Steakhouse Ribeye Dinner at Home with Scalloped Potatoes

With French Scalloped Potatoes, Garlic Green Beans, and Simple Arugula Salad

Recipe #21 of My 100 Recipe Project

Sometimes the best dinners happen accidentally.

We had gone to a wedding over the weekend where they served one of those beautiful carving-station style beef dinners — perfectly browned on the outside, tender and pink in the middle, sliced to order with horseradish sauce and warm rolls.

It felt elegant, cozy, and somehow nostalgic all at once.

So naturally, I came home determined to recreate it.

My original plan was to make a full prime rib roast… but when I got to Costco, they were completely sold out.

Instead, I grabbed thick boneless ribeye steaks and decided to pivot.

And honestly?

It may have turned out even better for a family dinner.

The steaks were deeply browned and buttery, the potatoes creamy and bubbling, and the green beans had that restaurant-style flavor that makes you suddenly remember green beans can actually be incredible.

This ended up being one of those meals that feels fancy enough for guests, but cozy enough for kids around the table.

Why This Works

Instead of cooking individual steaks quickly over high heat, the reverse sear method slowly cooks them first, then finishes with a blazing hot sear.

The result:

• evenly pink inside

• deeply browned crust

• tender steakhouse texture

• far less stress

Pair it with creamy French scalloped potatoes and a peppery arugula salad, and it becomes the kind of dinner that feels special without being overly complicated.

The Menu

Main

Reverse-Seared Ribeye Steaks with Au Jus & Horseradish Cream

Sides

• French Scalloped Potatoes (Gratin Dauphinois-inspired)

• Garlic Shallot Green Beans

• Arugula Parmesan Salad

• Warm Rolls

Reverse-Seared Ribeye Steaks

Ingredients

• 3–4 thick ribeye steaks

• kosher salt

• black pepper

• avocado oil or high heat oil

• 3 tbsp butter

• garlic cloves

• fresh rosemary or thyme

Instructions

1. Salt the Steaks

Generously salt the steaks at least 2 hours ahead (overnight is even better).

Leave uncovered in the fridge if possible for a better crust.

2. Slow Roast

Preheat oven to 250°F.

Place steaks on a wire rack over a baking sheet.

Cook until internal temp reaches:

• 115°F for medium rare

Usually about:

• 35–50 minutes depending on thickness

3. Sear

Heat a cast iron skillet until very hot.

Add a little oil and sear steaks:

• 1–2 minutes per side

Add:

• butter

• garlic

• rosemary or thyme

Spoon the butter over the steaks continuously.

4. Slice & Serve

Instead of serving whole steaks, slice them into strips on a platter — just like a carving station.

Serve with:

• warm au jus

• horseradish cream

• rolls on the side

Quick Au Jus

Ingredients

• pan drippings

• 1 cup beef broth

• splash Worcestershire

• tiny splash soy sauce

Simmer together for a few minutes until flavorful.

Horseradish Cream Sauce

Ingredients

• ½ cup sour cream

• 2 tbsp prepared horseradish

• 1 tbsp mayo

• squeeze of lemon

• salt & pepper

Mix together and chill until serving.

French Scalloped Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes

• 2 cups heavy cream

• 2 garlic cloves

• 1 cup Gruyère or white cheddar

• butter

• salt & pepper

Instructions

Preheat oven to 375°F.

Butter a baking dish and rub with garlic.

Thinly slice potatoes.

Warm cream with garlic, salt, and pepper.

Layer potatoes in dish, pouring cream between layers and adding a little cheese throughout.

Bake:

• covered 45 minutes

• uncovered 25–35 minutes

Until golden and bubbling.

Let rest 15 minutes before serving.

Garlic Shallot Green Beans

Ingredients

* fresh green beans or haricots verts

* butter

* olive oil

* shallot or garlic

* lemon

* flaky salt

Instructions

Blanch green beans in salted boiling water for 3–4 minutes.

Transfer immediately to ice water.

Sauté shallots in butter and olive oil, then toss in green beans until glossy and warmed through.

Finish with lemon and flaky salt.

Arugula Parmesan Salad

Ingredients

* arugula

* shaved parmesan

* olive oil

* lemon juice

* Dijon mustard

* salt & pepper

Optional:

* toasted walnuts

* sliced pear

* pickled red onion

This dinner felt like one of those meals that slows everyone down for a minute.

The kind where people keep wandering back into the kitchen for “just another slice.”

And honestly, those are usually the recipes worth keeping.

Recipe #21 of My 100 Recipe Project

From My Franklin Kitchen,

Alexis