Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1 inch thick)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

2 tablespoons butter

For the Cheesy Scalloped Potatoes:

4 large russet potatoes, thinly sliced

1 1/2 cups heavy cream

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon fresh thyme

Salt and pepper to taste

2 tablespoons butter, melted

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C).

Prepare Cheesy Scalloped Potatoes:

In a small pot, heat the heavy cream with garlic, thyme, salt, and pepper. Once simmering, remove from heat.

In a greased baking dish, layer half the sliced potatoes, pour over half the cream mixture, and sprinkle with half the cheddar and Parmesan cheese. Repeat with the remaining ingredients.

Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Cook Ribeye Steaks:

Season the ribeye steaks generously with salt, pepper, garlic, and rosemary.

Heat a skillet over medium-high heat with olive oil. Sear the steaks for 3-4 minutes on each side, depending on your preferred doneness. Add butter to the pan during the last minute of cooking and spoon it over the steaks.

Let the steaks rest for 5 minutes before serving.

Serve:

Plate the ribeye steaks alongside the cheesy scalloped potatoes. Enjoy this hearty and indulgent meal!