Ribeye Steak with Cheesy Scalloped Potatoes

Preheat the oven to 375°F (190°C) and grease a baking dish.
Melt the butter in a saucepan over medium heat. Sauté the onions for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly to prevent burning.
Gradually whisk in the milk and heavy cream, cooking until the mixture thickens (about 5 minutes).
Remove from heat and stir in the cheddar and Parmesan cheeses until melted. Season with salt, pepper, and paprika (optional) for extra flavor.
Step 2: Assemble and Bake the Potato Dish
Layer half of the sliced potatoes in the prepared baking dish, then pour half of the cheese sauce over them.
Repeat with the remaining potatoes and cheese sauce.
Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
Step 3: Cook the Ribeye Steaks
Season the steaks generously with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
In the last minute of cooking, add the minced garlic and rosemary or thyme to the skillet, basting the steaks with the infused oil for extra flavor.
Tip: For extra flavor, drizzle the steaks with butter while they rest.
Serving and Storage Tips