Ingredients

  • 4 9-ounce boneless bison rib eyes
  • 1 cup chicken stock
  • 1/2 cup dry red wine
  • 4 large heads of garlic, halved
  • Salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup water

Ready In 75 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 35
  • EQUIPMENT:

Step 2

  • Season the garlic with salt and pepper. In an ovenproof skillet, melt 2 tablespoons of the butter.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the garlic cut side down.
  • INGREDIENTS:

Step 4

  • Add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes.
  • INGREDIENTS:
  • Length: 30 minutes

Step 5

  • Set the skillet over moderate heat. Simmer to evaporate the stock.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

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

Step 7

  • Transfer the garlic to a plate.
  • INGREDIENTS:

Step 8

  • 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.
  • INGREDIENTS:
  • Length: 8 minutes

Step 9

  • Pour half of the wine into each skillet and boil. Scrape the juices from 1 skillet into the other; boil until reduced by half.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • 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.
  • INGREDIENTS:
  • Length: 5 minutes

Step 11

  • Garnish with the garlic and serve.
  • INGREDIENTS: