Rib-Eye Steaks with Ancho Chile Cream Sauce

• 1 small ancho chilestemmed, seeded and halved lengthwise
• 1/4 teaspoon cumin seeds
• 2/3 cup light cream
• 1/4 teaspoon dried oregano
• Freshly ground pepper
• Salt
• Four 1/2 -pound rib-eye steaks, about 3/8 inch thick
• 1/2 cup water

1. Heat a small heavy skillet.
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. Transfer to a plate.
4. Add the cumin seeds to the skillet and toast just until fragrant, about 30 seconds.
5. Add to the chile.
6. Using a pair of kitchen shears, cut the chile into small pieces and transfer to a saucepan.
7. Add the cumin, cream, oregano and 1/8 teaspoon pepper.
8. Bring to a boil and simmer over moderate heat, stirring, until reduced to about 1/2 cup, 6 to 8 minutes.
9. Strain the sauce, return it to the saucepan and keep warm.
10. Sprinkle 2 large cast-iron skillets with a scant 1/4 teaspoon salt each and heat until almost smoking.
11. Add the steaks and cook over high heat until browned, about 1 1/2 minutes per side.
12. Transfer the steaks to dinner plates.
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. Pour the pan drippings into the cream sauce, spoon over the steaks and serve.

ancho chilestemmed, cumin seeds, light cream, oregano, freshly ground pepper, salt, water

Taken from www.foodandwine.com/recipes/rib-eye-steaks-with-ancho-chile-cream-sauce (may not work)