Pan Seared Rib Eye Steak with an English Pea Puree

Well, we had a fantastic weekend up in New Rochelle. The storm didn’t end up being too bad on Friday, so we were able to get up there with no problems at all. It had been far too long since we had seen everyone up there, so it was nice to just hang out and catch up. It’s so much prettier up there than it is in the city, too. The snow looked so light and delicate, compared to the sludge that we have down here! We went and saw Kramer’s grandmother’s new apartment, which looks great and will look even better once all of the renovations have been completed, and then we went to his Aunt Beth’s house, where we got to see all the kids and ate some fantastic Chinese food. Beth even got us this cute cookie cake! We finished up the last of it last night when we got home, which was a great way to end the weekend (after being driven home instead of having to take the train – thanks again, Beth)! I hear that we’re looking forward to yet another snow storm this week, but I’m hoping that it was as light as the one on Friday was.

I made this dish a while ago, but I never got around to posting it. It was, indeed, inspired by season seven of Top Chef and the Great Pea Puree debacle. I don’t really have an opinion on what happened as far as who stole what from who, but I did think that a pea puree sounded delicious and I really wanted to try making it at home myself. I couldn’t really find anything on the Internet, but I figured it wouldn’t be that difficult, and I was right. The pea puree was fresh and flavorful, probably due to the fact that I used fresh English peas, which I had never done before. It was certainly worth the extra dollar or two. The peas were so beautiful and plump, I really couldn’t believe how fantastic they were and, even more, I couldn’t believe that I had never cooked with fresh peas before. The puree paired wonderfully with the juicy steaks, which I cooked in plenty of butter, of course. Together, this is an outstanding dish that anyone would love. Each bite brings with it the rich taste of the rib eye steaks and the lovely, savory pea puree. Valentine’s Day is coming up, and I think this would be a great way to show the person in your life how important they are to you by cooking something so impressive and so delicious!


Pan Seared Rib Eye Steak with an English Pea Puree
Your ingredients.

Pan Seared Rib Eye Steak with an English Pea Puree
Mince your shallots.

Pan Seared Rib Eye Steak with an English Pea Puree
And your garlic.

Pan Seared Rib Eye Steak with an English Pea Puree
I loved how beautiful these peas were.

Pan Seared Rib Eye Steak with an English Pea Puree
Shell all of them.

Pan Seared Rib Eye Steak with an English Pea Puree
Cook your shallots until they are beginning to caramelize, then add in the garlic and cook for a minute or so.

Pan Seared Rib Eye Steak with an English Pea Puree
Add in your peas and stock, and simmer for 10-15 minutes, until the peas are tender.

Pan Seared Rib Eye Steak with an English Pea Puree
Reserve a few cooked peas for garnish.

Pan Seared Rib Eye Steak with an English Pea Puree
Then puree the rest and stir in the cream. Remove from heat, and when you’re ready to use the puree, heat over medium-low (this will only take a minute or two).

Pan Seared Rib Eye Steak with an English Pea Puree
Rub your steaks with the olive oil, thyme, salt, and pepper.

Pan Seared Rib Eye Steak with an English Pea Puree
Heat your butter until foaming over high heat, then add in the steaks and cook for about 3 minutes on each side, until well browned.

Pan Seared Rib Eye Steak with an English Pea Puree
Place the steaks under the broiler for 1 minute, just to give them a nice char.

Pan Seared Rib Eye Steak with an English Pea Puree
Serve on top of the warmed pea puree.

Pan Seared Rib Eye Steak with an English Pea Puree
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
English Pea Puree
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 cups fresh shelled English peas
  • 1 cup chicken stock (plus another ½ cup, if needed)
  • ⅛ teaspoon Kosher salt, more to taste
  • ⅛ teaspoon freshly ground black pepper, more to taste
  • 2 tablespoons heavy cream
Steaks
  • 1 tablespoon olive oil
  • 2 teaspoons thyme, minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-4 rib eye steaks (mine were small, so I had 4 steaks)
  • 2 tablespoons unsalted butter
Instructions
  1. Start by making the pea puree. Heat your olive oil in a medium sized pot over medium heat, then add in the shallot and cook until beginning to caramelize, about 4-5 minutes. Add in the garlic and cook for 1 minute. Add in the shelled English peas and the chicken stock, enough to just cover the peas. Simmer for 10-15 minutes over medium heat, until the peas are tender. When they're ready, reserve a few peas with a slotted spoon for garnish at the end (this is totally optional). Puree the rest with a food processor, a blender, or an immersion blender, until smooth. Stir in the heavy cream, taste, and adjust seasonings as needed. Set aside until ready to use, at which point the puree can be reheated quickly over medium-low heat.
  2. Now, get your steaks ready. Turn your broiler on in your oven, or turn your oven up to about 450-500 degrees F. Rub the steaks with the olive oil, thyme, salt, and pepper. Heat your 2 tablespoons of butter over high heat in a large ovenproof skillet until foaming, then add in the steaks and cook for about 3 minutes on each side, until well browned. Immediately place the steaks in the oven and let them brown in there for just a minute or so, to get a little bit of a char on them.
  3. Spread a bit of the pea puree onto a plate and top with a steak. Sprinkle a few of your reserved peas on the plate and serve.

 

15 Responses

  1. Darcy says:

    A marvelous looking meal! Those peas are gorgeous little gems…I’ve never used fresh peas either, but that may just have to change.

  2. […] This post was mentioned on Twitter by Karen Humphrey. Karen Humphrey said: RT @CrepesofWrath: Pan Seared Rib Eye Steak with an English Pea Puree: http://crepesofwrath.net/2011/01/10/pan-seared-rib-eye-steak-with … […]

  3. Jen says:

    It looks so pretty!

  4. When I saw that you made a pea puree I of course thought of Top Chef, too. It does sound go-od. And this meal as a whole looks really tasty.

  5. Sydney- wanted to let you know that I gave you the Stylish Blogger Award because I love your blog! Stop by the blog and check it out. I hope you’ll share 7 things with everyone!

  6. Sara says:

    I love checking out your blog! I gain about 8 lbs. just looking but whatever you make! This stake looks so yummy! My taste buds are overflowing and your pictures are so amazing…I can almost smell the steak!;)
    Keep up the great work! I will be checking back again soon!

    • Sydney says:

      @Sara: Thank you, I’m glad you like the photos!

      @Katie: Yeah, I don’t know what to believe. It’s quite the coincidence, but at the same time, if he had done it, I think they definitely would have footage of it.

  7. Katie says:

    Ahhh, the infamous pea puree scandal! As a fellow Top Chef-watcher, I remember it well (I also don’t know what happened but I am inclined to think he wouldn’t steal purposely when he knows there’s cameras constantly on!). Your pea puree looks delicious – I think I will try it out with fish and chips, instead of mushy peas – yum!

  8. Juliana says:

    Wow, this is my kind of meal :-) A juice piece of meat…love the idea of the pea puree…perfect meal!

  9. Joyti says:

    Your photography is just lovely.
    I’m sure the dish is delicious too (but I dont actually eat red meat so….)

  10. david says:

    I know this comment is waaaaay late, but this recipe is crazy good. I just bought a stick blender so I was looking for something fun to do with it, and also cook a protein for my diet, so this recipe was perfect. The peas were savory and creamy, and the steak was perfectly seasoned. The thyme was a good touch. I always consider that a chicken herb, but it worked great with my ribeye.

Leave a Reply

©2014 The Crepes of Wrath