Who needs a grill when you have a cast iron skillet? Ancho chiles adds a slight earthy sweetness and gorgeous deep red hue to our 100% Fullblood Wagyu Ribeye Steaks. 

Pan Seared Wagyu Ribeye with Ancho Chile Sauce 

Serves 2

Ingredients

• 2 100% Fullblood Wagyu Ribeye Steaks
• 3 whole dried ancho chiles, stemmed, seeded, and torn into large pieces
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon cumin seed
• 1/3 cup sherry vinegar
• 1 Tablespoon smoked paprika
• 2 gloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup tightly packed parsley leaves
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon vegetable oil 

Directions

1.  Heat a clean, dry, large cast iron skillet over medium-low heat. You will be cooking the steaks here. 
2. Meanwhile, heat another medium clean, dry, nonstick frying pan over medium heat. Toast the ancho chiles in the skillet until smoky and fragrant, about 1 minute. 
3. Transfer to a jar of a blender and set aside.
4. Toast the red pepper flakes and cumin until fragrant, about 30 seconds, then add to chiles. 
5. Add vinegar, paprika, and garlic to the chile mixture and blend until a paste forms, adding a Tablespoon of water or two if the mixture is too thick to blend. 
6. Add olive oil and parsley and pulse until parsley is finely chopped. Season to taste with salt and set aside. 
7. Increase heat on the large cast iron skillet to medium high. Pat steaks dry with paper towels then generously season with salt and pepper. 
8. Pour oil into skillet, swirling to coat the bottom. Lay steaks into skillet and sear until a brown crust forms on the bottom, about 2 1/2 minutes. 
9. Flip steaks and continue until the second side is well browned, 2 1/2 minutes more for medium rare. 
10. Transfer steaks to a plate and set aside to let rest for 5 minutes before serving. 
11. Serve sauce over or along side steak. 

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