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Rib-Eye Steaks with Ancho Chile Cream Sauce
MyCookbook Recipe Database
MyCookbook Member: meriel
Recipe Category: Beef
Recipe Preparation Level: moderate
1 small ancho chile-stemmed, seeded and halved lengthwise
1/4 TSP cumin seeds
2/3 cup light cream
1/4 TSP dries oregano
freshly ground pepper
4 1/2 lb. steaks, 3/8 in. thick
1/2 cup water
1. Heat small cast iron skillet. Using 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 plate. Add cumin seeds to the skillet and toast just until fragrant, about 30 seconds. Add to chile.
2. Using a pair of kitchen shears, cut the chileinto small pieces and transfer to a saucepan. Add cumin, cream, oregano, and 1/8 TSP pepper. Bring to a boil and simmer over moderate heat, stirring until reduces to about 1/2 cup, 6 to 8 minutes. Strain sauce and return to pan to keep warm.
3. Sprinkle 2 large cast iron skillets with a 1/4 TSP salt each and heat until almost smoking. Add the steaks and cook over high heat until the liquid in each skillet is reduced to 1 TBSP. Puor the pan drippings into the cream sauce, spoon over the steaks and serve.
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