When I want to bring steakhouse energy home—without the white tablecloth or the bill—I make this: a tremendous ribeye steak paired with cheesy scalloped potatoes. It’s the kind of meal that doesn’t just satisfy, it spoils. Think perfectly seared ribeye basted in butter and garlic, alongside a bubbling, golden dish of thin-sliced potatoes layered in creamy cheese sauce. Rich? Yes. Worth it? Absolutely.
This is my go-to dinner when I want to impress, celebrate, or just treat myself to something truly special. Let me walk you through how I build this dynamic duo of flavor.
Why This Meal Always Hits the Spot
There’s something classic and deeply satisfying about the steak-and-potatoes combo. But this version takes it to the next level:
- The ribeye is seared to perfection: Thick-cut, well-marbled, and basted in herb butter—it’s everything a great steak should be.
- The scalloped potatoes are pure comfort: Ultra-creamy, cheesy, and golden on top with tender layers throughout.
- Every element balances: The herby richness of the steak plays off the savory sharpness of the potatoes.
- It feels like a splurge—but it’s completely doable at home.
Let’s dive into the details.
Ingredients You’ll Need
(Serves 2 | Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hour 20 mins)
For the Ribeye Steaks
- 2 ribeye steaks (1.5 inches thick, about 16 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
For the Cheesy Scalloped Potatoes
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
- 1½ cups sharp cheddar cheese, shredded
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
How I Make This Tremendous Steak Dinner
1. Start With the Scalloped Potatoes
Since these take longer, I get them into the oven first:
- Preheat the oven to 375°F (190°C).
- In a saucepan, I melt butter over medium heat and sauté the garlic until fragrant.
- Then I stir in the flour and cook for about a minute. Gradually I whisk in the milk and cream, letting it simmer until slightly thickened.
- I reduce the heat and add the cheddar and Parmesan, stirring until the sauce is velvety smooth. Season with salt and pepper to taste.
- In a greased baking dish, I layer the thinly sliced potatoes and pour the cheese sauce evenly over the top.
- I cover with foil and bake for 35 minutes, then uncover and continue baking for another 25 minutes until it’s golden and bubbly. I always let it rest for 10 minutes before serving—it helps the sauce set.
2. Prepare the Ribeye Steaks
While the potatoes bake, I prep the steaks:
- I let them sit at room temperature for 30 minutes—this helps them cook evenly.
- Then I pat them dry and rub each with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Sear and Baste the Steaks
Once the potatoes are nearly done, I sear the steaks:
- I heat a cast iron skillet until it’s really hot—almost smoking.
- I add the steaks and sear for 3–4 minutes per side. During the last minute, I drop in the butter and baste the steaks with a spoon for extra richness.
- Once they’re done (I aim for medium-rare), I remove them from the skillet and let them rest for 5–10 minutes before slicing.
4. Plate and Garnish
To serve, I slice the steak and pair it with a hearty scoop of cheesy scalloped potatoes. A sprinkle of fresh parsley over the top adds color and brightness.
My Pro Tips for Steak and Potato Greatness
- Use a mandoline for the potatoes: It helps get uniform, thin slices that cook evenly.
- Don’t skip the rest: Letting both the potatoes and steak rest before serving keeps everything juicy and flavorful.
- Taste the cheese sauce: Before pouring it over the potatoes, give it a taste and adjust seasoning—it’s the foundation of the whole dish.
- Add a dash of Dijon: Sometimes I stir in a teaspoon of Dijon mustard to the cheese sauce for a subtle tang.
What I Serve With This Meal
Honestly, this is a full-on main course, but I like to round it out with:
- Steamed green beans with lemon zest or garlic
- Simple arugula salad dressed with lemon and olive oil
- A bold red wine, like Cabernet Sauvignon or Syrah
- Dinner rolls or crusty bread to mop up every last bit of cheese sauce
Frequently Asked Questions
Q: Can I use a different cut of steak?
A: Absolutely. New York strip or filet mignon work well too—just adjust cooking time based on thickness.
Q: Can I prep the potatoes ahead of time?
A: Yes, you can assemble them a few hours in advance and bake when ready. If prepping a day ahead, store covered in the fridge and add 10–15 minutes to the bake time.
Q: Can I make this gluten-free?
A: You can swap the all-purpose flour with a gluten-free thickener like cornstarch or a GF flour blend.
Q: Is there a vegetarian version of this side?
A: Totally—just skip the steak and serve the potatoes with roasted veggies or a hearty lentil salad.
Why This Meal Deserves a Spot on Your Menu
This Tremendous Ribeye Steak with Cheesy Scalloped Potatoes is the kind of dinner that makes an occasion out of any night. It’s comforting, classic, and just a little bit luxurious. The herbed ribeye is rich and perfectly seared, while the scalloped potatoes bring that indulgent, melty magic that’s impossible to resist.
Serve this once, and you’ll see what I mean—it’s a meal people remember.
Crave-Worthy Comfort: My Cast Iron Ribeye and Bubbly Cheesy Scalloped Potatoes
Ingredients
- 16 oz ribeye steak
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 cups thinly sliced potatoes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 375°F (190°C).
- Season the ribeye steak with kosher salt, black pepper, rosemary, and thyme.
- In a cast iron skillet, melt butter over medium-high heat and add minced garlic, sauté until fragrant.
- Sear the ribeye steak for about 4-5 minutes on each side, or until it reaches your desired doneness.
- Remove the steak from the skillet and let it rest.
- In a mixing bowl, combine the sliced potatoes, heavy cream, and half of the cheddar cheese. Layer in a baking dish.
- Top the potato mixture with the remaining cheddar cheese.
- Bake in the preheated oven for about 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Serve the ribeye alongside the cheesy scalloped potatoes.
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