• Fast

Ingredients

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

Directions

1. Heat a small heavy 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 just until fragrant, about 30 seconds. Add to the chile.
   
   2. Using a pair of kitchen shears, cut the chile into small pieces and transfer to a saucepan. Add the cumin, cream, oreg-ano and 1/8 teaspoon pepper. Bring to a boil and simmer over moderate heat, stirring, until reduced to about 1/2 cup, 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 teaspoon salt each and heat until almost smoking. Add the steaks and cook over high heat until browned, about 1 1/2 minutes per side. Transfer the steaks to dinner plates. 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. Pour the pan drippings into the cream sauce, spoon over the steaks and serve.