Let the steaks rest for 5-10 minutes before slicing.

                              Serve:

                                - Carefully cut the ribeye steaks against the grain and serve alongside a generous portion of cheesy scalloped potatoes.

                                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 2

                                    - Presentation Tips: Serve the sliced steak on a rustic wooden board with scalloped potatoes in a separate dish. Garnish steaks with sprigs of fresh rosemary and a sprinkle of cheese on top of the potatoes for an added touch. Enjoy!