Ingredients:

  • 4 bone-in beef chops (Ribeye or Top Loin), 1-inch thick (approx. 1.2kg)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt
  • 2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1.5 lbs Yukon Gold potatoes, sliced into 1/4 inch rounds
  • 1 large yellow onion, sliced into thick rings
  • 4 cloves garlic, smashed and minced
  • 2 sprigs fresh rosemary, leaves removed and chopped
  • 1/2 cup beef bone broth
  • 3 tbsp unsalted butter, softened
  • 1 tbsp heavy cream
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the sliced potatoes and onion rings with 1 tbsp olive oil and 1 tsp garlic powder in a bowl.
  3. Heat 1 tbsp oil in a large skillet over medium high heat. Sear the chops for 3 minutes per side until a deep mahogany crust forms. Remove beef to a plate.
  4. In the same skillet, layer the onions and potatoes. Use the onions to scrape up any browned bits (the fond) from the beef.
  5. Pour the 1/2 cup bone broth over the potatoes, then nestle the beef chops back on top of the vegetables.
  6. Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes until potatoes are tender when pierced with a fork.
  7. While the beef roasts, mix 3 tbsp butter, 1 tbsp heavy cream, minced garlic, and chopped rosemary.
  8. During the last 5 minutes of cooking, spoon the garlic butter mixture over the chops.
  9. Remove from the oven and let the pan sit for 5 minutes. This allows the juices to redistribute.