Description
Sink your fork into juicy, pan-seared ribeye paired with bubbling, cheesy scalloped potatoes that melt in your mouth. This dish transforms any dinner into a five-star experience with bold steakhouse flavor and rich, indulgent comfort. It’s a perfect option for cozy weekend dinners, date nights, or when you’re craving something truly hearty and satisfying. Whether you’re searching for a show-stopping main, easy recipe inspiration, or comforting food ideas, this one covers all the bases—from quick dinner magic to unforgettable flavor.
Ingredients
2 ribeye steaks (1 to 1.5 inches thick)
6 Yukon Gold potatoes
1 cup heavy cream
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1 cup shredded Gruyère cheese
3 tablespoons butter
1 tablespoon fresh thyme leaves
1 teaspoon salt
1 teaspoon cracked black pepper
Instructions
1. Peel and thinly slice the potatoes into 1/8-inch rounds and preheat the oven to 375°F (190°C).
2. In a saucepan, melt butter and whisk in garlic powder, onion powder, heavy cream, and milk. Simmer, then stir in cheeses until smooth.
3. Layer the sliced potatoes in a greased baking dish, adding cheese sauce between layers. Finish with extra cheese and thyme on top.
4. Cover with foil and bake for 35 minutes, then uncover and bake for 20-25 more minutes until golden and bubbly.
5. Heat a cast-iron skillet over high heat. Season ribeyes with salt and pepper, then sear for 3-4 minutes per side. Rest for 5 minutes.
6. Plate the steak with scalloped potatoes and garnish with fresh thyme before serving.
Notes
Let your steak come to room temperature for 30 minutes before searing for a perfect crust.
Use a mix of cheddar and Gruyère to balance sharpness with creamy melt.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked & Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak with potatoes
- Calories: 890
- Sugar: 3g
- Sodium: 670mg
- Fat: 62g
- Saturated Fat: 32g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 165mg