Liberally salt and pepper both side of the steak.

Place oil in skillet, cast iron is the best for searing. Heat pan on medium-high. Sear both sides of the steak until a caramelized crust forms.

Place seared steaks in a roasting pan and top them with the Poblano salsa.

Deglaze the skillet by adding 2 cups of water to the oil and remaining residue. Bring the liquid to a boil over high heat while you stir and scrape. Continue stirring until the brown bits are dissolved.

Pour the deglazing sauce into the bottom of the roasting pan, being sure not to disturb the Poblano salsa. Cover with tin foil and bake at 300°F for 2 hours.