Brazilian Steakhouse Ribeye with Bacon Cheddar Scalloped Potatoes
Brazilian Steakhouse Ribeye with Bacon Cheddar Scalloped Potatoes
Ingredients
For the Brazilian Steakhouse Ribeye
- 1 ribeye steak
- 2 tablespoons red wine vinegar
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 Brazilian steakhouse liquid marinade packet
- 1/3 cup extra virgin olive oil
- 1/3 cup water
For the Bacon Cheddar Scalloped Potatoes
- 6 russet potatoes, thinly sliced
- 6 slices bacon, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups half-and-half
- 1 cup sharp cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the steak marinade: In a bowl, combine the red wine vinegar, rosemary, thyme, Brazilian steakhouse marinade packet, olive oil, and water. Whisk until well combined.
⏱️ 5 min
- 2
Place the ribeye in the marinade, ensuring it is fully coated. Let the steak marinate for 30 minutes at room temperature, or longer in the refrigerator if preferred.
- 3
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 4
While the oven preheats, cook the bacon for the scalloped potatoes. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon drippings in the skillet.
⏱️ 8 min
- 5
Prepare the cheese sauce: Add butter to the skillet with the reserved bacon drippings. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Slowly whisk in the half-and-half until the sauce is smooth and slightly thickened. Bring to a gentle simmer.
⏱️ 5 min
- 7
Remove the skillet from the heat. Add 1 cup of sharp cheddar cheese and 1 cup of sharp white cheddar cheese to the sauce, stirring until completely melted and smooth.
⏱️ 3 min
- 8
Season the cheese sauce with garlic and herb seasoning, rosemary, and thyme. Stir to combine.
⏱️ 1 min
- 9
Assemble the scalloped potatoes: Layer the thinly sliced potatoes in a 9x13 inch baking dish. Pour the cheese sauce evenly over the potatoes.
⏱️ 5 min
- 10
Top the potatoes with a small amount of additional sharp cheddar cheese, white cheddar cheese (if desired), and the cooked bacon.
⏱️ 2 min
- 11
Cover the baking dish tightly with aluminum foil and bake for 1 hour in the preheated 400°F oven.
⏱️ 60 min•🌡️ 400
- 12
While the potatoes are baking, place the marinated ribeye in a cast iron skillet. Place the skillet in the oven alongside the potatoes. Bake uncovered for 1 hour, or until your desired doneness is reached. (Note: The steak and potatoes will bake concurrently).
⏱️ 60 min•🌡️ 400
- 13
After 1 hour, remove the foil from the scalloped potatoes and continue baking for another 10 minutes to allow the cheese to become golden brown and bubbly.
⏱️ 10 min•🌡️ 400
- 14
Remove the ribeye from the oven and allow it to rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring a tender steak.
- 15
Remove the scalloped potatoes from the oven. Garnish with fresh chopped parsley before serving alongside the sliced ribeye.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brazilian Steakhouse Ribeye with Bacon Cheddar Scalloped Potatoes
For the Brazilian Steakhouse Ribeye
- 1 ribeye steak
- 2 tablespoons red wine vinegar
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 Brazilian steakhouse liquid marinade packet
- 1/3 cup extra virgin olive oil
- 1/3 cup water
For the Bacon Cheddar Scalloped Potatoes
- 6 russet potatoes, thinly sliced
- 6 slices bacon, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups half-and-half
- 1 cup sharp cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 1 teaspoon garlic and herb seasoning
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the steak marinade: In a bowl, combine the red wine vinegar, rosemary, thyme, Brazilian steakhouse marinade packet, olive oil, and water. Whisk until well combined.
⏱️ 5 min - 2
Place the ribeye in the marinade, ensuring it is fully coated. Let the steak marinate for 30 minutes at room temperature, or longer in the refrigerator if preferred.
- 3
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 4
While the oven preheats, cook the bacon for the scalloped potatoes. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon drippings in the skillet.
⏱️ 8 min - 5
Prepare the cheese sauce: Add butter to the skillet with the reserved bacon drippings. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Slowly whisk in the half-and-half until the sauce is smooth and slightly thickened. Bring to a gentle simmer.
⏱️ 5 min - 7
Remove the skillet from the heat. Add 1 cup of sharp cheddar cheese and 1 cup of sharp white cheddar cheese to the sauce, stirring until completely melted and smooth.
⏱️ 3 min - 8
Season the cheese sauce with garlic and herb seasoning, rosemary, and thyme. Stir to combine.
⏱️ 1 min - 9
Assemble the scalloped potatoes: Layer the thinly sliced potatoes in a 9x13 inch baking dish. Pour the cheese sauce evenly over the potatoes.
⏱️ 5 min - 10
Top the potatoes with a small amount of additional sharp cheddar cheese, white cheddar cheese (if desired), and the cooked bacon.
⏱️ 2 min - 11
Cover the baking dish tightly with aluminum foil and bake for 1 hour in the preheated 400°F oven.
⏱️ 60 min•🌡️ 400 - 12
While the potatoes are baking, place the marinated ribeye in a cast iron skillet. Place the skillet in the oven alongside the potatoes. Bake uncovered for 1 hour, or until your desired doneness is reached. (Note: The steak and potatoes will bake concurrently).
⏱️ 60 min•🌡️ 400 - 13
After 1 hour, remove the foil from the scalloped potatoes and continue baking for another 10 minutes to allow the cheese to become golden brown and bubbly.
⏱️ 10 min•🌡️ 400 - 14
Remove the ribeye from the oven and allow it to rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring a tender steak.
- 15
Remove the scalloped potatoes from the oven. Garnish with fresh chopped parsley before serving alongside the sliced ribeye.
⏱️ 2 min