Ribeye Steak with Cheesy Scalloped Potatoes is a perfect combination of savory, hearty, and comforting flavors that elevate any meal. This dish offers the juiciness of a perfectly cooked ribeye alongside the creamy, cheesy richness of scalloped potatoes, making it an ideal choice for family dinners or special occasions. With its straightforward, step-by-step instructions, you can easily whip up this restaurant-quality meal right in your kitchen. It’s time to impress your loved ones with this delightful recipe!

Why You’ll Love This Recipe

This Ribeye Steak with Cheesy Scalloped Potatoes recipe has everything you could want in a satisfying meal. It combines minimal ingredients with maximum flavor, allowing you to achieve a gourmet taste without spending hours in the kitchen. Perfect for a weeknight dinner or a special gathering, these dishes are sure to please everyone at the table. The ribeye steak, known for its marbling and tenderness, cooks quickly while the scalloped potatoes offer an indulgent side that appeals to both kids and adults alike. You’ll love how simple it is to create this delicious feast!

Ingredients

To create this mouthwatering ribeye steak and cheesy scalloped potatoes, gather the following ingredients:

2 ribeye steaks, about 1-inch thick
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp butter
2 sprigs fresh rosemary (optional)
4 large russet potatoes, peeled and thinly sliced
1 1/2 cups heavy cream
1 cup whole milk
2 tbsp unsalted butter
2 cloves garlic, minced
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 tbsp fresh parsley, chopped (for garnish)

These ingredients come together to create a rich, creamy, and satisfying meal. The ribeye steak is juicy and tender, while the scalloped potatoes are melty, layered, and deliciously cheesy.

Step-by-Step Directions

Prepare the Scalloped Potatoes: Start by preheating your oven to 375°F (190°C). Take a 9×13-inch baking dish and butter it generously. Set it aside to prepare for the layered goodness to come.
Create the Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about one minute until fragrant. Then, stir in the heavy cream, whole milk, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer while stirring occasionally to combine. Reduce the heat to low and add the shredded cheddar and grated Parmesan cheese. Stir until melted and smooth—this creamy concoction will envelop the potatoes beautifully.
Layer the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish, then pour half of the cheese mixture over the top. Repeat with the remaining potatoes and cheese sauce for a decadent double layer.
Bake the Potatoes: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender. After that, remove the foil, sprinkle with additional cheese if desired, and bake for another 10 minutes until the top is golden and bubbling. Once ready, let them sit for a few minutes before serving.
Cook the Ribeye Steaks: While the potatoes are baking, heat the olive oil in a skillet over medium-high heat. Season both sides of the ribeye steaks with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook the steaks for about 4-5 minutes per side for a perfect medium-rare. For an added flavor boost, when the steaks are almost done, add 2 tablespoons of butter and fresh rosemary to the skillet. Baste the steaks with the melted butter for extra richness.
Rest and Serve: After cooking, transfer the steaks to a cutting board and allow them to rest for at least 5 minutes. This step guarantees juiciness and tenderness. Slice the steaks and plate them alongside the cheesy scalloped potatoes, garnishing with fresh parsley.

Tips & Tricks

Make sure to slice the potatoes thinly and uniformly. This ensures even cooking and prevents any undercooked pieces in your dish.
For extra flavor, consider marinating the ribeye steaks for a few hours prior to cooking.
If you want a crispy top for your scalloped potatoes, you can broil them for 1-2 minutes at the end, watching closely to avoid burning.

Serving Suggestions & Pairings

Ribeye Steak with Cheesy Scalloped Potatoes is wonderfully versatile. It fits beautifully into any dinner setting, perfect for a casual night in or a festive holiday meal. Pair it with roasted vegetables or a fresh salad to balance the richness of the potatoes. A glass of sparkling water or a non-alcoholic wine can complement the flavors wonderfully.

Nutritional Information

One serving of ribeye steak with cheesy scalloped potatoes contains approximately 800-1000 calories, depending on the specific quantities of cream and cheese used. This dish is a hearty meal, providing a great balance of protein and carbohydrates. It’s ideal for a special occasion but should be enjoyed as a part of a balanced diet.

Storing Tips & Variations

If you have leftovers, store the scalloped potatoes and steak separately in airtight containers in the refrigerator. They can stay fresh for 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through. You can customize this recipe by adding vegetables like spinach or broccoli to the cheese sauce or using different cheeses, such as Gruyère for a gourmet twist.

Conclusion

Ribeye Steak with Cheesy Scalloped Potatoes is a meal that brings both comfort and sophistication to your dining table. With its juicy, flavorful ribeye and creamy, cheesy potato sides, it’s sure to be a hit. Give this recipe a try, and you won’t regret the time spent in the kitchen crafting this delightful dish. Don’t forget to share your experience and any variations you tried!

FAQs

What is the best way to know when ribeye steak is cooked to my preference?
To check the doneness, use a meat thermometer. Medium-rare is typically around 135°F (57°C). Alternatively, you can also use the touch test: medium-rare should feel like the fleshy part of your hand below your thumb when your thumb and index finger touch.
Can I prepare the scalloped potatoes ahead of time?
Yes! You can assemble the scalloped potatoes a day in advance. Just cover them well and refrigerate. When ready to eat, bake according to the directions, adding 10-15 minutes to the baking time.
What if I don’t have heavy cream?
If you’re out of heavy cream, you can substitute it with half-and-half or a mixture of milk and melted butter (use about 3/4 cup milk plus 1/4 cup melted butter for 1 cup of heavy cream).
Is it necessary to let the steak rest after cooking?
Yes, allowing the steak to rest is crucial. This step helps redistribute the juices throughout the meat, ensuring each slice is tender and juicy.
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is delicious, cuts like sirloin or New York strip work well too. Just keep in mind that cooking times may vary based on the cut’s thickness and fat content.

Ribeye Steak with Cheesy Scalloped Potatoes

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Author: eliana-quinn
Total Time: 75 minutes
Yield: 4 servings 1x
Diet: None

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Description

A perfect combination of savory ribeye steak and creamy, cheesy scalloped potatoes for a comforting meal.

Instructions

Prepare the Scalloped Potatoes: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish and set it aside.
Create the Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about one minute. Stir in the heavy cream, whole milk, salt, pepper, and nutmeg. Bring to a gentle simmer, then reduce heat and add the cheddar and Parmesan cheese. Stir until smooth.
Layer the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish, then pour half of the cheese mixture over the top. Repeat with the remaining potatoes and cheese sauce.
Bake the Potatoes: Cover with aluminum foil and bake for 45-50 minutes, or until tender. Remove the foil, add more cheese if desired, and bake for another 10 minutes until golden.
Cook the Ribeye Steaks: Heat olive oil in a skillet over medium-high heat. Season the steaks and cook for 4-5 minutes per side, adding 2 tablespoons of butter and rosemary near the end for basting.
Rest and Serve: Let the steaks rest for at least 5 minutes before slicing. Serve alongside the cheesy scalloped potatoes, garnished with fresh parsley.