Bison Rib Eye Steaks with Roasted Garlic
Bison Rib Eye Steaks with Roasted Garlic is a gluten free main course. One portion of this dish contains approximately 60g of protein, 25g of fat, and a total of 545 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, chicken stock, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Season the garlic with salt and pepper. In an ovenproof skillet, melt 2 tablespoons of the butter.
Add the garlic cut side down.
Add the stock and bring to a simmer. Cover and roast until tender, about 30 minutes.
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.
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.
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.