Tequila-Poblano Pan Sauce

After transferring steaks to wire rack, pour off all but 1 tablespoon fat from now-empty skillet. Return pan to high heat and add shallot and poblano; cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. Add cumin and continue to cook 30 seconds. Transfer pan contents to bowl. Off heat, add tequila, reserving 2 teaspoons, and let warm through, about 5 seconds. Wave lit match over pan until tequila ignites, then shake pan to distribute flames. When flames subside, add broth and 2 teaspoons lime juice. Reduce to 1⁄3 cup, about 6 minutes. Add remaining 2 teaspoons tequila, remaining 1 teaspoon lime juice, and any meat juices to pan. Remove from heat and whisk in cold butter, cilantro, and poblano and shallot; season with salt and pepper to taste. Spoon sauce over steaks and serve.