Niman Ranch Rib Eye
8 ea. 7-8 oz. rib eye steaks 1- 1 ” thick
2 oz. olive oil
Kosher salt and freshly cracked pepper
Chile Demi-glace
2 ea. dry chile Pasilla
2 ea. dry chile Ancho
2 ea. dry New Mexico chile
1 C water
2C demi-glace
Remove stems and seeds from dry chilies. Toast over flame, do not scorch. Add to small sauce pan and cover with water. Bring to a boil and then simmer till tender, Puree mixture till smooth and strain through a fine mesh strainer into a fresh sauce pan. Add demi glace and reduce to 2 cups. Adjust salt and pepper, as needed. Keep warm. Season each steak with salt and pepper. Add oil to a thick bottomed skillet and heat till just smoking. Add steaks to skillet and cook over medium high heat for 3-4 minutes, to your liking. Flip and cook for same amount of time on the second side.
Remove steaks from skillet and rest. Add sauce to skillet and bring to a boil, scraping bottom of skillet. Remove from heat and ladle over steaks.