Pan Seared Rib Eye Steak with an English Pea Puree
Cook time
Total time
Serves: 2-4
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
  • 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
  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.
Recipe by The Crepes of Wrath at