Position a rack in the center of the oven and heat the oven to 425°F.
In a small bowl, combine the Brie, butter, chives, chile powder, 1/4 tsp. cracked pepper, and 1/8 tsp. salt with a fork until smooth.
In another small bowl, combine the cumin, 1 tsp. cracked pepper, and 1/2 tsp. salt. Rub the steaks evenly with the mixture, pressing it on firmly.
Heat the oil in an oven-safe 12-inch skillet, preferably cast iron, over medium-high heat until shimmering. Add the steaks and cook, flipping once, until browned on both sides, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until cooked to your liking (125°F for rare or 130°F for medium rare), 2 to 3 minutes.
Tent the steaks with aluminum foil and let rest for about 5 minutes. Serve the steaks topped with some of the Brie butter.
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