Preheat your grill or oven to medium heat. Wrap the unpeeled garlic cloves in aluminum foil, drizzling them with a little olive oil. Place the foil packet on the grill or in the oven and roast for about 20-25 minutes, or until the garlic is soft and fragrant. Once done, let it cool slightly before unwrapping.

Squeeze the roasted garlic from the skins into a bowl. Add the softened butter and mix until well combined. Season with salt and pepper to taste. Set aside.

While the garlic is roasting, prepare the bison strip loin. Season both sides generously with salt and pepper. In a spice grinder or mortar and pestle, crush the allspice berries to a coarse consistency. Press the cracked allspice onto both sides of the bison steaks to form a crust.

Drizzle the scallions with a little olive oil and season with salt. Place them on the grill or in a hot skillet and cook for about 3-4 minutes, turning occasionally until charred and tender. Remove from heat and set aside.

In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the bison steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare). Remove from the skillet and let the steaks rest for about 5 minutes before slicing.

Slice the bison steaks against the grain and arrange on a platter. Top with the charred scallions and dollops of fire-roasted garlic butter. Garnish with fresh herbs if desired.