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
- 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
- Heat a clean, dry, large cast iron skillet over medium-low heat. You will be cooking the steaks here.
- 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.
- Transfer to a jar of a blender and set aside.
- Toast the red pepper flakes and cumin until fragrant, about 30 seconds, then add to chiles.
- 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.
- Add olive oil and parsley and pulse until parsley is finely chopped. Season to taste with salt and set aside.
- Increase heat on the large cast iron skillet to medium high. Pat steaks dry with paper towels then generously season with salt and pepper.
- 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.
- Flip steaks and continue until the second side is well browned, 2 1/2 minutes more for medium rare.
- Transfer steaks to a plate and set aside to let rest for 5 minutes before serving.
- Serve sauce over or along side steak.