WOULD YOU EAT THIS TREMENDOUS RIBEYE STEAK WITH CHEESY SCALLOPED POTATOES

Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1 inch thick)
2 tbsp olive oil
Salt and black pepper to taste
2 cloves garlic, minced
1 sprig fresh rosemary or thyme (optional)
For the Cheesy Scalloped Potatoes:

4 large potatoes, peeled and thinly sliced
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup milk
1 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 tsp paprika (optional)

Instructions:

Prepare the Cheesy Scalloped Potatoes:

Preheat your oven to 375°F (190°C). Grease a baking dish.
In a saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
Stir in minced garlic and cook for another minute.
Add flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in milk and heavy cream, and cook until the mixture thickens, about 5 minutes.
Remove from heat and stir in shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, and paprika if using.
Assemble and Bake:

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
Repeat with the remaining potatoes and cheese sauce.
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let cool for a few minutes before serving.
Cook the Ribeye Steaks:

While the potatoes are baking, season the ribeye steaks with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or to your desired doneness.
During the last minute of cooking, add minced garlic and rosemary or thyme if using, and baste the steaks with the melted oil.
Serve:

Slice the ribeye steaks and serve alongside the cheesy scalloped potatoes. Enjoy your delicious and hearty meal!