Tremendous Ribeye Steak with Cheesy Scalloped Potatoes

Preheat Oven & Prepare Dish:
Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

Make Cheese Sauce:
In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute. Stir in the flour and cook for 1-2 minutes, whisking constantly. Gradually add the milk and heavy cream, whisking until the mixture thickens, about 5 minutes. Remove from heat and stir in the shredded cheddar and Parmesan cheese until melted and smooth. Season with salt, black pepper, and paprika if using.

Assemble & 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. After 45 minutes, remove the foil and bake for another 15 minutes, or until the top is golden and bubbly. Let cool for a few minutes before serving.

Cook the Ribeye Steaks:
Season the Steaks:
While the potatoes are baking, season the ribeye steaks with salt and black pepper on both sides.

Cook the Steaks:
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 longer to reach your desired doneness. During the last minute of cooking, add minced garlic and a sprig of rosemary or thyme (optional) to the skillet, and baste the steaks with the melted oil.

Serve:
Slice & Serve:
Once the steaks are done, let them rest for a few minutes before slicing. Serve the steaks alongside the cheesy scalloped potatoes, and enjoy a truly indulgent meal.

Serving and Storage Tips: