Bison Rib Eye Steaks With Roasted Garlic Recipe
Ingredients
| 4 large heads of garlic, halved | ||
| Ground pepper | 1 To taste | |
| Unsalted butter | 4 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Four 9-ounce boneless bison rib eyes | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
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.
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.
Chef
