Ribeye Steaks With Ancho Chile Cream Sauce

• 1 small ancho chile, stemmed, seeded and halved
• 1/4 C toasted cumin seeds
• 2/3 C light cream
• 1/4 tsp dried oregano
• Freshly ground pepper
• Salt
• Four 1/2 lb. ribeye steaks, about 1/2 in. thick
• 1/2 C water

1. Heat a small iron skillet. 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. Transfer to a plate. Add the cumin seeds to the skillet and toast until fragrant, about 30 seconds. Add to the chile.
2. Cut the chile into small pieces and transfer to a saucepan. Add the cumin, cream, oregano and 1/8 tsp. pepper. Bring to a boil and simmer over moderate heat, stirring, until reduced to about 1/2 C, 6 to 8 minutes. Strain the sauce, return it to the saucepan and keep warm.
3. Sprinkle 2 large cast-iron skillets with a scant 1/4 tsp. salt each and heat until almost smoking. Add the steaks and cook 2-3 minutes per side. Plate the steaks and top with the sauce.

ancho chile, cumin seeds, light cream, oregano, freshly ground pepper, salt, ribeye steaks, water

Taken from www.epicurious.com/recipes/member/views/ribeye-steaks-with-ancho-chile-cream-sauce-52533691 (may not work)