Name: Tequila-Poblano Pan Sauce for Pan-Seared Steak
Total time: 25 min
Yield: Serves 4 (Makes 2/3 cup)
Ingredients: 1 small shallot, minced (about 1 tablespoon); 1 poblano chile, seeded and diced (about 1/3 cup); 1/2 teaspoon ground cumin; 1/2 cup tequila (white), divided; 1/2 cup low-sodium chicken broth; 1 tablespoon fresh lime juice; 3 tablespoons cold unsalted butter, cut into small chunks and refrigerated until called for; 1 tablespoon chopped fresh cilantro leaves

Why This Recipe Works

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.

Instructions

Pour off all but 1 tablespoon fat from pan. Return pan to high heat and add shallot and poblano; sauté, stirring and flipping frequently, until lightly browned and fragrant, 1 to 2 minutes. Add cumin and continue to cook 30 seconds. Transfer pan contents to bowl. Add tequila to pan off heat, reserving about 2 teaspoons, and place pan on high heat. Light tequila on fire with long match or kitchen lighter. Let flames subside. Add chicken broth and 2 teaspoons lime juice. Reduce to 1/3 cup (about 6 minutes). Add remaining 2 teaspoons tequila, remaining teaspoon lime juice, and any meat juices to pan. Remove from heat and whisk in cold butter, cilantro, poblano, and shallot; season to taste with salt and pepper. Spoon sauce over steaks and serve immediately.