![Bison Rib Eye Steaks with Roasted Garlic](https://cdn.statically.io/img/www.foodandwine.com/thmb/AjTyCyQT9tzr7aLEs2CltA5UV-c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200710-r-xl-bison-rib-eye-steaks-with-roasted-garlic-62972b337b0748b48397dd445c7635d7.jpg)
Ingredients
-
4 large heads of garlic, halved
-
Salt and freshly ground pepper
-
4 tablespoons unsalted butter
-
1 cup chicken stock
-
2 tablespoons vegetable oil
-
Four 9-ounce boneless bison rib eyes
-
1/2 cup dry red wine
-
1 cup water
Directions
-
Preheat the oven to 350°. Season the garlic with salt and pepper. In an ovenproof skillet, melt 2 tablespoons of the butter. Add the garlic cut side down. Add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes.
-
Set the skillet over moderate heat. Simmer to evaporate the stock. Add 1 tablespoon of the butter; cook until the garlic is browned. Transfer the garlic to a plate.
-
In each of 2 large skillets, heat 1 tablespoon of oil. Season the steaks, add them to the skillets and sear over high heat for 2 minutes. Cook over moderately high heat, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates.
-
Pour half of the wine into each skillet and boil. Scrape the juices from 1 skillet into the other; boil until reduced by half. Add the water and boil until reduced by half, 5 minutes. Off the heat, swirl in the remaining butter. Season with salt and pour over the steaks. Garnish with the garlic and serve.
Suggested Pairing
Pinot Noir.