Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Trim fat from steaks. Pat steaks dry with paper towels. Sprinkleall sides of steaks with the kosher salt and ground chile pepper; set aside. Heat a large oven-proof skillet over medium-high heat. Add 2 tablespoons of the butter to hot skillet; reduce heat to medium. Add steaks; cook about 4 minutes or until browned, turning once. Transfer skillet to oven. Roast, uncovered, for 10 to 13 minutes or until steaks reach medium-rare doneness (145 degrees F). Transfer steaks to a serving platter. Cover with foil; let stand while preparing sauce.
For sauce, drain fat from skillet. Add broth, poblano chile peppers, tequila, onion, and garlic to skillet. Bring to boiling, whisking constantly to scrape up any crusty brown bits. Boil gently, uncovered, over medium heat about 6 minutes or until liquid is reduced to about 1/4 cup.
Whisk in crema. Boil gently for 1 to 2 minutes more or until slightly thickened. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, whisking constantly until butter is melted and sauce is thickened. Remove from heat; stir in cilantro and fresh lime juice. Spoon sauce over steaks; top with crabmeat.