Season the ribeye steak generously with salt and black pepper. Heat olive oil in a skillet over high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Bordelaise Sauce

Make the Bordelaise Sauce

In the same skillet used for the steak, add shallots and cook until softened. Pour in the red wine, scraping up any browned bits. Reduce by half, then add beef stock, thyme, and bay leaf. Simmer until thickened. Strain and whisk in butter before serving.

Gratin Croustillant

Prepare the Gratin

Preheat the oven to 375°F (190°C). In a baking dish, layer the sliced potatoes. In a bowl, mix heavy cream, garlic, salt, and pepper. Pour over the potatoes and top with grated cheese. Bake for about 45 minutes until golden and crispy.

Scallion Cream

Make the Scallion Cream

In a bowl, combine sour cream, chopped scallions, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.