Ribeye Steak with Cheesy Scalloped Potatoes

Directions

1. 1

   Preheat oven to 375°F (190°C) and grease a baking dish.

2. 2

   Melt the butter in a saucepan over medium heat.

3. 3

   Sauté the chopped onion until softened (around 3-4 minutes).

4. 4

   Add minced garlic and cook for an additional minute.

5. 5

   Stir in the flour and cook for 1-2 minutes, stirring constantly.

6. 6

   Gradually whisk in the milk and heavy cream, cooking until the mixture thickens (about 5 minutes).

7. 7

   Remove from heat and mix in shredded cheddar and Parmesan cheeses until melted and smooth.

8. 8

   Season with salt, pepper, and paprika if desired.

9. 9

   In the prepared baking dish, layer half of the sliced potatoes, then pour half of the cheese sauce over them.

10. 10

    Repeat with the remaining potatoes and cheese sauce.

11. 11

    Cover the dish with foil and bake for 45 minutes.

12. 12

    Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

13. 13

    Allow to cool slightly before serving.

14. 14

    Season the ribeye steaks with salt and black pepper.

15. 15

    Heat olive oil in a skillet over medium-high heat.

16. 16

    Cook the steaks for about 4-5 minutes on each side for medium-rare, or to your preferred doneness.

17. 17

    In the final minute of cooking, add minced garlic and rosemary or thyme, basting the steaks with the infused oil.