Ribeye Steak and Hasselback Potatoes

1: Cook the ribeye steak to your desired temperature, seasoning with salt and cracked peppercorn.

2: In a pan, melt 4 tablespoons of butter, add thyme and garlic to infuse flavor.

3: For the sauce, sauté diced shallot and minced garlic in butter.

4: Add crushed whole cracked peppercorn, then pour in the brandy and let it reduce.

5: Stir in beef stock and heavy cream, and let it simmer until thickened.

6: Prepare the Hasselback potatoes by slicing yukon gold potatoes, placing them in a baking dish.

7: Top potatoes with cheddar cheese, parmesan cheese, melted butter, and olive oil.

8: Sprinkle with fresh thyme, salt, pepper, garlic powder, onion powder, and smoked paprika.

9: Bake the potatoes in the oven until crispy and golden.

10: Serve loaded potatoes topped with bacon, sour cream, and chives.