My F&W
quick save (...)

Rib-Eye Steaks with Ancho Chile Cream Sauce

  • SERVINGS: 4
  • FAST

Cookbook author Georgeanne Brennan makes her version of the classic green peppercorn steak sauce with an ancho chile, which adds a sweet heat.

  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
  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, oregano 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.

Suggested Pairing

These rich steaks call for a deeply flavored California Cabernet Sauvignon.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.