Bison Rib Eye Steaks with Roasted Garlic

1. 1

   Preheat the oven to 350.

2. 2

   Season the garlic with salt and pepper.

3. 3

   In an ovenproof skillet, melt 2 tablespoons of the butter.

4. 4

   Add the garlic cut side down.

5. 5

   Add the stock and bring to a simmer.

6. 6

   Cover and roast until tender, about 30 minutes.

7. 7

   Set the skillet over moderate heat.

8. 8

   Simmer to evaporate the stock.

9. 9

   Add 1 tablespoon of the butter; cook until the garlic is browned.

10. 10

    Transfer the garlic to a plate.

11. 11

    In each of 2 large skillets, heat 1 tablespoon of oil.

12. 12

    Season the steaks, add them to the skillets and sear over high heat for 2 minutes.

13. 13

    Cook over moderately high heat, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates.

14. 14

    Pour half of the wine into each skillet and boil.

15. 15

    Scrape the juices from 1 skillet into the other; boil until reduced by half.

16. 16

    Add the water and boil until reduced by half, 5 minutes.

17. 17

    Off the heat, swirl in the remaining butter.

18. 18

    Season with salt and pour over the steaks.

19. 19

    Garnish with the garlic and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.