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Bison Rib Eye Steaks With Roasted Garlic

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  Garlic heads 4 Large, halved
  Freshly ground pepper To Taste
  Unsalted butter 4 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Boneless bison rib eyes 36 Ounce (4 Pieces, 9 Ounce Each)
  Dry red wine 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt To Taste

1. 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, then add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes,
2. 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.
3. In each of 2 large skillets, heat 1 tablespoon of vegetable oil. Season the bison steaks, add them to the skillets and sear over high heat for 2 minutes. Reduce the heat to moderately high and cook, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates.
4. 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.

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Bison Rib Eye Steaks With Roasted Garlic Recipe