RIBEYE STEAKS WITH ANCHO CHILE CREAM SAUCE

Steps:

• 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. 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. 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.