Bison Rib Eye Steaks with Roasted Garlic

Ingredients

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

Steps

1. Preheat the oven to 350°F. Season the garlic with salt and pepper. In 2 large, ovenproof skillets, melt 1 tablespoon of butter in each over medium-high heat. Add 2 heads of garlic, cut side down, to each skillet. Add 1/2 cup of the chicken stock to each skillet and bring to a simmer. Once simmered, cover each with foil and roast in the oven until tender, about 30 minutes. Transfer the garlic to a plate.
2. In each of 2 large skillets, heat 1 tablespoon of oil over high heat. Season the steaks with salt and pepper, and add them to the skillets. Sear for 2 minutes. Cook over medium-high heat, turning once, until the steaks are medium-rare, about 6 minutes; transfer to plates.
3. Pour 1/4 cup of the wine into each skillet and boil over medium-high heat. Scrape the juices from 1 skillet into the other; boil until reduced by half. Add the water and boil until reduced by half, about 5 minutes. Turn off the heat; swirl in the remaining 2 tablespoons of butter. Season with salt and pour over the steaks. Garnish with the garlic and serve.