Ingredients Beef Ribeye Steak Bison Rib Eye Steaks with Roasted Garlic 5.0 (3,231) 2 Reviews Choose earthy wines with earthy foods (see our 7 Rules for Perfect Pairing). More Steaks By Marcia Kiesel Updated on February 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 4 large heads of garlic, halved Salt and freshly ground 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 Directions 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. 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. Suggested Pairing Pinot Noir. Rate it Print