Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

Ingredients

• 6 servings ancho chili sauce 
• 1 teaspoon peppercorns whole black
• 2 tablespoons chili powder 
• 2 teaspoons cumin seeds 
• 2 tablespoons olive oil 
• 48 ounce rib-eye steaks 
• 6 servings salsa verde 
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 2 teaspoons coriander seeds whole

Equipment

• frying pan
• baking sheet

Directions

1. Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes.
2. Transfer seeds to spice mill or coffee grinder and cool.
3. Add chili powder, sugar, salt, and peppercorns and grind finely.
4. Sprinkle 1 teaspoon spice rub over each side of each steak.
5. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.
6. Heat 2 heavy large skillets over medium-high heat.
7. Add 1 tablespoon olive oil to each skillet.
8. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare.
9. Transfer steaks to plates.
10. Let stand 5 minutes.
11. Serve with Salsa Verde and Ancho Chili Sauce.