Bison Rib Eye Steaks With Roasted Garlic
|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)|
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.