Rib-Eye Steaks with Ancho Chile Cream Sauce

1. 1

   Heat a small heavy skillet.

2. 2

   Using a spatula, press the chile into the skillet, skin side down, and toast over moderately high heat until beginning to blister, 1 to 2 minutes.

3. 3

   Transfer to a plate.

4. 4

   Add the cumin seeds to the skillet and toast just until fragrant, about 30 seconds.

5. 5

   Add to the chile.

6. 6

   Using a pair of kitchen shears, cut the chile into small pieces and transfer to a saucepan.

7. 7

   Add the cumin, cream, oregano and 1/8 teaspoon pepper.

8. 8

   Bring to a boil and simmer over moderate heat, stirring, until reduced to about 1/2 cup, 6 to 8 minutes.

9. 9

   Strain the sauce, return it to the saucepan and keep warm.

10. 10

    Sprinkle 2 large cast-iron skillets with a scant 1/4 teaspoon salt each and heat until almost smoking.

11. 11

    Add the steaks and cook over high heat until browned, about 1 1/2 minutes per side.

12. 12

    Transfer the steaks to dinner plates.

13. 13

    Add 1/4 cup of water to each skillet, scraping up any browned bits, and cook until the liquid in each skillet is reduced to 1 tablespoon.

14. 14

    Pour the pan drippings into the cream sauce, spoon over the steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.